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  • 4 slices Thomas'® Cinnamon Raisin Swirl Bread
  • 2 eggs
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • ground cinnamon


  1. Cut Swirl Bread into cubes and divide between two small microwave-safe bowls.
  2. In a separate small bowl, whisk together eggs, cream, vanilla extract, and sugar.
  3. Pour mixture over the Swirl Bread in the bowls and use a fork to make sure egg mixture is distributed well.
  4. Let bowls sit for 8–10 minutes so bread can absorb the liquid.
  5. Microwave both bowls at the same time on high for 2:30. Bread pudding will puff up substantially and then fall after cooking. It will be very hot after it comes out.
  6. Allow to cool for a minute or two and then sprinkle with cinnamon and serve while warm.

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