Cinnamon Bread Pudding Recipe Paula Deen Recipe Cards

THE BEST BREAD PUDDING

Steps:

• Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
• Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
• In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
• Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
• For the sauce:
• Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

CINNAMON ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, 1/4 cup sugar, 1/3 cup melted butter or shortening, salt and the egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in well-greased bowl and let rise until doubled, usually 1 - 1 1/2 hours.
• When doubled, punch down dough. Roll out on flour surface into a 15×9 inch rectangle. Spread melted butter all over dough. Mix 3/4 cup sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at 15 inch side role up dough and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 °F for about 25-30 minutes or until nicely browned.
• Meanwhile, mix 4 tablespoons butter, powdered sugar and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

CINNAMON-CROISSANT BREAD PUDDING

Steps:

• In a large bowl, combine croissants and next 3 ingredients.
• In another large bowl, whisk together cream and next 6 ingredients until smooth. Add to croissant mixture, stirring to combine. Cover and chill for at least 4 hours, or refrigerate up to 24 hours.
• Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Pour croissant mixture into prepared dish. Let stand at room temperature for 30 minutes.
• Bake for 45 to 55 minutes or until a knife inserted in center comes out clean. Cover with foil halfway through baking time to prevent excess browning, if necessary.

CINNAMON SWIRL RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
• Toss gently until bread is coated.
• Let bread soak about 15 minutes.
• In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
• Add vanilla extract and pour this mixture over the milk soaked bread.
• Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
• Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
• If you like a crusty top, dot with pats of butter.
• Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
• Serve with some heavy cream!