Cinnamon Raisin Bread Pudding
INGREDIENTS:
1 loaf stale challah bread, cubed
5 eggs
2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
½ cup white sugar
1 tablespoon cinnamon
1 cup raisins
1 cup water
2 tablespoons butter
1 teaspoon cinnamon
GLAZE
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoon milk
½ teaspoon cinnamon
DIRECTIONS:
Preheat oven to 350 degrees F and grease a 9×13 baking dish.
Add the raisins, water, butter, and 1 teaspoon cinnamon to a small saucepan over medium-high heat. Bring mixture to a boil and continue cooking until the raisins plump up and about double in size, then remove from heat.
In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, and 1 tablespoon cinnamon. Add the raisin mixture including the water.
Stir the cubed bread into the egg mixture until fully combined. Let the liquid absorb for 10 minutes …