Easy Cinnamon Raisin Bread Pudding Food

RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

EASY CINNAMON RAISIN BREAD

Steps:

• Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
• In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
• With the mixer running, add the yeast mixture and allow to knead in.
• Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
• Knead for another minuted until the dough comes away from the sides of the bowl.
• If the dough is still very sticky, add more flour and knead in.
• The dough should be smooth and soft and only a slight bit sticky.
• Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
• Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
• Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
• Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
• Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.

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!

EASY CARAMELIZED BANANA RAISIN BREAD PUDDING RECIPE

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 degrees
• 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
• Let cool; serve warm or at room temperature

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

Steps:

• Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
• Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
• In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
• In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
• Add in the egg and mix again, just until combined.
• Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
• Fold in the raisins.
• Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
• Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
• Bake for 60 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.

CINNAMON BREAKFAST BREAD PUDDING

Steps:

• Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
• In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
• Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Lightly coat an 8x8 inch square baking dish with nonstick spray.
• Place bread pieces inside dish and drizzle with the melted butter.
• In a medium mixing bowl, combine eggs, milk, both sugars, vanilla, and cinnamon; whisk until well blended.
• Pour liquid mixture over bread, and lightly push down with a spatula (or your hands) until bread is covered and soaking up the egg mixture.
• Bake for 40-45 minutes, or until the top springs back when lightly tapped. Let stand for 10 minutes before serving.

CINNAMON RAISIN BREAD PUDDING

Steps:

• Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl.
• Stir in bread cubes.
• Spoon mixture into ungreased 1 1/2 quart rectangular casserole.
• Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

HOME

Steps:

• Preheat oven to 350º F. Grease 12 x 8-inch baking dish.
• Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
• Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.