Cinnamon-raisin Bread Pudding

1 loaf raisin-cinnamon swirl
: bread- (16 oz)
6 c milk
2 boxes cook-and-serve vanilla
: pudding

Dice bread into 1″ cubes. Put into a 9×13″ baking dish and toss with
2 cups of milk. Let stand for 10 minutes. Mix the remaining milk and
pudding until smooth. Pour over the soaked bread and toss lightly.
Bake at 3500 for 1 hour, or until browned and set almost all of the
way into the middle. Cool for 15 minutes before serving. Serve warm
with ice cream, or chilled.