1 1-pound loaf raisin-cinnamon-swirl
bread, cut into 1-inch dice
6 cups milk, divided
2 3-ounce boxes cook-and-serve vanilla
pudding
Preheat oven to 350 degrees. In a 9½-by-13½ -by-2-inch baking dish, toss the diced bread with 2 cups of the milk. Let stand 10 minutes.
In a separate bowl, mix the remaining 4 cups with the pudding until smooth. Pour over the soaked bread and toss lightly.
Bake for 1 hour, or until browned and set almost all of the way into the middle. Remove from the oven and cool on a wire rack for at least 15 minutes before serving. Serve warm or chilled. Makes 12 servings.