Raisin Custard Bread Pudding Recipes

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
• Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Steps:

• 1. First take 10-12 slices of Raisin Bread and cut into cubes put into a 11/2 qt. Pyrex baking dish.
• 2. Wisk eggs - sugar - vanilla & nutmeg in a large bowl in another bowl heat the milk in the microwave for 1 minute pour over Raisin bread cubes and soak until all the bread is wet.
• 3. put the Pyrex dish into a larger baking dish and add hot water to that one about an inch of water then bake at 350 degrees for 1 hour or until when tested it comes out clean. cool and serve with whip cream or (cool whip)

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:

• 1. PUDDING: Combine sugar, eggs, milk, and extracts in a large bowl. Add cubed bread and mix to soak. Spray a 9x13 pan with cooking spray or light oil and turn mixture out into it. Bake at 350 for 50 minutes
• 2. CUSTARD: Combine yolks, sugar, and cornstarch in a double boiler or a bowl over a small pan of water. Make sure the bowl is larger than the pan so no water gets into the mixture. If it does, it's ruined and you must start over. Gradually add milk while whisking until smooth. Cook over boiling water while whisking constantly. When the mixture thickens you'll know it's ready when it coats the back of a metal spoon. Remove from heat, stir in vanilla extract. Serve warm or chilled over the bread pudding.

Steps:

• 1. Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
• 2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
• 3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
• 4. Pour into casserole dish and sprinkle top with nutmeg.
• 5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
• 6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
• Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish.
• Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Steps:

• Pre-heat oven (fan-forced) to 160 degrees Celsius.
• In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream.
• Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish.
• Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well.
• Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up.
• Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
• In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
• Stir in the bread cubes and pour into pie dish.
• Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.