Cinnamon Raisin Banana Bread Pudding Recipes

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.

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.

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm 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.

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.

Steps:

• Combine milk, Equal®, melted butter, egg and egg whites, cinnamon and salt in large bowl.
• Stir in bread cubes.
• Spoon mixture into ungreased 1 1/2 quart rectangular casserole.
• Bake in preheated 350F oven 30 to 35 minutes or until pudding is set and sharp knife inserted near center comes out clean.

Steps:

• 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 at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

Steps:

• In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
• In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
• Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
• Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.

Steps:

• Heat oven to 350.
• Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
• Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
• Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.

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.