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  Ingredients:  
  14-16 slices whole wheat bread, dried and cubed
  10 large  eggs
  3/4 cup milk
  1 cup Wood's Cinnamon Cider Syrup
  1 teaspoon vanilla

Topping:
1/2 cup brown sugar
1 Tbs softened butter or margarine
3/4 cup golden raisins

Preheat oven to 325ºF.  Lay bread slices on a cookie sheet overnight to dry, or place in the preheating oven for 10 minutes, turning once.  Beat eggs until frothy, then add milk, Wood's Cinnamon Cider Syrup and vanilla, beating after each addition.  Using a basting brush dipped into softened butter or margarine, “paint” the inside of your casserole.  Break bread into 1-1 1/2-inch chunks and place in casserole.  Pour liquid mixture over bread and let stand for 10 minutes.  (If you are using the Le Creuset Pumpkin Casserole and can't fit all the bread in it at once, put half of the bread into the casserole, then pour some liquid over top, press down, and repeat.)

For the topping:  In a food processor, pulse together the brown sugar and butter, then add the raisins.  Crumble the mixture over top of the pudding.  Bake at 325ºF until pudding puffs up and turns golden brown, and a knife inserted into middle comes out clean, about 1 hour.  Dish into bowls and serve warm with a little milk.  It's absolutely delicious!  Pudding can be eaten cold, too.  Makes 10 - 12 servings.