Soak it up

If you're going to go so far as to make bread pudding for your family, you'll thank yourself.  Part of it is the ease of whisking 3 eggs, 2 cups of milk, 2 tsp vanilla, 1/4 cup sugar, and 1/4 tsp salt.  I mean c'mon!  Having purchased (or made) a couple of loaves of cinnamon swirl bread, one for your freezer because God knows you'll make bread pudding at least twice, if not many, many more times than that.  Trust me.  You'll cut the loaf up, or at least 12 slices, into 3/4 inch pieces, and then soak it in your slurry for ten minutes flat, give or take.  Spreading the soaked cinnamon swirl bread in a buttered glass dish, 8 x 8 or larger if you prefer more carmelizing, your choice.  You'll want to sprinkle cinnamon and sugar on top, say a tablespoon (or two) of sugar blended with 1/4 tsp (or 1/2). Three-seventy-five for 35-40 minutes should do you.