Panera Cinnamon Raisin Bread Pudding Recipes

CINNAMON RAISIN BREAD PUDDING

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.

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.

CINNAMON-RAISIN BREAD PUDDING

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.

PANERA BREAD PUDDING

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.

CINNAMON RAISIN BREAD - PANERA STYLE

Steps:

• 1. For the starter: in a regular medium bowl, add the first three ingredients, whisk until only small lumps. Cover and let stand for 30 minutes. If desired, this part can be done the day before. Let sit on counter for an hour or two at most and then put in the refrigerator overnight to develop flavor.
• 2. For the dough: In the stand mixer bowl, using the bread hook, add the remainder of the ingredients (except the cinnamon chips), add ALL of the starter. Mix until the dough has nearly cleaned the sides of the bowl.
• 3. Add the cinnamon chips and mix again until dough is well formed.
• 4. While dough is mixing, coat two med-large bowls with Pam or other cooking spray. Set aside. You can knead the dough by hand more if you choose but if you used a stand mixer, it's not necessary.
• 5. Pinch dough into two fairly equal parts. Form into balls, creating smooth top and pinching the bottom seams a little. Place in bowls. Cover with a warm-hot damp towel and another dry one. Let rise 30 minutes.
• 6. Preheat oven to 400 degrees. For the 2nd rise, coat two large loaf pans with Pam or other cooking spray. Turn the first bowl out into your hand. Gently fold under, keeping the smooth part on top and place seam side down in loaf pan. Do not punch down, just fold into an oval. Repeat with 2nd loaf. Refresh the damp hot towel and cover with that and the dry one again. Let rise 30 minutes.
• 7. With a sharp knife, cut two diagonal slashes in the top. Spray with water and bake @ 400 degrees for 30 minutes. Remove from oven, brush on butter until top is shiny. Let cool about 10 minutes and remove to towel or baking rack, on it's side. If using a towel, flip sides (so bottom does not get soggy) every 10-15 minutes until cool.

PANERA CINNAMON RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350*.
• Brush a 2 quart casserole dish or 6 ramekins with melted butter or spray with cooking spray.
• Combine raisins and orange juice in a bowl and allow to soak for 15 minute
• Place raisin bread cubes in a large bowl. Add melted butter and toss to coat.
• Spread buttered bread cubes on a cookie sheet and bake until golden brown. Allow to cool.
• Evenly distribute cooled bread cubes in the casserole dish or ramekins.
• Top bread cubes with soaked raisins so they are evenly distributed.
• In a medium bowl, whisk milk, eggs, sugar, salt and vanilla, stirring until sugar is completely dissolved and mixture is smooth.
• Pour mixture over bread cubes and refridgerate at least 15 minute
• Place in oven. If using ramekins, place on cookie sheet first. Bake until center is set, approximately 45 min for casserole or 30 min for ramekins.
• Remove from oven and cool 15 min before serving.