12 Hour Raisin Pudding Recipes

RAISIN PUDDING

Steps:

• In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg.

1/2 HOUR RAISIN PUDDING

Steps:

• Mix flour, sugar, raisins, baking powder, salt and milk in casserole dish.
• Make sauce and pour over mixture in casserole.
• Bake at 350 degrees.

QUICK RAISIN PUDDING

Steps:

• Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
• Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
• Pour on the boiling water.
• Bake at 375 for 30 minutes.

APPLE RAISIN BREAD PUDDING

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Arrange quartered bread in 1 layer on a large(17-by 13-inch)baking sheet and toast until pale golden, 10 to 12 minutes, then cool on baking sheet; leave oven on.
• Meanwhile, toss apples with 3 tablespoons sugar in a bowl until coated; Cook in a dry 12-inch nonstick skillet over moderate heat, swirling skillet and turning slices over occasionally, until tender and pale golden about 15 minutes.
• Combine bread and apples in a 2-quart souffle or 2-inch deep baking dish(about 8-by 12-inch oval) Note; when I made this I layered the bread putting the apples between the layer of bread using an 8x8x2-inch glass baking dish.
• Whisk together half and half, eggs, and remaining 1/2 cup sugar with salt in a bowl; then pour mixture over bread and apples; Let soak at room temperature 15 minutes.
• Bake in a water bath(see note at bottom of page) until edge is set but center still trembles slightly when dish is gently shaken, 50 minutes to 1 hour for a souffle dish or 35 to 40 minutes for shallow dish. Cool pudding to warm in baking dish on a wire rack, about 1 hour (pudding will continue to SET as it cools).
• To prepare water bath for baking; put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the pan with the pudding in it.

HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
• Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
• Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.

RAISIN PUDDING

Steps:

• Soak raisins in brandy for 1/2 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
• Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
• Bake for about 50 minutes. Cut into wedges to serve.

BREAD PUDDING WITH RAISINS

Steps:

• Tear bread into tiny pieces in a large bowl.
• Add the milk, eggs, vanilla, sugar, and raisins and mix well.
• Let the mixture sit for a little while, so the milk is absorbed.
• Grease your baking dish will all 3 tablespoons of the butter. You will have large pieces of butter in the pan, that is OK.
• Pour the pudding into the greased pan and bake at 350 deg. F. for one hour or until firm and brown on the edges.