Cinnamon Raisin Bread Pudding

Ingredients

• 16 ounce loaf Challah bread, (cut into 1-inch cubes)
• 24 ounces Cinnabon® coffee creamer
• 5 large eggs
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

Instructions

1. 1

   Place bread cubes on a baking sheet in a single layer and allow bread to sit out for 45 minutes.

2. 2

   In a small pan, add raisins and 2 cups of water and bring to a boil over medium heat. Cook, stirring frequently, until raisins become plump. Drain water and set aside.

3. 3

   Preheat the oven to 350 degrees and lightly spray a 3 quart oval baking dish with non-stick cooking spray.

4. 4

   In a large bowl, whisk coffee creamer, eggs, and cinnamon together until combined.

5. 5

   Add bread cubes and raisins. Stir and make sure all bread is soaked with the liquid.

6. 6

   Pour bread mixture into the prepared baking dish.

7. 7

   Cover with aluminum foil and bake for 60 minutes.

8. 8

   Remove the foil and place back in the oven and bake for an additional 15 minutes.

9. 9

   (Can use a 9x13 baking dish. Adjust the time to 45 minutes covered, and 10-15 uncovered).

10. 10

    In a small bowl, stir powdered sugar and milk together until desired consistency is reached. Use more milk if needed, adding a teaspoon at a time.

11. 11

    Drizzle the glaze over the bread pudding and serve warm.