Panera Bread Pudding With Apples Pecans And Raisins Recipe 455

Steps:

• Preheat oven to 400 degrees.
• Melt the butter in a medium saucepan over medium heat.
• Add the bread and cook for 2 to 3 minutes, or until well coated.
• Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
• Cook an additional 2 to 3 minutes until a sauce begins to form.
• In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
• Bake 30 to 40 minutes, or until bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Steps:

• Pour butter into a 13x9-in. baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for 15 minutes or until bread is softened. , Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm bread pudding.

Steps:

• 1. Preheat oven to 400 degrees. 2. Melt the butter in a medium saucepan over medium heat. 3. Add the bread and cook for 2 to 3 minutes, or until well coated. 4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract. 5. Cook an additional 2 to 3 minutes until a sauce begins to form. 6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly. 7. Bake 30 to 40 minutes, or until bubbly.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

Steps:

• Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
• Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
• Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
• Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
• Add nutmeg (and/or cinnamon) and vanilla and mix again.
• Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
• Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
• Serve with a dollop of whipped cream or pour half and half over each portion.

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.

Steps:

• Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
• Spoon pudding into bowls. Top with vanilla ice cream and serve.

Steps:

• For Bread Pudding: Place bread cubes in a greased 1 quart baking dish.
• In a saucepan, heat next four ingredients (milk, sugar, butter and salt) over low heat until butter melts.
• In a bowl, beat eggs.
• Whisk in warm milk mixture.
• Stir in vanilla.
• Pour over bread.
• Place baking dish in a shallow pan of hot water.
• Bake, uncovered, at 350F for 40-45 minutes or until a knife inserted 1' from edge comes out clean.
• For Lemon Sauce: Combine sugar, cornstarch and salt in a saucepan, stir in water and lemon peel.
• Bring to a boil.
• Cook and stir for 2 minutes.
• Remove from heat.
• Stir in butter, lemon juice and food coloring.
• Serve warm or cold with the pudding.
• Refrigerate leftovers.