Caramel Bread Pudding Pie

1 1/2 cups milk
2 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
6 cups day old bread, crust removed -- 1/2" cubes
1 ready made graham pie crust
caramel ice cream topping

In a bowl, beat the milk, eggs, sugar and cinnamon. Stir in raisins and bread cubes; pour into pie crust. Drizzle with 2 tablespoons caramel topping.

Bake at 325�F for 20-25 minutes or until custard is set and surface appears toasted.

Cool on a wire rack. Serve with additional caramel topping.