Ingredients
¼ cup Whisper Creek®
3 large eggs
2 cups whole milk
1¼ cups cream
1 cup sugar
2 tbsp vanilla
2 tsp ground cinnamon
⅔ cup raisins
3 tbsp unsalted butter (softened & cut into ½ inch slices)
1¼ lbs French or Italian bread (1–2 loaves cut into ½ inch thick slices)
Instructions
Spread butter over a 13 x 9" baking pan. Arrange bread slices almost upright in tightly spaced rows and tuck raisins between each slice. Whisk eggs until frothy, then whisk in Whisper Creek®, cream, sugar, vanilla, and cinnamon. Pour the liquid over the bread and let rest for 1 hour, occasionally pressing the bread with a spatula to wet the tops of the slices. Preheat oven to 375°. Bake the pudding for 1 hour or until the top is lightly browned. Cool on a rack for 30 minutes, then cut into squares and serve.
