BREAD PUDDING WITH CINNAMON BREAD RECIPES

Name: Cinnamon-Raisin Bread Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings.
Ingredients: 1 cup cubed cinnamon-raisin bread; 1 large egg; 2/3 cup 2% milk; 3 tablespoons brown sugar; 1 tablespoon butter, melted; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Dash salt; 1/3 cup raisins

CINNAMON-RAISIN BREAD PUDDING RECIPE: HOW TO MAKE IT

Cinnamon-Raisin Bread Pudding Recipe: How to Make It image

This rich bread pudding recipe goes together in minutes. There’s plenty of old-fashioned flavor, so it’s sure to become a favorite! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

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.

Nutrition Facts : Calories 337 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 133mg cholesterol, SodiumContent 260mg sodium, CarbohydrateContent 54g carbohydrate (42g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE | EPICURI…

Bread Pudding with Warm Bourbon Sauce Recipe | Epicuri… image

This signature dessert from New Orleans is a classic Creole dish.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
Bourbon Sauce

Steps:

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

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Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.

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