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
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.
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
SIMPLE BREAD PUDDING
This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by Mark Bittman
Categories easy, editors' pick, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams
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