Cinnamon Raisin Bread Pudding
- 1/2 cup raisins
- 1/2 cup orange juice
- 8 slices cinnamon raisin bread, cut into 1" cubes
- 3 Tbsp. melted butter
- 2 cups milk 3 eggs
- 1/3 cup sugar
- 1 tsp. vanilla
- pinch of salt
Preheat oven to 350.
Brush a 2 quart casserole or 6 ramekins with melted butter.
Combine raisins and orange juice in bowl and allos to soak for 15 minutes.
Place cinnamon raisin bread cubes in a large bowl. Add melter butter. Toss to coat.
Spread butter bread cubes on a cookie sheet and bake until golden brown. Allow to cool.
Evenly distribute the cooled bread cubes in the casserole or ramekins. Top bread cubes with soaked raisins.
In a medium bowl, whisk milk, eggs, sugar, vanilla and salt, stirring until sugar is dissolved and mixture is smooth.
Pour mixture over bread and chil for at least 20 minutes.
Place in oven and bake until center is set, 45 mnutes for casserole and 30 minutes for ramekins.
Remove from oven and cool for 15 minutes.