Sweet Bread Pudding

• 1 King’s Bakery Sweet Bread
• 1/4 cup Raisins
• 1/2 cup Butter
• 1 cup Sugar
• 2 cups Milk
• 1 teaspoon Vanilla
• 6 Eggs, beaten
• 1 teaspoon Cinnamon

Tear bread into chunks and mix with raisins in a buttered 9 x 13 inch pan. Melt butter in a saucepan. Add sugar and milk and heat until warm. Add vanilla and stir well. Remove from heat. Cool slightly. Slowly mix with beaten eggs and pour over bread. Press down with spoon to evenly coat bread. Let mixture stand for 1/2 hour. Sprinkle with cinnamon.

Bake in a preheated 350° oven for 20 to 25 minutes.