Cinnamon Bread Pudding Recipe Paula Deen

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CINNAMON ROLLS



Cinnamon Rolls image

A sweet and delicious breakfast pastry.

Provided by Paula Deen

Time 30m

Yield 30

Number Of Ingredients 14

1 (1/4 oz) package yeast
1/2 cup warm water
1 cup divided sugar
1/2 cup scalded milk
1/3 cup (or butter), melted shortening
1 teaspoon salt
1 egg
3 1/2 cups (up to 4 cups) flour
2 tablespoons ground cinnamon
3/4 cup (or walnuts or pecans), optional raisins
1/2 cup plus 4 tablespoons divided, 1/2 cup melted, plus more for the pan butter
2 cups powdered sugar
1 teaspoon vanilla
3 to 6 tablespoons hot water

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



Cinnamon-Croissant Bread Pudding image

Makes 8 to 10 servings

Number Of Ingredients 11

1 (10-ounce) package day-old croissants, cut into 1-inch pieces
2 cups chopped pecans
½ cup dried cranberries
½ cup raisins
2 cups heavy whipping cream
1½ cups milk
1½ cups sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice

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.

THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

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.

CHOCOLATE BREAD PUDDING (PAULA DEEN)



Chocolate Bread Pudding (Paula Deen) image

From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!

Provided by Recipe Junkie

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 lb Italian bread (about 15 cups) or 1 lb French bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur, such as Kahlua
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup hershey cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate, grated

Steps:

  • Preheat the oven to 325 degrees.
  • Lightly grease a 13x9 inch baking dish.
  • Place the bread in the baking dish.
  • In a large bowl, whisk together the milk, cream and liqueur.
  • In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
  • Add this to the milk mixture and whisk to combine.
  • Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
  • Combine the egg mixture with the milk mixture and mix well.
  • Stir in the grated chocolate.
  • Pour the mixture evenly over the bread cubes;.
  • Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
  • Bake the pudding for 1 hour, or until set;.
  • a knife inserted into the center of the pudding should come out clean.
  • Serve the pudding warm or refrigerate it and serve chilled.

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