Moms Fruit And Raisin Bread Pudding Recipes

BREAD PUDDING WITH RAISINS

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.

RAISIN BREAD PUDDING

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.

ITALIAN RUM RAISIN BREAD PUDDING

Steps:

• Mix white sugar and eggs.
• Add heavy cream, raisins, Tuaca, banana liqueur and add to 1 1/2 loafs of egg bread cut into 1" cubes.
• Gently mix.
• Place mixture in buttered pan.
• Cover with brown sugar.
• Bake for 2 hours at 300°F.
• This will make a lot so you may want to half the recipe. Make sure to cut the bread in small pieces and stir well to coat all the bread.

MOM'S THANKSGIVING BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.
• Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.
• Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.
• Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.
• Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.
• Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

MOM'S HAZELNUT & CHOCOLATE BREAD PUDDING

Steps:

• Microwave butter and chocolate chips until melted, 30-45 seconds; stir until smooth. Cool. In a 3- or 4-qt. slow cooker coated with cooking spray, combine bread cubes and hazelnuts. In a large bowl, combine next 7 ingredients, mixing well. Add chocolate mixture to bowl; whisk until smooth., Pour egg mixture over bread and hazelnuts, gently pressing bread cubes to help them absorb liquid. Cook, covered, on low 4-5 hours or until a knife inserted in center comes out clean. Serve warm, dolloped with whipped cream if desired.

MOM'S FRUIT-AND-RAISIN BREAD PUDDING

Steps:

• Soak raisins in wine, covered, at room temperature, about 12 hours Peel, quarter, and core pears and apple, then cut quarters crosswise into ¼ inch thick slices. Melt butter in a 2 to 3 quart heavy saucepan over moderate heat, then add sliced fruit and sugar and bring to a boil, stirring. Reduce heat and simmer uncovered, stirring occasionally, until fruit is very tender, about 15 minutes. Mash fruit in pan with a potato masher or a wooden spoon to a coarse puree and then simmer until liquid is thickened and mixture resembles a chunky applesauce, 5 to 10 minutes more. Transfer to a wide shallow dish and cool to room temperature. Put oven rack in middle position and pre heat oven to 400 degrees F. Put a sheet of foil on bottom rack to catch any drops. Butter bottom and side of spring form pa; sprinkle bottom with ½ cup bread crumbs. Stir together milk, vanilla and cinnamon in a bowl and add remaining 2 ½ cups crumbs. Soak at least 10 minutes (up to 1 hour). Whisk together eggs, zest and sea salt in a large bowl, then stir in milk and raisin mixtures and fruit puree and pour into pan. Bake until golden and evenly set, 45 to 60 minutes. Cool completely in pan on a rack, 1 to 2 hours, then chill, covered, 4 hours for flavors to develop. COOKS NOTES: Fruit puree can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Pudding is best made 1 day ahead and can be chilled 2 days.