Cinnamon Raisin Bread Pudding

Ingredients:

3 tablespoons butter, melted, plus extra for brushing pans

1/2 cup raisins

1/3 cup orange juice

8 slices cinnamon raisin bread, cut into 1" cubes

2 cups milk

3 eggs

1/3 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Brush a 2-quart casserole dish with melted butter.

In a small bowl, combine raisins and orange juice and soak for 15 minutes.

In a large bowl, place bread cubes and melted butter; toss to coat. Spread buttered bread cubes on a cookie sheet and bake in oven until golden brown. Allow to cool.

Evenly distribute cooled bread cubes in 2-quart casserole dish. Top cubes with soaked raisins so they are evenly distributed.

In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth.

Pour mixture over bread cubes and refrigerate at least 15 minutes (or overnight, if desired).

Place in oven and bake until center is set, approximately 45 minutes.

Remove from oven and cool 15 minutes before serving.

Yields:  4-6 servings