Best Cinnamon Raisin Bread Pudding Recipes

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.

CINNAMON SWIRL RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
• Toss gently until bread is coated.
• Let bread soak about 15 minutes.
• In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
• Add vanilla extract and pour this mixture over the milk soaked bread.
• Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
• Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
• If you like a crusty top, dot with pats of butter.
• Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
• Serve with some heavy cream!

SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING

Steps:

• Spray inside of 3 1/2- to 6-quart slow cooker with cooking spray.
• Place bread cubes in cooker. Sprinkle with raisins.
• Mix remaining ingredients; pour over bread cubes and raisins.
• Cover and cook on high heat setting 2 1/2 to 3 hours or until toothpick inserted in center comes out clean.
• Serve warm.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

CINNAMON-RAISIN BANANA BREAD PUDDING

Steps:

• In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RAISIN SAUCE

Steps:

• Preheat oven to 350°F
• Butter 13x9x2-inch glass baking dish.
• Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
• Add chocolate chips and toss to combine.
• Transfer mixture to prepared dish.
• Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
• Pour over bread cubes in dish.
• Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
• Bake bread pudding until puffed, brown, and set in center, about 1 hour.
• Serve warm with Cinnamon-Rum Sauce.
• To make the sauce:.
• Melt unsalted butter in heavy medium saucepan over medium-low heat.
• Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
• Remove from heat.
• Whisk in dark rum and vanilla extract.
• Serve warm over the baked bread pudding.
• (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
• *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
• **Cook time does not include letting bread stand 30 minutes before baking.

RAISIN CINNAMON BREAD PUDDING - CROCK POT

Steps:

• Spray inside of 5 quart crockpot with vegetable spray.
• Place bread cubes in the crockpot.
• Mix milk, water, vanilla, and eggs, and pour over bread cubes. Spoon stir the bread with the milk mixture to coat all the bread cubes.
• Cover and cook on low 2 1/2-3 hours. Serve warm with ice cream or cold with cool whip. Preheats easily in microwave.

APPLE CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• Preheat oven to 375° F. Chop bagels into bite size pieces.
• Lightly butter a 1 ½ quart pie plate or a baking dish
• Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
• Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
• Transfer to prepared dish with bagel pieces.
• Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
• Pour mixture over apples and bagel pieces.
• Let stand at room temperature 20 minutes, stirring occasionally.
• Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
• Cool for about one hour...pudding will set up.

CINNAMON RAISIN AND CHOCOLATE BREAD PUDDING

Steps:

• To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside. In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes. Place a rack in the middle of the oven and preheat to 325 degrees F. Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes. Remove from the oven and cool completely before serving.

CINNAMON APPLE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 325.
• Combine raisins, dried apples and apple brandy in a microwave safe bowl. Microwave at HIGH for 1 minute; cool. Combine milk, 3/4 cup sugar, lemon rind, melted butter, 1/2 tsp salt, cinnamon, nutmeg, and eggs in a large bowl, stirring well with a whisk. Stir in bread cubes and raisin mixture. let stand at room temperature 15 minutes.
• Pour bread mixture into an 8 inch square baking pan coated with cooking spray. Bake a 325 for 50 minutes or until set. Serve Warm.

CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
• 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
• 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
• 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
• 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
• 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
• 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
• 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.

CINNAMON RAISIN BREAD PUDDING WITH CUSTARD SAUCE

Steps:

• 1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
• 2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.

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.

KIMI'S CINNAMON RAISIN BAGEL BREAD PUDDING

Steps:

• 1. Preheat oven to 350F. In a sauce pan pour milk and let heat till a film appears, add butter and stir until melted. When butter is melted take off the stove top and let cool.
• 2. On a cutting board cut up bagels in medium sized pieces. Sprinkle with cinnamon sugar coating well. Place in large bowl. Set aside.
• 3. I another bowl combine eggs, brown sugar, ground nutmeg, & vanilla. Beat with a whisk for 1 minute.
• 4. In a 9x13 baking dish, lightly spray with Pam. In the bowl with the bread add milk mixture, egg mixture, cranraisns, nuts and mix till all liquid is well distributed and soaked in.
• 5. Pour bread in the 9x13 baking dish. Bake at 350F for 45 minutes. When bread is done, immediatetly pour 3/4 of a can of the frosting and spread all over the bread pudding. Eat warm or cool...either way it is so good!!

INDIVIDUAL SLOW-COOKER CINNAMON-RAISIN BREAD PUDDING

Steps:

• In large bowl, beat eggs, sugar, cinnamon and nutmeg with whisk. Stir in milk, whipping cream, vanilla and melted butter. Add bread cubes and pecans; stir gently just until bread is moistened. Cover; refrigerate 1 hour.
• Spray 2 1/2-quart soufflé dish with cooking spray. Pour bread mixture into dish; cover with foil. Pour 1 cup water into 6-quart round slow cooker; place cooling rack that fits in slow cooker in bottom of slow cooker. Place soufflé dish on rack.
• Cover; cook on High heat setting 3 hours or until sharp knife inserted in center comes out clean. Cool slightly before serving. Serve warm with whipped cream.

CINNAMON-RAISIN BREAD PUDDING WITH APPLES (W/ VEGAN OPTIONS)

Steps:

• Preheat oven to 350.
• In large bowl, beat together milk, vanilla, sugars, and eggs.
• Tear bread into 1 inch pieces and stir into liquid mixture.
• Stir in the apples.
• Pour the batter into an 8x8 baking dish.
• To make a water bath (this is an easy way to ensure even cooking), take a slightly larger pan and pour hot water into it. Place the 8x8 pan into the water bath (water should rise halfway up the pan).
• Bake 45 to 55 minutes until pudding sets (mine was the consistency of thick eggnog), and the top is light brown and a bit crunchy.

CINNAMON-RAISIN BREAD PUDDING WITH HONEY CREAM

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened., Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean., Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream.

EASY CINNAMON RAISIN BREAD PUDDING RECIPE

Steps:

• Spray inside of 4-1/2 to 5 quart crock pot/slow cooker with cooking spray. Place bread in cooker. Mix milk, water, vanilla and eggs. Pour over bread mixture. Stir and push bread cubes into milk mixture to coat. Cover cook on LOW heat setting for 2-1/2 to 3 hours or until set.

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.

CINNAMON RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350. Brush a 2 quart casserole or 6 ramekins with melted butter. Combine raisins and orange juice in a bowl and allow to soak for 15 minutes. Place bread cubes in large bowl. Add melted butter. Toss to coat. Spread buttered bread cubes on a cookie sheet and bake in preheated oven until golden brown. Allow to cool. Evenly distribute cooled bread cubes in the 2 quart casserole 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 refrigerate at least 15 minutes. Place in oven ( if using ramekins place on cookie sheet first) and bake until center is set. Approximately 45 minutes for casserole and 30 minutes for ramekins. Remove from oven and cool 15 minutes before serving.