Cinnamon Bread Pudding
8 cups lightly packed day-old white bread cubes
1/2 cup raisins
1 container, divided
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/4 cups whole milk
COAT 13 x 9-inch baking dish with no-stick cooking spray. Add bread cubes to dish. Sprinkle evenly with raisins.
PLACE 3 tablespoons frosting in small heavy-duty resealable plastic bag for later use. Place remaining frosting, vanilla and salt in large bowl. Whisk in eggs, one at a time, until blended. Whisk in milk gradually. Pour evenly over bread. Let stand 30 minutes, pressing bread down occasionally with back of spoon to help absorb liquid.
HEAT oven to 325°F. Bake 1 1/4 to 1 1/2 hours until puffed and firm in center. Serve warm or cold. Before serving, microwave reserved frosting on HIGH 5 seconds to warm. Cut very small corner off bag. Drizzle over bread pudding.
Serving Size (1 of 15 servings), Calories 260 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3g, Trans Fat 2g), Cholesterol 70mg, Sodium 320mg, Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 22g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.