1 cup Golden Raisins
1 loaf Challah Bread
3 1/3 cup Granualted Sugar
2 tsp. Ground Cinnamon
20 ea. Eggs
10 cups 2% Milk
5 cups Heavy Whipping Cream
1/4 cup Vanilla
Heavily butter 2" full hotel pans with softened butter.
Sprinkle 1/2 cup golden raisings on bottom of each pan
Remove crusts from bread slices and break into 1" - 2" chunks
Evenly distribute crusts from one loaf on top of raisins in each hotel pan.
Sprinkle 1/2 cup of golden raisins on top of bread crusts
Tear bread middles into 1" - 2" chunks and evenly distribute on top of crusts. 1 loaf of Challah bread per pan.
Blend sugar and cinnamon together in large mixing bowl with wire whip
Crack eggs into bowl with cinnamon sugar; whisk eggs to blend.
Add milk, cream, and vanilla to egg mixture and blend with wire whip
Portion 5 1/2 quarts of custard mixture into each hotel pan of bread; use all liquid
Press any visible crusts or raisins down into custard
Spray sheet of foil with pan spray and loosely cover bread pudding with foil; spray side in
Place covered bread pudding in roasting pan; place in 350 oven on high fan; one bread pudding per roasting pan
Pour hot water into roasting pan approximately half way up the side of the bread pudding pan
Bake covered bread pudding for 60 minutes; remove foil and bake another 20-30 minutes; do not over crowd oven.
Remove bread pudding from oven and cool on wire rack for 60 minutes
Cut into 18 pieces
Serve with pecan praline sauce, whip cream and ice cream