Raisin Bread Pudding Recipes

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BREAD PUDDING WITH RAISINS



Bread Pudding with Raisins image

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

6 cups day-old bread cubes, crust removed
1 cup raisins, or to taste
4 cups milk
8 eggs
⅔ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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



Raisin Bread Pudding image

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

8 slices bread, cubed
4 large eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract

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



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.

HOME



Home image

Categories     Puddings & Flans

Yield 8

Number Of Ingredients 10

●16 slices bread, cubed
●1 cup raisins
● 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
●4 large eggs, slightly beaten
●3/4 cup packed brown sugar
●1/4 cup (1/2 stick) butter, melted
●2 teaspoons vanilla extract
●1 teaspoon ground cinnamon
●1/2 teaspoon ground nutmeg
●Caramel sauce (optional)

Steps:

  • Preheat oven to 350º F. Grease 12 x 8-inch baking dish.
  • Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
  • Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Drizzle with caramel sauce before serving.

RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
  • Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
  • Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

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.

APPLE-RAISIN BREAD PUDDING



Apple-Raisin Bread Pudding image

This pudding, compliments of Thomas Sidney Hanemann of Memphis, Tennessee, is often served with vanilla ice cream or a Southern-style hard sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h30m

Number Of Ingredients 12

6 tablespoons unsalted butter (4 melted, 2 cold), plus more, softened, for baking dish
5 cups milk
6 large eggs
1 1/2 cups sugar
1 tablespoon vanilla extract
1 tablespoon grated orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 one-day-old baguettes (about 1 pound), torn (or cut) into small pieces
2 red apples (such as Gala or Rome), peeled, cored, and thinly sliced lengthwise
1/4 cup dark raisins
1/4 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch (or other shallow 3-quart) baking dish. In a large bowl, whisk together milk, eggs, sugar, vanilla, orange zest, cinnamon, and salt; add bread. Cover with plastic wrap; weight with another bowl. Let stand until bread is soaked through, about 20 minutes.
  • Fold in apples, raisins, and 4 tablespoons melted butter; pour into prepared baking dish. Dot top of bread pudding with thin slivers of remaining 2 tablespoons cold butter.
  • Bake until pudding is set and lightly golden on top, 50 minutes to 1 hour. Serve warm.

RAISIN BREAD PUDDING I



Raisin Bread Pudding I image

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

2 eggs
2 egg whites
1 ½ cups skim milk
2 tablespoons honey
1 teaspoon vanilla extract
6 slices raisin bread, cubed

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

RAISIN MUFFIN BREAD PUDDING



Raisin Muffin Bread Pudding image

I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum.

Provided by DrGaellon

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 cinnamon raisin English muffin (about 1/2 lb)
1/2 cup raisins
3 eggs
1 -1 1/4 cup milk
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1 pinch ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 cup rum or 1/4 cup Bourbon
1 tablespoon white sugar

Steps:

  • Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
  • In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
  • Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
  • Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.

CINNAMON SWIRL RAISIN BREAD PUDDING



Cinnamon Swirl Raisin Bread Pudding image

This is great if you like the ingredients! I copied this from somewhere and had it on a recipe card. NOT a diet recipe!

Provided by Oolala

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 7

1 (16 ounce) cinnamon raisin bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
1 tablespoon butter
heavy cream

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!

Nutrition Facts : Calories 317.7, Fat 6.8, SaturatedFat 3.3, Cholesterol 66.8, Sodium 211.8, Carbohydrate 57.2, Fiber 1.6, Sugar 35.8, Protein 7.2

BANANA-RAISIN BREAD PUDDING



Banana-Raisin Bread Pudding image

We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h15m

Number Of Ingredients 9

Butter, room temperature, for baking dish
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
2 1/2 cups whole milk
12 ounces challah bread, cut into 1 1/2-inch chunks
3 bananas, sliced 1 inch think on the diagonal
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
  • In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
  • Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g

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