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 …