HONEY BREAD PUDDING WITH RAISINS WITH VANILLA SAUCE
The secret to the sticky sweet, distinct taste and perfectly browned edges in this easy bread pudding is honey and butter drizzled over the top of custard soaked French bread.
Provided by Kathleen Phillips | GritsAndGouda.com
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place pieces of bread in a large bowl and pour milk over bread. Give it a gentle stir and let stand 10 minutes.
- Whisk eggs in a medium size bowl; add sugar, raisins, 3 tablespoons butter, and vanilla and stir well. Pour egg mixture over soaked bread as you stir gently. You want the pieces of bread to hold their shape.
- Pour mixture into a buttered 13 x 9-inch baking dish or sprayed with cooking spray. Stir together honey and remaining melted butter; drizzle over bread pudding. Bake at 350° for 40 to 45 minutes or until edges are browned and mixture is bubbly. Serve warm or chilled with or without optional sauce.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
CHALLAH BREAD PUDDING WITH CHOCOLATE AND RAISINS
This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it's the chocolate and raisins layered in between the slices of bread that really make the dish.
Provided by Dave Lieberman
Categories dessert
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.
- Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.
- Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.
- Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.
- Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.
- Chocolate Ganache:
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- In a small saucepan, heat heavy cream to just below a simmer.
- Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.
- Cover tightly with plastic wrap and let sit for 5 minutes.
- Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.
- Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.
NOT YOUR GRANDMA'S BREAD PUDDING
Provided by Kardea Brown
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
- Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
- Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.
RAISIN BREAD PUDDING I
A delicious, easy to make Bread Pudding. Enjoy!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
- In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
- Stir in the bread cubes and pour into pie dish.
- Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 22.7 g, Cholesterol 63.2 mg, Fat 2.9 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 169.3 mg, Sugar 9.1 g
BREAD PUDDING WITH RAISINS
Great bread pudding for a weekend breakfast with a large family.
Provided by James Noble
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
- Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 43.6 g, Cholesterol 138.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 391.1 mg, Sugar 28 g
RAISIN BREAD PUDDING
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.
Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.
CINNAMON-RAISIN BREAD PUDDING WITH HONEY CREAM
My boyfriend loves bread pudding, but it's hard to find a place that serves it. So, I put together this recipe and now we can enjoy this tasty delight whenever we like. It makes an excellent addition to an Easter spread. -Diane Wright, Stacy, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
HONEY RAISIN BREAD PUDDING
From the 1941 Chicago Culinary Institute Cookbook of 250 Delectable Desserts. Serve with Rum flavored whipped cream. Enjoy!
Provided by Aroostook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine honey and bread cubes.
- Cook over low heat until honey is absorbed.
- Rinse raisins and drain.
- Blend milk, eggs, sugar, salt and vanilla.
- Add milk mixture and raisins to bread cubes.
- Mix well.
- Pour into buttered baking dish.
- Sprinkle with nutmeg.
- Place dish in pan of warm water.
- Bake one hour.
- Serve with whipped cream flavored with rum extract.
Nutrition Facts : Calories 298.3, Fat 7.7, SaturatedFat 3.4, Cholesterol 144.4, Sodium 286.9, Carbohydrate 49.2, Fiber 1, Sugar 39.3, Protein 9.7
PANERA BREAD PUDDING
From a Panera restaurant recipe card. It says "this all-time favorite is a great way to use leftover sourdough, French, Honey Wheat, or Cinnamon Raisin bread. Everyone loves it for dessert, but you might also enjoy serving bread pudding for brunch! I have made this and used craisins. You can use any dried chopped fruit. It's great.
Provided by Oolala
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
- Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
- Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
- Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
- Add nutmeg (and/or cinnamon) and vanilla and mix again.
- Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
- Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
- Serve with a dollop of whipped cream or pour half and half over each portion.
Nutrition Facts : Calories 364.6, Fat 14.1, SaturatedFat 7.2, Cholesterol 206.3, Sodium 316.1, Carbohydrate 48.4, Fiber 1.2, Sugar 27.7, Protein 12.2
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