I have this recipe on my food blog but decided to bring it over here, too. It would be a shame for anyone to miss out on the goodness and yummy in the tummy deliciousness of this bread pudding. Easy to make and oh, so comforting to the soul. If you haven't already, take a stroll over to my food blog, Standing at the Kitchen Door. I add something new just about every day. All of the recipes have been l♥ved more than once in my kitchen by friends and family.
2 cups half-and-half
5 cups milk
1 cup sugar
1 teaspoon vanilla extract
1 pound loaf of raisin bread with cinnamon. Pull apart slices into about 1.5" cubes. You can also cut with a knife but if the little ones want to help this is a great job for small hands. Place bread in large mixing bowl.
Pour the bread mixture into a greased 9x13-inch glass baking pan and place inside large roasting pan. I use one of those large, disposal (I keep it for this purpose alone and it has lasted for years) aluminum turkey size roasters you can get at Walmart. Fill aluminum baking pan with warm water until it is about half way up the sides of the glass pan. Bake about one hour or until the top is lightly browned and a knife inserted in the center comes out clean. Remove from oven and serve warm, topped with vanilla ice cream or swimming in half and half.