Recipe Archives->Breads Pudding->Cinnamon Raisin

Cinnamon Raisin Bread Pudding

3 cups skim milk
1/2 cup regular, Quick or Instant Cream of Wheat Cereal
3 eggs, slightly beaten
1/3 cup sugar
1 tsp vanilla extract
1/8 tsp ground nutmeg
8 1/4 oz can sliced peaches, drained and coarsely chopped   
6 slices cinnamon raisin bread, cut into 1-inch cubes
Prepared whipped topping, optional

In large saucepan, over medium heat, heat milk to a boil; slowly
sprinkle in cereal.  Cook and stir until slightly thickened, about
1-3 minutes.  Remove from heat; let stand 5 minutes.  Stir in eggs,  
sugar, vanilla and nutmeg.  Layer half the cereal mixture, chopped
peaches and bread cubes in greased 2 quart round casserole.  Repeat
layers once.  Place casserole in a pan filled with 1 inch depth 
water.  Bake at 325 F for 35-40 minutes or until pudding is set in 
center.  Serve warm topped with whipped topping if desired.

Printable version: cinnamon-raisin.txt.