Tangerine Cinnamon Bread Pudding Food

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 BREAD PUDDING

Steps:

• Place cubed bread or rolls in slow cooker sprayed with vegetable cooking spray.
• In a mixixng bowl, combine milk, eggs, both sugars, butter, vanilla, and nutmeg and beat until smooth.
• Stir in pecans.
• Cover and cook on low for 3 hours.
• Seerve with lemon sauce or whipped topping.

CINNAMON ROLL BREAD PUDDING

Steps:

• Place the cinnamon roll pieces into greased 9 x13-inch baking dish.
• Sprinkle the raisins and pecans over them.
• In large bowl, beat the milk, eggs, sugar and vanilla until well blended.
• Pour mixture over rolls.
• Cover and refrigerate overnight.
• Preheat oven to 350°.
• Dot the mixture with the butter slices.
• Place the dish in a roasting pan; fill pan with hot water halfway up sides of baking dish.
• Bake for 40-45 minutes or until bread pudding is set in center.
• To make the sauce, heat whipping cream and 1/4 cup sugar on top of a double boiler over simmering water.
• Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended.
• Stir some of the hot cream mixture into the egg mixture; return egg mixture to double boiler.
• Stirring constantly, cook 8-10 minutes or until thickens slightly and coats a spoon.
• Remove from heat and stir in the vanilla.
• Serve warm sauce over bread pudding.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• Heat oven to 350.
• Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
• Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
• Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.

CINNAMON BUN BREAD PUDDING

Steps:

• Preheat the oven to 325°F Spray an 8-inch square pan with nonstick spray.
• To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.
• To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.
• Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.
• Change it up : Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you'd like.

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!

GOLDEN TANGERINE NUT BREAD

Steps:

• Preheat the oven to 350 degrees.
• Grease and lightly flour one 8 1/2- by 4 1/2-inch loaf pan or two 5 3/4- by 3 1/2-inch loaf pans.
• In a large mixing bowl, cream the butter and 3/4 cup of sugar together until blended.
• Add the eggs and beat until fluffy and light.
• Add the tangerine rind.
• In another bowl, stir the 1 1/4 cups of flour and the baking powder and salt together until blended.
• Toss the walnuts with the 1 tablespoon of flour until all the pieces are lightly coated.
• Blend the flour mixture into the creamed mixture alternately with the milk.
• Fold the walnuts into the batter until blended.
• Turn into the prepared pans or pan.
• Bake 35 to 45 minutes for small loaves, 55 to 60 minutes for the medium loaf, or until they test done.
• Meanwhile, combine the juice and sugar in a small pan to make the glaze.
• Heat just until the sugar is dissolved.
• Poke the hot loaves with a skewer or toothpick in several places and pour the syrup over them.
• Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
• This recipe yields one medium or two small loaves.

TANGERINE CINNAMON BREAD PUDDING

Steps:

• Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
• peel and then slice 3 additional tangarines.pre-heat oven.
• to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
• eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
• mix together dried pineapple,currants, cherries, pecans,.
• except reserved,and brown sugar except 1/4 CUP.
• spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
• bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
• top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
• last 1/2 of the sliced tangarines,.
• top with last layer of cinnamon bread, pour remaining.
• liquid mixture over the top, cover with saran wrap.
• an d let sit for 10 minutes till soaked up.
• remove wrap then top with reserved pecan and 1/4 CUP
• brown sugar, bake in 350* oven for 35 minutes or till.
• light brown on the top.
• while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
• let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
• top with whipped cream and serve.