Apple Cinnamon Raisin Bagel Bread Pudding Recipes

CINNAMON BAGEL BREAD PUDDING

Steps:

• In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.

CINNAMON APPLE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 325.
• Combine raisins, dried apples and apple brandy in a microwave safe bowl. Microwave at HIGH for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 tsp salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temperature 15 minutes.
• Pour bread mixture into an 8 inch square baking pan coated with cooking spray. Bake a 325 for 50 minutes or until set. Serve Warm.

APPLE-RAISIN BREAD PUDDING

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Preheat oven to 350F. In a sauce pan pour milk and let heat till a film appears, add butter and stir until melted. When butter is melted take off the stove top and let cool.
• 2. On a cutting board cut up bagels in medium sized pieces. Sprinkle with cinnamon sugar coating well. Place in large bowl. Set aside.
• 3. I another bowl combine eggs, brown sugar, ground nutmeg, & vanilla. Beat with a whisk for 1 minute.
• 4. In a 9x13 baking dish, lightly spray with Pam. In the bowl with the bread add milk mixture, egg mixture, cranraisns, nuts and mix till all liquid is well distributed and soaked in.
• 5. Pour bread in the 9x13 baking dish. Bake at 350F for 45 minutes. When bread is done, immediatetly pour 3/4 of a can of the frosting and spread all over the bread pudding. Eat warm or cool...either way it is so good!!

CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
• 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
• 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
• 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
• 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
• 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
• 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
• 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

CINNAMON-RAISIN BREAD PUDDING WITH APPLES (W/ VEGAN OPTIONS)

Steps:

• Preheat oven to 350.
• In large bowl, beat together milk, vanilla, sugars, and eggs.
• Tear bread into 1 inch pieces and stir into liquid mixture.
• Stir in the apples.
• Pour the batter into an 8x8 baking dish.
• To make a water bath (this is an easy way to ensure even cooking), take a slightly larger pan and pour hot water into it. Place the 8x8 pan into the water bath (water should rise halfway up the pan).
• Bake 45 to 55 minutes until pudding sets (mine was the consistency of thick eggnog), and the top is light brown and a bit crunchy.

APPLE CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• Preheat oven to 375° F. Chop bagels into bite size pieces.
• Lightly butter a 1 ½ quart pie plate or a baking dish
• Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
• Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
• Transfer to prepared dish with bagel pieces.
• Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
• Pour mixture over apples and bagel pieces.
• Let stand at room temperature 20 minutes, stirring occasionally.
• Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
• Cool for about one hour...pudding will set up.