Tangerine Cinnamon Bread Pudding Recipes
TANGERINE CINNAMON BREAD PUDDING
Make and share this Tangerine Cinnamon Bread Pudding recipe from Food.com.
Provided by leebbeee
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Spray pam on 8 x 12 cake pan, jest then juice 3 tangarines.
- peel and then slice 3 additional tangarines.pre-heat oven.
- to 350*, then roast pecans till light brown, then coarse chop. reserve 1/2 CUP for topping. whisk together heavy cream, whole milk , tangarine juice,.
- eggs, white sugar, tangarine zest, cooled melted butter, lemon extract, cinnamon, nutmeg and salt.
- mix together dried pineapple,currants, cherries, pecans,.
- except reserved,and brown sugar except 1/4 CUP.
- spread tangarine marmalade on all the cinnamon bread slices.pour 1/2 CUP liquid mixture into baking pan, place.
- bread slices to cover bottom, top with 1/2 of the dried friut mixture, and 1/2 of the sliced tangarines.
- top with next layer of cinnamon bread,then 1 CUP liquid mixture, then top with the last 1/2 dried friut mixture, and
- last 1/2 of the sliced tangarines,.
- top with last layer of cinnamon bread, pour remaining.
- liquid mixture over the top, cover with saran wrap.
- an d let sit for 10 minutes till soaked up.
- remove wrap then top with reserved pecan and 1/4 CUP
- brown sugar, bake in 350* oven for 35 minutes or till.
- light brown on the top.
- while pudding is baking ,whip whipping cream, sugar and cream of tatar till stiff peaks form.
- let pudding set after out of oven for 5-10 minutes, cut into 12 pieces,
- top with whipped cream and serve.
Nutrition Facts : Calories 492.9, Fat 32.4, SaturatedFat 16, Cholesterol 157.8, Sodium 177.5, Carbohydrate 49, Fiber 2.3, Sugar 43.7, Protein 6.1
CINNAMON-RAISIN BREAD PUDDING
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
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.
CINNAMON BREAKFAST BREAD PUDDING
Bread pudding goes from after-dinner dessert to delectable breakfast dish with the addition of raisin cinnamon bread. You'll reach for this easy, make-ahead recipe often.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5h
Yield 8
Number Of Ingredients 6
Steps:
- Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
- In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
- Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.
Nutrition Facts : Calories 410, Carbohydrate 73 g, Cholesterol 220 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Square and 1/4 Cup Syrup), Sodium 220 mg, Sugar 47 g, TransFat 0 g
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