CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
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
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 SWIRL RAISIN BREAD PUDDING
This is great if you like the ingredients! I copied this from somewhere and had it on a recipe card. NOT a diet recipe!
Provided by Oolala
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 317.7, Fat 6.8, SaturatedFat 3.3, Cholesterol 66.8, Sodium 211.8, Carbohydrate 57.2, Fiber 1.6, Sugar 35.8, Protein 7.2
CINNAMON SWIRL RAISIN BREAD
Create two classic loaves of delicious homemade bread. Sugar, cinnamon and raisins are rolled in the dough to create the signature swirl.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 13
Steps:
- In large bowl, mix 3 cups of the flour, 1/2 cup sugar, the salt and yeast. In 1-quart saucepan, heat water and oil until very warm (120°F to 130°F); stir into flour mixture. Stir in eggs; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead 8 to 10 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. (If desired, at this point, dough can be refrigerated up to 4 days.) Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
- Grease 2 (9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Knead 1/2 cup of the raisins into each half. Roll each half into 18x9-inch rectangle. Brush 1 tablespoon oil over rectangles.
- In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with half of sugar-cinnamon mixture. Beginning at 9-inch side, roll up each rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans. Brush oil over loaves. Cover; let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to lowest position; heat oven to 375°F. Bake 30 to 35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush butter over loaves; cool.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 9 g, TransFat 0 g
CINNAMON APPLE RAISIN BREAD PUDDING
This was in the most recent issue of Cooking Light Magazine. I haven't tried it yet, but plan to very soon as it sounds wonderfully delicious.
Provided by smiles4u
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 173.2, Fat 4.9, SaturatedFat 2.4, Cholesterol 94.5, Sodium 192.1, Carbohydrate 27.9, Fiber 0.8, Sugar 26.2, Protein 5.6
CINNAMON RAISIN SWIRL BREAD
Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.
Provided by Joey Byrtus
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 20m
Yield 20
Number Of Ingredients 12
Steps:
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.3 g, Cholesterol 4.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 130.4 mg, Sugar 3.3 g
RAISIN CINNAMON BREAD PUDDING - CROCK POT
This recipe was featured in an email today from the www.recipe4living.com website. "This crock pot recipe can be adapted with other flavor extract and another fruit like bananas."
Provided by senseicheryl
Categories Dessert
Time 2h10m
Yield 1 large crockpot full
Number Of Ingredients 5
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.
CINNAMON-SWIRL RAISIN BREAD
Raisins give a delightful sweetness to this tender yeast bread, and cinnamon swirls beautifully through the slices. It makes terrific toast, too. -Ruth Crawford, Tucson, Arizona
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16x8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under., Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 192mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN SWIRL BREAD
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
- When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams
CINNAMON RAISIN BREAD PUDDING
I found this recipe on Yahoo Groups, originally comes from Equal®. the 2/3 cup Equal® Spoonful called for is the same as 16 packets Equal® sweetener
Provided by Voyager 1977
Categories Dessert
Time 40m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 115.1, Fat 8.6, SaturatedFat 1.7, Cholesterol 36.9, Sodium 258, Carbohydrate 4.5, Fiber 0.2, Sugar 4.3, Protein 5.1
More about "cinnamon swirl raisin bread pudding recipes"
CINNAMON SWIRL RAISIN BREAD PUDDING - SUN-MAID
From sunmaid.com
Estimated Reading Time 30 secs
GLUTEN-FREE CINNAMON SWIRL RAISIN BREAD - NATIONAL NUTRITION …
From nationalnutrition.ca
QUICK BREAD CINNAMON - RECIPES | COOKS.COM
From cooks.com
CINNAMON SUGAR SWIRL RAISIN BREAD - FLOUR ME WITH LOVE
From flourmewithlove.com
HOW TO MAKE CINNAMON-RAISIN SWIRL BREAD | HUFFPOST LIFE
From huffpost.com
CINNAMON RAISIN BREAD PUDDING - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CINNAMON SWIRL RAISIN BREAD | A FOOD LOVER'S LIFE
From afoodloverslife.com
CINNAMON SWIRL RAISIN BEAD - RECIPE - DO YOU BAKE?
From dybrecipes.com
THE MOST COMFORTING CINNAMON SWIRL RAISIN BREAD - THAT RECIPE
From thatrecipe.com
RAISIN CINNAMON BREAD PUDDING RECIPE - RECIPES.NET
From recipes.net
SUNMAID CINNAMON SWIRL RAISIN BREAD - FOOD NEWS
From foodnewsnews.com
CINNAMON SWIRL RAISIN BREAD | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
CINNAMON SWIRL RAISIN BREAD | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
THE BEST CINNAMON RAISIN SWIRL BREAD - FOODOLOGY GEEK
From foodologygeek.com
CINNAMON SWIRL BREAD PUDDING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CINNAMON SWIRL RAISIN BREAD PUDDING - THERESCIPES.INFO
From therecipes.info
CINNAMON SWIRL BREAD PIONEER WOMAN : EPISODE +18 RECIPE VIDEOS
From tpwrecipes.com
CINNAMON SWIRL RAISIN BREAD RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
CINNAMON SWIRL RAISIN BREAD PUDDING RECIPE - FOOD.COM
From pinterest.ca
CINNAMON-RAISIN SWIRL BREAD RECIPE - CHATELAINE.COM
From chatelaine.com
CINNAMON RAISIN SWIRL BREAD PUDDING | THOMAS' BREADS
From thomasbreads.com
CINNAMON-RAISIN SWIRL BREAD – NIGHT OWLS BAKING CO.
From nightowlsbaking.com
CINNAMON SWIRL RAISIN BREAD PUDDING RECIPE - FOOD.COM
From pinterest.ca
CINNAMON RAISIN SWIRL BREAD (VEGAN) - EATMUNCHLOVE
From eatmunchlove.com
SWIRLED CINNAMON RAISIN BREAD - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
CINNAMON SWIRL RAISIN BREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
CINNAMON SWIRL BREAD PUDDING WITH MAPLE BUTTER RUM RAISIN SAUCE
From ihearteating.com
SUN-MAID CINNAMON SWIRL RAISIN BREAD
From sunmaid.com
CINNAMON SWIRL RAISIN BREAD PUDDING : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RAISIN CINNAMON SWIRL BREAD - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CINNAMON-RAISIN SWIRL BREAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PEPPERIDGE FARM BREAD PUDDING RECIPE - THERESCIPES.INFO
From therecipes.info
CINNAMON SWIRL RAISIN BREAD - RECIPE | COOKS.COM
From cooks.com
BREAD PUDDING MADE CINNAMON RAISIN BREAD RECIPES
From stevehacks.com
CINNAMON-RAISIN BREAD PUDDING - BELLY FULL
From bellyfull.net
CINNAMON RAISIN BREAD - WILL COOK FOR SMILES
From willcookforsmiles.com
#time-to-make #course #main-ingredient #preparation #occasion #healthy #desserts #eggs-dairy #oven #easy #dinner-party #kid-friendly #kosher #puddings-and-mousses #eggs #dietary #low-sodium #low-in-something #equipment #4-hours-or-less
You'll also love