Bread And Raisin Pudding Recipes

CINNAMON-RAISIN BREAD PUDDING

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.

RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

CINNAMON RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.

RUM RAISIN BREAD PUDDING

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.

HOME

Steps:

• Preheat oven to 350º F. Grease 12 x 8-inch baking dish.
• Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
• Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.

RAISIN BREAD PUDDING I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
• In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
• Stir in the bread cubes and pour into pie dish.
• Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.

BREAD PUDDING WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
• Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

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.

DOUBLE RAISIN BREAD PUDDING

Steps:

• heat oven to 350*F.
• butter a 1-quart baking dish.
• combine bread cubes and raisins in baking dish.
• combine milk, eggs, sugar, vanilla, salt, cinnamon, and nutmeg, and blend well.
• pour over bread and raisins.
• let stand 5 minutes.
• bake uncovered for 50 minutes or until knife inserted in center comes out clean.
• For The Sauce:.
• in a saucepan combine all sauce ingredients.
• cook over low heat, stirring constantly until thickened (about 3 minutes).
• serve warm over warm or cool pudding.

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

BREAD AND RAISIN PUDDING

Steps:

• Preheat the oven to 375 degrees.
• Arrange the toasted bread slices to cover the bottom of a 6-cup gratin dish. The number of slices you will need will depend on the size of the loaf. Top with the raisins.
• In a bowl, beat the eggs; mix in the half-and-half, sugar and vanilla extract. Pour evenly over the bread so that all the slices are moistened.
• Bake for 40 minutes, or until set. Let cool.
• Just before serving, sprinkle with the confectioners' sugar. Serve cool, but not cold.