Cinnamon Raisin Banana Bread Pudding Recipes

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CINNAMON-RAISIN BANANA BREAD PUDDING



Cinnamon-Raisin Banana Bread Pudding image

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

4 large eggs
2-1/4 cups 2% milk
3/4 cup mashed ripe banana (about 1 large)
1/4 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
1 loaf (1 pound) cinnamon-raisin bread, cut into 1-inch cubes
1/2 cup chopped pecans, toasted
Vanilla ice cream, optional

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



Cinnamon-Banana Bread Pudding image

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

3 eggs
1/2 cup granulated sugar
2 1/2 cups half-and-half
1 loaf (1 lb) cinnamon-swirl bread, cut into 1-inch cubes
2 medium bananas, chopped
3/4 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup butter
1/2 cup whipping cream
2 tablespoons dark rum

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



Cinnamon Raisin Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 2 to 4 servings

Number Of Ingredients 6

1 loaf day-old cinnamon raisin bread
3/4 cup heavy cream
3 tablespoons powdered sugar, plus extra for garnish
2 large eggs
1/2 cup golden raisins
2 scoops French vanilla ice cream

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



Cinnamon Raisin and Chocolate Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 6 to 8 servings

Number Of Ingredients 10

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan

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



Banana-Raisin Bread Pudding image

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

Butter, room temperature, for baking dish
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 1/2 cups whole milk
12 ounces challah bread, cut into 1 1/2-inch chunks
3 bananas, sliced 1 inch think on the diagonal
1/2 cup raisins

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



Cinnamon-Raisin Bread Pudding image

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

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

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



Caramelized Banana Raisin Bread Pudding image

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

1/3 cup raisins
3 tablespoons dark rum
1 tablespoon unsalted butter
2 medium bananas, halved lengthwise, sliced crosswise into 1/2-inch pieces
4 tablespoons dark brown sugar
1 1/2 cups 1% low-fat milk
2 large eggs
3 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
4 cups French bread, 1/2-inch cubed

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



Panera Cinnamon Raisin Bread Pudding image

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

1/2 cup raisins
1/3 cup orange juice
8 slices panera cinnamon raisin bread, cut into 1-inch cubes
3 tablespoons melted butter
2 cups milk
3 large eggs
1/3 cup sugar
1 teaspoon vanilla
1 pinch salt

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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