RAISIN CHALLAH BREAD RECIPE RECIPES
RAISIN BREAD FRENCH TOAST CASSEROLE RECIPE | ALLRECIPES
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by gingem
Categories Breakfast Eggs
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
- Pour bread cubes into the prepared pan.
- Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts : Calories 245.2 calories, CarbohydrateContent 27.4 g, CholesterolContent 144.1 mg, FatContent 11.6 g, FiberContent 1.7 g, ProteinContent 8.6 g, SaturatedFatContent 5.8 g, SodiumContent 226.5 mg, SugarContent 11.5 g
RUM RAISIN BREAD PUDDING RECIPE | THE NEELYS | FOOD NET…
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
- Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
- Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
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HONEY CHALLAH RECIPE: HOW TO MAKE IT - TASTE OF HOME
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Cuisine Jewish
Calories 125 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Cuisine Jewish
Calories 125 calories per serving
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate 2 eggs; refrigerate the whites. Place egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide 1 portion into 6 pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the left and carry it over the 2 ropes beside it, then slip it under the middle rope and carry it over the last 2 ropes. Lay the rope down parallel to the other ropes; it is now on the far right side. Repeat these steps until you reach the end. As the braid moves to the right, you can pick up the loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk the 2 chilled egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until bread is golden brown and sounds hollow when tapped. Remove from pans to a wire rack to cool.
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CHALLAH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Eggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Cuisine Jewish
Calories 139 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Cuisine Jewish
Calories 139 calories per serving
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a 15-in. rope. , Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Beat egg and cold water; brush over braids. Sprinkle with sesame or poppy seeds if desired. Bake until golden brown, 30-40 minutes. Remove to wire racks to cool.
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BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE | EPICURI…
This signature dessert from New Orleans is a classic Creole dish.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- 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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SIMPLE BREAD PUDDING RECIPE - NYT COOKING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work.
There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.
It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 198 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Calories 198 per serving
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
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TOASTMASTER USER MANUAL BREAD BOX RECIPE BOOK PD…
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