APPLE-RAISIN BREAD PUDDING
"Our six children love this for breakfast on a chilly morning, but try it for your next party. It makes the kitchen smell warm and cozy." Janelle Fahnestock, Lititz, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings (1-1/4 cups sauce).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 138mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 3g fiber), Protein 9g protein.
BREAD PUDDING WITH APPLES, PECANS AND RAISINS
Got this recipe from the Panera Bread web site. I love bread pudding and always looking for great recipes. I haven't made it yet but wanted to store it here.
Provided by Kagemi
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489.5, Fat 21.1, SaturatedFat 8.2, Cholesterol 30.5, Sodium 15.6, Carbohydrate 78.6, Fiber 10.5, Sugar 60.2, Protein 2.6
GRAMMA'S APPLE BREAD PUDDING
This bread pudding is the ultimate in comfort food from Gramma's kitchen. It is great for using up bread and apples. Enjoy!
Provided by MESHEL
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 58.8 g, Cholesterol 52 mg, Fat 20 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 372 mg, Sugar 46.7 g
PLAIN AND PERFECT BREAD PUDDING
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
- Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
- Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.
PANERA BREAD PUDDING
From a Panera restaurant recipe card. It says "this all-time favorite is a great way to use leftover sourdough, French, Honey Wheat, or Cinnamon Raisin bread. Everyone loves it for dessert, but you might also enjoy serving bread pudding for brunch! I have made this and used craisins. You can use any dried chopped fruit. It's great.
Provided by Oolala
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.6, Fat 14.1, SaturatedFat 7.2, Cholesterol 206.3, Sodium 316.1, Carbohydrate 48.4, Fiber 1.2, Sugar 27.7, Protein 12.2
PANERA BREAD PUDDING WITH APPLES, PECANS AND RAISINS RECIPE - (4.5/5)
Provided by mitzzy
Number Of Ingredients 10
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.
PIONEER BREAD PUDDING
While traveling in Door County, Wisconsin, we stopped for lunch at a delightful cafe. The restaurant is famous for this bread pudding with lemon sauce.-Solbjorg Antonsen Daubner, Door Country, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4-6 servings.
Number Of Ingredients 16
Steps:
- Place bread cubes in a greased 1-qt. baking dish. In a saucepan, heat milk, sugar, butter and salt over low heat just 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 350° for 40-45 minutes or until a knife inserted 1 in from the edge comes out clean. For the lemon sauce, combine sugar, cornstarch and salt in a saucepan. stir in water and lemon zest; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; stir in butter, lemon juice and food coloring. Serve warm or cold with the pudding. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 14g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 269mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.
PANERA CINNAMON RAISIN BREAD PUDDING
Make and share this Panera Cinnamon Raisin Bread Pudding recipe from Food.com.
Provided by Burgundy Damsel
Categories Dessert
Time 1h30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 483, Fat 19.2, SaturatedFat 10, Cholesterol 198.6, Sodium 417.5, Carbohydrate 66.4, Fiber 3, Sugar 32.5, Protein 13.6
PIONEER BREAD PUDDING
This recipe came from a now defunct restaurant in Sister Bay, Wisconsin -- located in Door County - Wisconsin's "Cape Cod." My family repeated made this recipe in the 80's -- and I lost my copy until I recently came across it while cleaning my filecabinet. I'll be making it again soon!
Provided by Zeesamom
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 444.2, Fat 21.9, SaturatedFat 12.8, Cholesterol 161, Sodium 395.2, Carbohydrate 54.6, Fiber 0.5, Sugar 38.6, Protein 8.7
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