Easy Cinnamon Raisin Bread Pudding

1 (16-oz) loaf raisin-cinnamon swirl bread, cut into 1-in dice
6 cups milk, divided use
2 box (3 oz each) cook-and-serve vanilla pudding

In a 9x13 baking dish or pan, toss the diced bread with 2 cups of the milk. Let stand for 10 minutes.

Meanwhile, in separate bowl, mix the remaining milk with the pudding until smooth.

Pour over the soaked bread and toss lightly.

Bake at 350° for 1 hour, or until browned and set almost all of the way into the middle.

Remove from oven and cool on a wire rack for at least 15 minutes before serving.

Serve warm or chilled.