Cinnamon Raisin Bread Pudding With Honey Cream 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.

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.

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!

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

CINNAMON-RAISIN BREAD PUDDING WITH HONEY CREAM

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened., Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean., Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream.

CINNAMON-RAISIN BREAD PUDDING WITH HONEY WHISKEY SAUCE

Steps:

• To make pudding: Preheat oven to 325 degrees F. Coat an 8 8-inch baking dish with non-stick cooking spray. Set aside.
• Place bread cubes into prepared pan. Beat eggs with a whisk. Add salt, milk, SPLENDA® Brown Sugar Blend, margarine, vanilla, and nutmeg. Beat to blend. Pour evenly over bread cubes. Press bread with the back of a fork until bread absorbs liquid. Let stand 15 minutes at room temperature.
• Bake 35 to 40 minutes, or until risen and only slightly jiggly in center. If top is browning too fast during baking, cover lightly with a sheet of aluminum foil.
• To make sauce: While pudding is baking, place a small skillet over medium heat, and add honey, SPLENDA® Brown Sugar Blend, whiskey, and cinnamon. Cook, stirring, until warmed through, about 2 minutes. Add 1 to 2 teaspoons water until sauce reaches desired consistency. (Remember: It will become thicker as it cools.)
• To serve: Spoon warm pudding onto 9 dessert plates. Drizzle each with honey whiskey sauce.

CINNAMON-RAISIN BREAD PUDDING

Steps:

• 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 at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.