1 1/2
cups milk
2 eggs
1/2 cup sugar
1 tsp ground cinnamon
1/2 cup raisins
6 cups cubed day old bread (1/2" cubes), crusts removed
1 (6 oz.) Graham Cracker Pie Crust
Caramel ice cream topping
In a bowl, beat the milk, eggs, sugar and cinnamon. Stir in
raisins and bread cubes; pour into pie crust. Drizzle with 2
tablespoons caramel topping. Bake at 350 for 20-25 minutes or
until custard is set and surface appears toasted. Cool on
wire rack. Serve with additional caramel topping. Yield: 8
servings
