Featured Recipe

Cinnamon Raisin Bread Pudding with Caramel Sauce
This traditional favorite is perfect for breakfast or dessert. Serve warm with your favorite toppings… My favorite is served with a caramel drizzle and vanilla bean ice cream. YUMMY!
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1 Loaf Kinnikinnick Soft Raisin Bread (cut into 1 inch cubes)
1 tsp ground cinnamon 
4 eggs                                                               
1tsp pure vanilla extract 
½ cup granulated sugar                                         
2 cups milk (2%)
1cup cream (33%)
-Preheat oven to 350°F. Butter a 9X13 inch baking dish. Place prepared bread cubes in buttered baking dish and set aside. 
-Combine eggs, cream, milk, vanilla, sugar and cinnamon in a medium bowl. Pour over prepared bread, press slightly. Let bread soak for about 30 
minutes or overnight in refrigerator. 
-Bake for 30-35 minutes or until golden brown on top. Dust with icing sugar and serve with your favorite toppings. 
Optional: Caramel sauce
½ cup evaporated milk                                        
½ cup butter 
1 ¾ cup brown sugar 
In a medium saucepan combine evaporated milk, brown sugar and butter. Bring to a boil while stirring constantly. Reduce heat and simmer for 2 minutes, stir constantly (this will reduce crystallization in the fridge). Cool mixture and store in fridge for up to 2 weeks, mixture can be warmed in microwave. Serve warm, use for dipping fruit or drizzle on your favorite dessert.
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