Yum! This recipe lived up to it's name. I used day old Egg Bread Magic Egg Bread Magic. I did not have raisins but I did have dried cherries so I used them. The recipe is very cinnamon-y so if you're not real sure about how much cinnamon you'll enjoy, you may want to cut back a little on it. I made a half recipe in an 8" x 4" loaf pan, set in a bigger pan with warm water. Twice during the baking, I pressed down on the bread to keep it immersed in the egg custard. The bread pudding took about 1 hour to cook and even now, the day after, it is very, very soft. Thanks for posting the recipe.
Perfectly delicious!! With unbeatable flavor, and a wonderful soft custard-like texture, this is classic bread pudding! I made 4 1/2 servings in an 8" x 4" loaf pan (set in a 9" x 9" baking pan); used nonfat milk and 1 1/2 cups of whole grain bread cubes; and put the bread and raisins in the loaf pan--then mixed the rest of the ingredients in a large measuring cup before pouring them on top. Of the several bread pudding recipes I've tried, this is my favorite--and I do look forward to enjoying it again! Thanks so much for a great recipe, Happy Hippie!!