PECAN RAISIN BREAD
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste...oh-so good! -Lora Sexton, Wellington, Texas
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2-1/2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , Just before the final kneading (your machine may audibly signal this), add pecans and raisins. , Freeze option: Securely wrap and freeze cooled loaf in foil and place in resealable plastic freezer bag. To use, thaw at room temperature.
Nutrition Facts : Calories 227 calories, Fat 8g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN RAISIN BREAD MORNING CASSEROLE
Prepare the night before and bake in the morning and you will have more time to spend with your family at breakfast. Fabulous dish from the Jones Sausage Co!
Provided by Marie
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 13 x 9 glass baking dish with non-stick spray.
- Cube raisin bread and place in baking dish.
- Brown sausage, drain and cut into bite size pieces.
- Mix with bread in baking dish.
- In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended.
- Pour over bread and sausage.
- Cover with plastic wrap and refrigerate 8 hours or overnite.
- Heat oven to 350 degrees.
- Combine all topping ingredients and spoon over top of casserole.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
Nutrition Facts : Calories 704.2, Fat 42.6, SaturatedFat 17, Cholesterol 228.8, Sodium 665.9, Carbohydrate 66.9, Fiber 3.8, Sugar 33.6, Protein 16.8
RAISIN BREAD & SAUSAGE MORNING CASSEROLE
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. -Carolyn Levan, Dixon, Illinois
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage., In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole., Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 425 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 324mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 11g protein.
RAISIN BREAD FRENCH TOAST CASSEROLE
Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.
Provided by gingem
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
- Pour bread cubes into the prepared pan.
- Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
- Bake in the preheated oven until top is golden, 45 to 50 minutes.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g
SAUSAGE PECAN MORNING CASSEROLE
This is a great breakfast or brunch casserole to make the day before needed because it sits overnight to soak in all the flavor and then the finishing touches are added just before baking. This recipe is from the Jones Dairy Farm by Philip Jones.
Provided by CarolAT
Categories Breakfast
Time P1DT40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
- Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
- In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Heat oven to 375 degrees. Combine brown sugar, butter, syrup and pecans. Spoon by teaspoonfuls over casserole. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 616.8, Fat 34.6, SaturatedFat 14.3, Cholesterol 194.1, Sodium 389.7, Carbohydrate 66.4, Fiber 3.8, Sugar 33.8, Protein 13.6
RAISIN-PECAN BREAD
Provided by Molly O'Neill
Categories project, side dish
Time 4h15m
Yield 3 loaves
Number Of Ingredients 9
Steps:
- Combine the raisins and boiling water in a bowl and set aside for 10 minutes. In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground. Set aside. Thoroughly drain the raisins and set them aside.
- Place the warm water and yeast in a large bowl. Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl. Stir until fairly dissolved. Stir in the flour, ground pecans and sugar and salt. Stir until combined.
- Turn the mixture out onto a lightly floured surface and knead for 10 minutes. Slowly begin to fold in the raisins and the remaining pecan halves a little at a time. Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
- Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces. Leave the pieces on your work surface and cover them with a tea towel. Let them rest for 10 minutes.
- Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper. Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
- When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready. Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each. When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door. Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking. Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
- Remove the loaves from the oven and cool them on a wire rack.
PECAN-RAISIN ROLLS
These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.
Provided by David Tanis
Categories breakfast, brunch, snack, breads, pastries
Time 2h
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
- Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
- Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
- Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
- As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
- Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
- Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams
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- In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces.
- Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces.
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