Cinnamon Raisin Bread Pudding With Orange Butterscotch Sauce Food

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

CINNAMON RAISIN BREAD PUDDING

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 SWIRL RAISIN BREAD PUDDING

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!

CINNAMON-RAISIN BREAD PUDDING

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.

CINNAMON RAISIN BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• 1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
• 2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.