Cinnamon Raisin Bread Pudding

It was a Sunday.

It was extremely hot outside.

Braveheart was on TNT. 

There was no way I was going to leave my apartment. 

It was time to scrounge my pantry.

After shifting a few pieces of oddly shaped plasticware around,

I found a half loaf of cinnamon raisin bread.

Even though it was a few days passed it's expiration date, 

the biggest mistake one could do is 

throw this perfectly edible half loaf away. 

Eureka! I've found the makings of a 

scrumptious and sweet Sunday treat. 

When life gives you stale bread,

make amazing Raisin Bread Pudding. 

Cubed.

Custard.

Bake. Easy like Sunday morning.

Cinnamon Raisin Bread Pudding 

serves 4

2 cups cubed cinnamon-raisin bread

2 egg

1 1/3 cup 2% milk

1/2 cup brown sugar

2 tablespoon butter, melted

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash salt

2/3 cup raisins

1. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.

2. Bake at 350° for 35-40 minutes or until a knife inserted near  the center comes out clean. Serve warm.