Vanilla Cinnamon Pudding Food

VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)

Steps:

• Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
• Place the bread chunks in a large mixing bowl.
• In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
• Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
• Bake 35-45 minutes, or until lightly golden.
• Cool about 5 minutes before serving, although it will also taste just fine served cold.

EGG WHITES PUDDING WITH CINNAMON AND VANILLA

Steps:

• In a pudding mold, place the sugar and the water and, leave to caramelize over low heat until obtain a brownish color. Turn off the heat and allow to cool slightly.
• With an electric mixer beat the egg whites with the sugar until obtain a homogeneous mixture. Then, wrap the cinnamon and the vanilla powder with the help of a spoon.
• Pour the mixture in the pudding mold and bring to preheated oven at 180°C about 20 minutes.
• Remove from oven, allow to cool completely, unmold onto a plate and serve garnished with cinnamon.

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

CINNAMON PUDDING DESSERT

Steps:

• Mix cake ingredients together. Spread in 8" x 8" baking dish.
• Reusing the same bowl, combine sauce ingredients.
• Pour over cake batter. DO NOT STIR OR MIX.
• Bake at 350 degrees for 30 -35 minutes.
• Let stand 10 minutes.
• Serve with vanilla ice cream or whipped cream, if desired.

APPLE CINNAMON BREAD PUDDING WITH VANILLA BEAN WHIPPED CREAM

Steps:

• For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly.
• Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes.
• Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.)
• Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled.
• Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.

AMISH CINNAMON PUDDING

Steps:

• Mix sauce ingredients first and set aside.
• For sauce:.
• In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
• BATTER:.
• In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
• Bake for 40-45 minutes or until the center bubbles up.
• Serve warm with cream or ice cream -- I used Cool Whip --
• I must say -- this pudding reheats well in the microwave --
• Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
• Bake 45 minutes at 350*.
• Serve with whipped cream or thawed non dairy whipped topping.