My dad loves to make bread pudding for dessert. I could dare say that his is better than the all the ones I've tried at restaurants. Because I'm so used to my dad's use of cinnamon, my tolerance level the cinnamon taste has changed significantly over the past years.

After the great success in my homemade Timbits, I've decided to make another dish with cinnamon. With the influence of my dad, I've modified this recipe from Jenny Steffens of French Toast Souffle into a Cinnamon & Raisin French Toast Souffle.

{Ingredients} -- per serving (or multiply ingredients base on serving size)

2 slices of Cinnamon Raisin Bread ( I use Country Harvest Brand)
1 large egg
1/4 cup of half and half milk
1 teaspoon of maple syrup (plus more for serving)
1/4 teaspoon of vanilla
1/2 teaspoon of cinnamon

{Instructions}

1. Preheat oven at 375 degrees
2. Slice bread into cubes and set aside
3. In a bowl, whisk together egg, milk, maple syrup, vanilla and cinnamon
4. Soak bread cubes into mixture well and place them in an oven-safe ramekin
5. Pour the leftover mixture over the bread cubes
6. Cover and chill in refrigerator overnight or for at least an hour 
7. Bake for about 20 minutes
8. Serve warm with maple syrup or