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.
MY PEACH BREAD PUDDING
My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.
Provided by Mother Ann
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.
- Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.
- Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
- Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.
- Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.
- Pour batter into prepared casserole dish.
- Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 58.5 g, Cholesterol 151.4 mg, Fat 20.4 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 11.8 g, Sodium 266.8 mg, Sugar 47.3 g
PEACH AND BUTTERMILK BREAD PUDDING WITH GOLDEN RAISINS
Found in the LA Times Food & Drink section. Combines some of my favorite foods & SC peaches are just coming in....Use whole fat buttermilk (a much better product) & heavy cream to lash the individual servings with just before serving. Mmmm... makes summertime worthwhile.
Provided by Busters friend
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
- In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
- Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
- Grease a 9-by-13-inch casserole dish with butter; set aside.
- Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
- Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
- Serve warm or at room temperature. Serve with a drizzle of cream, if desired.
Nutrition Facts : Calories 408.5, Fat 19.7, SaturatedFat 11.3, Cholesterol 168.3, Sodium 262.1, Carbohydrate 53.5, Fiber 2, Sugar 46.6, Protein 7.9
PEACH & BUTTERMILK BREAD PUDDING W/ GOLDEN RAISINS
Steps:
- 1. Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees. 2. In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes. Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside. 3. Grease a 9-by-13-inch casserole dish with butter; set aside. Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly. 4. Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours. Serve warm or at room temperature. Serve with a drizzle of cream, if desired. Each serving: 470 calories; 10 grams protein; 65 grams carbohydrates; 3 grams fiber; 20 grams fat; 11 grams saturated fat; 167 mg. cholesterol; 367 mg. sodium.
BREAD PUDDING WITH RAISINS
This is my favorite bread pudding recipe. It always turns out great! Some reviewers have stated that the type of bread or size of baking dish is not specified. That is on purpose and is the beauty of this recipe! You can use any kind of bread you have on hand. You can use various sized pans for this recipe, depending on how thick you want the finished pudding to be. I've used a large square casserole dish, or a lasagna pan at times. The baking time may vary depending on the size of the dish you use, so adjust accordingly. Store leftovers covered in the refrigerator. Cold bread pudding is great for breakfast!
Provided by Michelle Berteig
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Tear bread into tiny pieces in a large bowl.
- Add the milk, eggs, vanilla, sugar, and raisins and mix well.
- Let the mixture sit for a little while, so the milk is absorbed.
- Grease your baking dish will all 3 tablespoons of the butter. You will have large pieces of butter in the pan, that is OK.
- Pour the pudding into the greased pan and bake at 350 deg. F. for one hour or until firm and brown on the edges.
Nutrition Facts : Calories 355.4, Fat 8.2, SaturatedFat 4.3, Cholesterol 65.5, Sodium 255.1, Carbohydrate 63.9, Fiber 1.2, Sugar 42.2, Protein 7.2
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PEACH AND BUTTERMILK BREAD PUDDING WITH GOLDEN RAISINS
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- Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
- In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes. Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
- Grease a 9-by-13-inch casserole dish with butter; set aside. Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
- Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours. Serve warm or at room temperature. Serve with a drizzle of cream, if desired.
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