1 cup Smucker's® Caramel Flavored Topping, divided
1/4 teaspoon cinnamon
HEAT oven to 350°F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Combine quick bread mix, water, oil, 2 eggs and 1/2 cup swirl mix (small clear packet) in large bowl. Stir 50 to 75 strokes until well blended. Pour into prepared baking dish. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool completely.
REMOVE bread from baking dish. Cut into 1-inch cubes. Place cubes back into baking dish. Sprinkle evenly with raisins. Combine half-and-half, 1/4 cup caramel topping, 6 eggs and remaining swirl mix in large bowl. Whisk until well blended. Pour egg mixture evenly over bread cubes. Let rest 15 minutes.
BAKE 55 to 60 minutes or until center is set. Combine 3/4 cup caramel topping, glaze packet and cinnamon in small bowl. Serve over warm bread pudding.