Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce

Name: Cinnamon Raisin Bread Pudding with Vanilla Pudding Sauce
Ingredients: 1 pound challah bread, cut into cubes; 1/3 cup raisins; 1 tablespoon cinnamon; 2 large eggs, beaten; 4 egg whites; 1/3 cup sugar; 4 cups 2% or whole milk; 1 tablespoon vanilla extract; 1 large egg, beaten; 1 egg white; 1/4 cup sugar; 2 teaspoons cornstarch; 2 ½ cups 2% or whole milk; 1 tablespoon vanilla extract

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2Made this recipe

Serves: 10-12

Prep Time: 10 minutes

Cook Time: 55 minutes

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Ingredients for Bread Pudding

1 pound challah bread, cut into cubes

1/3 cup raisins

1 tablespoon cinnamon

2 large eggs, beaten

4 egg whites

1/3 cup sugar

4 cups 2% or whole milk

1 tablespoon vanilla extract

Ingredients for Vanilla Pudding Sauce

1 large egg, beaten

1 egg white

1/4 cup sugar

2 teaspoons cornstarch

2 ½ cups 2% or whole milk

1 tablespoon vanilla extract

Preparation

01Preheat oven to 350 degrees F. Spray 9x13 baking dish with cooking spray.

02Place bread and raisins in a large bowl. In separate bowl, whisk cinnamon, eggs, egg whites, sugar, milk, and vanilla. Pour mixture over bread and stir gently but thoroughly.

03Place bread mixture into baking dish and bake 45 minutes until puffed up and golden brown.

04In a saucepan, whisk together eggs, egg white, sugar, and cornstarch. Add milk and vanilla and whisk thoroughly.

05Cook over low-medium heat, stirring constantly, until mixture thickens, approximately 10 minutes. Be careful to simmer only and do not boil or scorch.

06Cut bread pudding into squares and serve with vanilla pudding sauce.