RAISIN BREAD PUDDING
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.
BREAD PUDDING MUFFINS
Chunks of leftover bread in a buttery, creamy, cinnamon-laced custard . Yum! This recipe is so easy to throw together and is great for breakfast or dessert. Recipe is from Marcy Goldman, excellent baking cookbook, "The New Best of BetterBaking.com"
Provided by blucoat
Categories Breakfast
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F (180 C). Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease top of the muffin pan.
- Line a baking sheet with parchment paper. Set aside.
- Pour all but 2 cups (500 mL) of the bread cubes in a large bowl. Add milk and cream and let stand for 3 minutes, then stir to mush up some of the cubes and let the liquid soak inches Stir in eggs, sugar, vanilla, brandy and butter.
- In a small bowl, stir together flour, baking powder, salt and cinnamon, then stir into wet ingredients. Add raisins and stir well to make a chunky butter. Stir in reserved breads cubes just to mix.
- Using a large ice-cream scoop, fill each muffin cup to just over rim. Place muffin pan on prepared baking sheet.
- Bake for 30 minutes or until muffins are golden with tips of firmer bread cubes golden brown. Let cool in pan 5 minutes. Unmold onto a serving platter on wire rack, dust with icing sugar.
Nutrition Facts : Calories 214.1, Fat 13.2, SaturatedFat 7.8, Cholesterol 95, Sodium 206.5, Carbohydrate 20.9, Fiber 0.4, Sugar 14.9, Protein 4
RAISIN MUFFIN BREAD PUDDING
I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum.
Provided by DrGaellon
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
- In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
- Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
- Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.
BREAD AND RAISIN PUDDING
Provided by Jacques Pepin
Categories brunch, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Arrange the toasted bread slices to cover the bottom of a 6-cup gratin dish. The number of slices you will need will depend on the size of the loaf. Top with the raisins.
- In a bowl, beat the eggs; mix in the half-and-half, sugar and vanilla extract. Pour evenly over the bread so that all the slices are moistened.
- Bake for 40 minutes, or until set. Let cool.
- Just before serving, sprinkle with the confectioners' sugar. Serve cool, but not cold.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 106 milligrams, Sugar 37 grams, TransFat 0 grams
GRANDMA'S FAVORITE RAISIN BREAD PUDDING
Make and share this Grandma's Favorite Raisin Bread Pudding recipe from Food.com.
Provided by joolzcd
Categories Dessert
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Combine all ingredients except bread in a large bowl.
- Stir to mix well.
- Stir in bread.
- Spoon into ungreased casserole dish and bake 30 minutes or until pudding is set and knife come out clean.
Nutrition Facts : Calories 337.4, Fat 17.3, SaturatedFat 10.5, Cholesterol 100.5, Sodium 331.9, Carbohydrate 39.7, Fiber 0.3, Sugar 33.5, Protein 7.5
MUFFIN BREAD PUDDING
I am a Bistro Chef and we have baked goods leftover at the end of the day. This recipe is made with day old muffins...from banana nut, blueberry, cranberry, apple cinnamon and poppy seed. Serve warm with a nice bourbon sauce. Can also bake in a 9x9 pan or cook in a muffin tin.
Provided by Lee Dowell
Categories Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350 degrees. Spray or lightly butter a 9x5x3 loaf pan. Crumble the muffins into pan.
- 2. Beat together sugar, eggs and milk in a medium size bowl, and set aside. Beat in cinnamon, nutmeg and almond extract. Add mixture to crumbled muffins and mix in almonds, if desired. Pour melted butter and sprinkle with almonds.
- 3. Bake for about 45 minutes or until top is crusty and pudding looks set and firm to touch. Cut into slices
BREAD PUDDING
This is an adaptation of my mother's recipe, I figured that if rum & raisin ice cream is good, why not bread pudding? Of course, you could use brandy or cognac or plain old water for soaking the raisins! Top the pudding with recipe #56294 Custard Sauce or recipe #56293 Rum Sauce or vanilla ice cream.
Provided by CountryLady
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Put raisins in a small bowl, sprinkle with rum& set aside for at least 10 minutes or overnight, if possible.
- Lightly oil an 8 inch baking dish or coat with nonstick cooking spray.
- Spread bread evenly in the dish.
- Whisk eggs in a medium size mixing bowl.
- Add milk, brown sugar, vanilla, cinnamon & nutmeg and stir until the sugar dissolves.
- Stir in the rum soaked raisins.
- Pour this mixture over the bread and press down gently to ensure that all bread is moistened.
- Let stand for at least 10 minutes and up to 30 minutes pressing down occasionally.
- Bake for 35- 40 minutes or until puffed& set in the center.
- Serve warm with ice cream or frozen yogurt or rum sauce or custard sauce.
Nutrition Facts : Calories 265.6, Fat 4.5, SaturatedFat 2.1, Cholesterol 79, Sodium 179.1, Carbohydrate 48.2, Fiber 1, Sugar 34.8, Protein 5.8
BREAD PUDDING MUFFINS
Make and share this Bread Pudding Muffins recipe from Food.com.
Provided by kaliwags
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- preheat oven to 350 degrees.
- spray muffin tins with nonstick spray.
- cube raisin bread.
- mix milk, egg whites, sugar, cinnamon, vanilla & apple juce.
- add cubed bread and raisins.
- let sit for 5 minute.
- fill muffin tins 3/4 full.
- bake for 30 minutes.
- let sit in pan for 10 minutes before serving.
Nutrition Facts : Calories 128.4, Fat 2.3, SaturatedFat 1, Cholesterol 4.3, Sodium 135.4, Carbohydrate 23.3, Fiber 1.5, Sugar 8.3, Protein 4.5
BREAD PUDDING MUFFINS
These amazing muffins can be as healthy and as delicious as your imagination allows.
Provided by Jonathan Butt
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
- Whisk eggs in a large bowl just until mixed. Add milk, white sugar, cinnamon, and salt; mix well. Mix in melted butter.
- Break bread into small pieces into the bowl and mix until well combined and bread is wet. Add chocolate chips and chia seeds; mix well.
- Divide mixture evenly between the prepared muffin cups and sprinkle with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 198.5 calories, Carbohydrate 30.3 g, Cholesterol 70.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 3.6 g, Sodium 176.1 mg, Sugar 23.3 g
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
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