CINNAMON-RAISIN BANANA BREAD PUDDING
My family likes to change the toppings for this luscious dessert. We use berries, chopped nuts or fruit, ice cream, whipped cream or caramel topping. If I'm making the dessert for adults only, I love to add a little rum to the milk mixture to give the pudding extra flavor. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 374 calories, Fat 17g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 249mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 5g fiber), Protein 11g protein.
CINNAMON-BANANA BREAD PUDDING
Serve warm pudding baked using cinnamon-swirl bread and bananas - perfect for dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
- In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
- Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
- Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.
Nutrition Facts : Calories 610, Carbohydrate 68 g, Fat 6, Fiber 6 g, Protein 12 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
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.
CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 6 to 8 servings
Number Of Ingredients 10
Steps:
- To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.
BANANA-RAISIN BREAD PUDDING
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g
CINNAMON-RAISIN BREAD PUDDING
This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.
CARAMELIZED BANANA RAISIN BREAD PUDDING
Low-fat milk can be thickened with flour, cornstarch or eggs to make creamy custards for sweet and savory dishes. Heating fruit in a nonstick pan with just a bit of sugar helps to caramelize the fruit's own natural sugars, enhancing its sweetness and adding a toasty note. Try it with apple, pear, peach or mango slices.
Provided by Wok With You
Categories Dessert
Time 1h15m
Yield 8 ramekins, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
- In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
- Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
- Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.
Nutrition Facts : Calories 652.8, Fat 10.3, SaturatedFat 4.1, Cholesterol 118, Sodium 862.6, Carbohydrate 117.2, Fiber 5.9, Sugar 42.3, Protein 18.5
PANERA CINNAMON RAISIN BREAD PUDDING
Make and share this Panera Cinnamon Raisin Bread Pudding recipe from Food.com.
Provided by Burgundy Damsel
Categories Dessert
Time 1h30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- Brush a 2 quart casserole dish or 6 ramekins with melted butter or spray with cooking spray.
- Combine raisins and orange juice in a bowl and allow to soak for 15 minute
- Place raisin bread cubes in a large bowl. Add melted butter and toss to coat.
- Spread buttered bread cubes on a cookie sheet and bake until golden brown. Allow to cool.
- Evenly distribute cooled bread cubes in the casserole dish or ramekins.
- Top bread cubes with soaked raisins so they are evenly distributed.
- In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth.
- Pour mixture over bread cubes and refridgerate at least 15 minute
- Place in oven. If using ramekins, place on cookie sheet first. Bake until center is set, approximately 45 min for casserole or 30 min for ramekins.
- Remove from oven and cool 15 min before serving.
Nutrition Facts : Calories 483, Fat 19.2, SaturatedFat 10, Cholesterol 198.6, Sodium 417.5, Carbohydrate 66.4, Fiber 3, Sugar 32.5, Protein 13.6
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