Raisin Nut 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.

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.

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.

RAISIN DATE BREAD PUDDING

Steps:

• In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

RAISIN-BREAD AND CROISSANT BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking pan.
• Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
• In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
• Add sugar and vanilla and beat at med. speed until thoroughly combined.
• reduce speed to low and add cream; mix until smooth.
• Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
• In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding.
• Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath.
• Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
• Cool to room temperature. refrigerate for 2 hours or until firm.

PUMPKIN BREAD PUDDING WITH RAISIN NUT BREAD

Steps:

• Preheat oven to 325 degrees.
• Butter sides and bottom of 13x9" baking pan.
• Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread). In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
• Add sugar and vanilla and beat at med.
• speed until thoroughly combined.
• reduce speed to low and add cream; mix until smooth.
• Pour egg-cream mixture over bread and croissant slices.
• the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
• In small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar.
• Sprinkle sugar-spice mixture over the bread pudding.
• Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water.
• Place in oven, set bread pudding pan in the water bath.
• Bake 45-50 min.
• or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
• Cool to room temperature. refrigerate for 2 hours or until firm.

RAISIN BREAD PUDDING I

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.