Dremas Cinnamon Bread Pudding Recipes

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CINNAMON ROLL BREAD PUDDING



Cinnamon Roll Bread Pudding image

A twist on a classic recipe. I've made this for breakfast and dessert and my family loves it!

Provided by Amy Lawler

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h30m

Yield 10

Number Of Ingredients 17

cooking spray
1 (12.4 ounce) package refrigerated cinnamon rolls with icing (such as Pillsbury™ Grands!™)
2 cups heavy whipping cream
1 cup light brown sugar
⅔ cup whole milk
5 egg yolks
2 teaspoons vanilla extract
¾ teaspoon ground cinnamon
1 pinch salt
2 tablespoons white sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
2 tablespoons butter
½ cup white sugar
1 tablespoon cornstarch
1 cup milk
¼ cup bourbon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
  • Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
  • Pour mixture into the prepared baking dish. Cover with aluminum foil.
  • Bake in the preheated oven until almost set, about 45 minutes.
  • Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
  • Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
  • Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
  • Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

Nutrition Facts : Calories 543.7 calories, Carbohydrate 56.8 g, Cholesterol 189.5 mg, Fat 32 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 17.8 g, Sodium 346.4 mg, Sugar 35.9 g

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.

CHOCOLATE AND CINNAMON BREAD ON BREAD PUDDING



Chocolate and Cinnamon Bread on Bread Pudding image

Provided by Jeff Mauro, host of Sandwich King

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1 large cinnamon-raisin bread boule, at least 1 day old or lightly toasted
1/2 cup whole milk
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 teaspoon vanilla bean paste
3 large eggs, whisked
1/2 cup chocolate chunks
Nonstick cooking spray, for the parchment
2 tablespoons demerara sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla bean paste
Pinch of kosher salt

Steps:

  • For the bread pudding: Using a serrated knife, hollow out the boule. Cube the hollowed-out bread into 2-inch pieces and put in a large bowl. Using your fingers or a spoon, scrape any remaining bread from inside the boule to create a crusty bowl. Add any scraped bread to the bowl along with the bread cubes.
  • In a medium pot, gently heat the milk, cream, butter, granulated sugar and vanilla paste until the butter is melted and the sugar is dissolved. Let cool completely.
  • Add the eggs to the milk mixture and whisk until combined. Pour the custard over the cubed bread, stir in the chocolate chunks and let sit for 45 minutes to 1 hour.
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment and spray with nonstick spray. Place the boule on the baking sheet. Pack the custard/bread mixture into the bread bowl. It will protrude a bit--that's a good thing! Mix together the demerara sugar, cinnamon and salt in a small bowl. Sprinkle the mixture on the top of the bread pudding. Bake until golden and crusty, 40 to 50 minutes. Let cool slightly.
  • For the whipped cream: In a cold bowl, mix together the cream, granulated sugar, cinnamon, vanilla paste and salt. Beat to medium peaks.
  • Cut the bread pudding into "slices" and top with the whipped cream.

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.

APPLE-CINNAMON BREAD PUDDING



Apple-Cinnamon Bread Pudding image

With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.

Provided by Brandy See Landers

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

½ cup white sugar
1 teaspoon ground cinnamon
2 cups milk
2 eggs
2 tablespoons butter, softened, or more as needed
8 slices brioche bread
2 apples - peeled, cored, and shredded

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish.
  • Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl.
  • Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes.
  • Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39 g, Cholesterol 90.6 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 4.1 g, Sodium 224 mg, Sugar 22.3 g

CINNAMON BREAD PUDDING



Cinnamon Bread Pudding image

From Amsterdam, New York, Emma Magielda shares this dessert that's different and delicious. "I've used this recipe for more than 10 years," she says.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

12 slices cinnamon bread, crusts removed
3 ounces semisweet chocolate, chopped
2 cups half-and-half cream
1 cup milk
4 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract

Steps:

  • Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

CARAMELIZED BREAD PUDDING WITH CHOCOLATE & CINNAMON



Caramelized Bread Pudding With Chocolate & Cinnamon image

This is a layered custardy bread pudding from the James Beard-nominated LA chef, Suzanne Goin. She has been making it for 20 years. "Use just a single layer of brioche, which creates a crispy crust but won't absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom." Recipe was printed in her excellent cookbook, "Sunday Suppers at Lucques: Seasonal Recipes from Market to Table"

Provided by blucoat

Categories     Dessert

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
4 -5 slices brioche bread (Pepperidge Farm works well) or 4 -5 slices good quality white bread, 1/4-inch thick, crusts removed (Pepperidge Farm works well)
3 extra-large eggs
2 extra-large egg yolks
1/4 cup brown sugar
1 1/2 cups heavy cream
1 1/4 cups whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup chopped bittersweet chocolate
1 tablespoon granulated sugar, for caramelizing the top

Steps:

  • Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.
  • Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.
  • Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.
  • Let the bread pudding cool at least 10 minutes.
  • If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.

Nutrition Facts : Calories 419.2, Fat 25.4, SaturatedFat 14.2, Cholesterol 217, Sodium 426.9, Carbohydrate 37.7, Fiber 1.6, Sugar 10.7, Protein 10

CHOCOLATE-CINNAMON BREAD PUDDING



Chocolate-Cinnamon Bread Pudding image

I was afraid to make bread pudding at first. This was my first attempted recipe. Turned out great... now I welcome the chance to make bread pudding. If you've never made one, try this and you'll feel like and expert in no time. The heavenly scent of cinnamon and chocolate will wow your taste buds.

Provided by Vseward Chef-V

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

12 slices pepperidge farm cinnamon-swirl bread, any variety, cut into cubes (about 6 cups)
1/2 cup semisweet chocolate piece
2 1/2 cups milk
4 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla extract
sweetened whipped cream (optional)

Steps:

  • PLACE bread cubes in greased 2-qt. shallow baking dish.
  • Sprinkle chocolate pieces over bread cubes.
  • Mix milk, eggs, sugar and vanilla.
  • Pour over bread cubes.
  • BAKE at 350°F for 40 minute or until knife inserted near center comes out clean.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 281.9, Fat 11.9, SaturatedFat 6.3, Cholesterol 155.8, Sodium 104.3, Carbohydrate 35.2, Fiber 1.2, Sugar 27.9, Protein 8.3

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