CINNAMON BAGEL BREAD PUDDING
My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. -Rebecca Moreland, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.
Nutrition Facts :
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
CINNAMON RAISIN BAGEL BREAD PUDDING
I had left over cinnamon raisin bagels and thought this would be good for bread pudding.
Provided by Sandy Miller
Categories Fruit Desserts
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
- 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
- 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
- 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
- 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
- 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
- 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
- 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.
KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING
I had a whole sleeve of bagels that were getting dry, so I made this delicious bread pudding. It is so good and easy. I love the texture because it is chewy and tastes like a cinnamon roll. I shared this wirth my sister and her grandson and they loved it. When it is warm or cool...it is GOOOOOOOOOOOOOOOOOOOD!!
Provided by Kimi Gaines
Categories Other Breads
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350F. In a sauce pan pour milk and let heat till a film appears, add butter and stir until melted. When butter is melted take off the stove top and let cool.
- 2. On a cutting board cut up bagels in medium sized pieces. Sprinkle with cinnamon sugar coating well. Place in large bowl. Set aside.
- 3. I another bowl combine eggs, brown sugar, ground nutmeg, & vanilla. Beat with a whisk for 1 minute.
- 4. In a 9x13 baking dish, lightly spray with Pam. In the bowl with the bread add milk mixture, egg mixture, cranraisns, nuts and mix till all liquid is well distributed and soaked in.
- 5. Pour bread in the 9x13 baking dish. Bake at 350F for 45 minutes. When bread is done, immediatetly pour 3/4 of a can of the frosting and spread all over the bread pudding. Eat warm or cool...either way it is so good!!
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON SWIRL RAISIN BREAD PUDDING
This is great if you like the ingredients! I copied this from somewhere and had it on a recipe card. NOT a diet recipe!
Provided by Oolala
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
- Toss gently until bread is coated.
- Let bread soak about 15 minutes.
- In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
- Add vanilla extract and pour this mixture over the milk soaked bread.
- Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
- Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
- If you like a crusty top, dot with pats of butter.
- Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
- Serve with some heavy cream!
Nutrition Facts : Calories 317.7, Fat 6.8, SaturatedFat 3.3, Cholesterol 66.8, Sodium 211.8, Carbohydrate 57.2, Fiber 1.6, Sugar 35.8, Protein 7.2
BAGEL BREAD PUDDING WITH BOURBON SAUCE
I worked in a health club where bagels arrived daily, so I experimented with leftovers. I wasn't a bread pudding fan until I tried it with bagels. -Kathy Hawkins, Gurnee, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings (1-1/3 cups sauce).
Number Of Ingredients 18
Steps:
- In a large bowl, whisk eggs, milk, sugar, melted butter, cinnamon, vanilla and nutmeg until blended. Stir in cubed bagels and raisins. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-45 minutes or until puffed, golden and a knife inserted in center comes out clean., For sauce, mix milk and vinegar; let stand 5 minutes. In a small saucepan, combine remaining sauce ingredients; stir in milk mixture. Bring to a boil. Cook and stir until sugar is dissolved. Serve with warm bread pudding.
Nutrition Facts : Calories 442 calories, Fat 17g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 346mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 2g fiber), Protein 8g protein.
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