My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!

When I was a child, my grandmother used to make the most incredible Cinnamon Raisin Bread Pudding. It was a family favorite, and we would all gather around the table, eagerly waiting for her to bring out the warm, fragrant dish. The aroma of cinnamon and vanilla would fill the air, and the plump raisins added just the right amount of sweetness. It was pure comfort food, and it always brought us together as a family.
Years later, I realized that my grandmother’s bread pudding was more than just a delicious treat. It was a way of using up leftover bread and reducing food waste. She would save the ends of loaves and any slightly stale bread, and transform them into a mouthwatering dessert that we all loved. It was a lesson in resourcefulness and sustainability that has stayed with me to this day. I believe that this recipe is worth saving and making, not only because it’s delicious, but because it’s a reminder of the importance of making the most of the ingredients we have.
Cinnamon Raisin Bread Pudding Recipe:

Ingredients:
6 cups cubed cinnamon raisin bread (about 8-10 slices)
4 large eggs
2 cups milk
1 cup heavy cream
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup raisins
Instructions:

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