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.
CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING
Provided by Jeff Mauro, host of Sandwich King
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
- In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
- Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
- For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
- Cut the bread pudding into "slices" and top with the whipped cream.
CINNAMON-RAISIN BANANA BREAD PUDDING
My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I'm making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 374 calories, Fat 17g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 249mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 5g fiber), Protein 11g protein.
BANANA-RAISIN BREAD PUDDING
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
- In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
- Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g
CINNAMON-BANANA BREAD PUDDING
Serve warm pudding baked using cinnamon-swirl bread and bananas - perfect for dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
- In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
- Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
- Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Fat 6, Fiber 6 g, Protein 12 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
CINNAMON-RAISIN BREAD PUDDING
This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.
CARAMELIZED BANANA RAISIN BREAD PUDDING
Low-fat milk can be thickened with flour, cornstarch or eggs to make creamy custards for sweet and savory dishes. Heating fruit in a nonstick pan with just a bit of sugar helps to caramelize the fruit's own natural sugars, enhancing its sweetness and adding a toasty note. Try it with apple, pear, peach or mango slices.
Provided by Wok With You
Categories Dessert
Time 1h15m
Yield 8 ramekins, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
- In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
- Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
- Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.
Nutrition Facts : Calories 652.8, Fat 10.3, SaturatedFat 4.1, Cholesterol 118, Sodium 862.6, Carbohydrate 117.2, Fiber 5.9, Sugar 42.3, Protein 18.5
BANANA CARAMEL BREAD PUDDING
Make and share this Banana Caramel Bread Pudding recipe from Food.com.
Provided by Topher
Categories Breakfast
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Layer 1/2 of bread cubes in greased 9 inch square baking dish. Top with bananas, remaining bread cubes and caramels.
- In medium bowl, with wire whisk, beat eggs until thick and lemon-colored (1-2 minutes). Add milk, sugar, butter and cinnamon; mix well.
- Pour evenly over bread cubes. Bake for 35 minutes.
- Reduce heat to 300°F Bake for 15-20 minutes or until center is set. Serve warm or chilled.
Nutrition Facts : Calories 331, Fat 11.4, SaturatedFat 5.4, Cholesterol 89.6, Sodium 270.2, Carbohydrate 52.5, Fiber 2.3, Sugar 29.2, Protein 7.2
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