Cinnamon-raisin Bread Pudding

1 Loaf raisin-cinnamon swirl
-bread; (16 oz)
6 c Milk
2 Boxes cook-and-serve vanilla
-pudding

Dice bread into 1″ cubes. Put into a 9×13″ baking dish and toss with 2
cups of milk. Let stand for 10 minutes. Mix the remaining milk and
pudding until smooth. Pour over the soaked bread and toss lightly. Bake at
3500 for 1 hour, or until browned and set almost all of the way into the
middle. Cool for 15 minutes before serving. Serve warm with ice cream, or
chilled.

Yields
12 Servings