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.
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
EGGNOG BREAD PUDDING
This bread pudding is perfect for serve during the holidays, but it's delicious any time of the year. Because it serves 20, it's great as part of a buffet or to take as part of a potluck. The recipe is from a December 1985 issue of Bon Appetit magazine, in the "Cooking for Friends" section. Soaking time for bread is not included in prep time.
Provided by Leslie in Texas
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
- Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
- Preheat oven to 350 degrees.
- Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
- Add raisins and stir until combined.
- Divide mixture between 2 prepared dishes, spreading evenly.
- Sprinkle each with 1 teaspoon nutmeg.
- Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
- Bake until knife inserted in center comes out clean, about 1 hour.
- Serve pudding warm with vanilla ice cream or whipped cream, if desired.
RAISIN-EGGNOG BREAD PUDDING
Make and share this Raisin-Eggnog Bread Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Butter or spray a 13x9 inch baking dish.
- Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
- Position oven rack in the middle position; preheat oven to 350°.
- In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
- Stir in the bread mixture and pour into prepared pan.
- Sprinkle nutmeg over the top.
- Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
- Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
- Bake for 1 hour or just until the center is set when gently shaken.
- Transfer to a baking rack to cool slightly.
- Serve with freshly whipped cream.
Nutrition Facts : Calories 172.5, Fat 6.1, SaturatedFat 3.2, Cholesterol 145.1, Sodium 71.2, Carbohydrate 17.5, Fiber 0.1, Sugar 17.6, Protein 6.5
CARAMEL EGGNOG BREAD PUDDING
This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way).
Provided by DrGaellon
Categories Dessert
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
- Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
- When ready to bake, preheat oven to 350°F.
- Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.
Nutrition Facts : Calories 669.1, Fat 29.6, SaturatedFat 15.3, Cholesterol 328.2, Sodium 696.6, Carbohydrate 86.2, Fiber 1.9, Sugar 45.9, Protein 16.1
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