Cinnamon-Raisin Bread Pudding

Cinnamon-Raisin Bread Pudding
Photo by Oxmoor House

Ingredients

  • 1 cup milk
  • 2 tablespoons butter or margarine, melted
  • 1 cup whipping cream
  • Whipped cream (optional)
  • 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
  • 3 large eggs, beaten
  • 1 cup whipping cream
  • + 15 more ingredients
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 (1-pound) cinnamon-raisin bread loaf, cut into 1-inch cubes
    • 3 large eggs, beaten
    • 2 tablespoons butter or margarine, melted
    • ½ cup chopped pecans, toasted
    • Whipped cream (optional)
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ½ cup sugar
    • 1 cup milk
    • ½ cup chopped pecans, toasted

Whisk together first 4 ingredients in a large bowl; stir in milk, cream, vanilla, and butter. Add bread cubes and pecans, stirring gently just until bread is moistened. Cover and chill 1 hour. Pour bread mixture into a lightly greased 2 1/2-quart soufflé dish; cover with aluminum foil. Pour 1 cup...

View full recipe at My Recipes

Comments

Variations on Cinnamon-Raisin Bread Pudding

  • Cinnamon-Raisin Bread Pudding
    • 10 to 12 white bread slices, torn into pieces
    • 4 cups milk
    • 1/2 teaspoon ground cinnamon
    • 3 cups NILLA Wafer crumbs (about 55 wafers)
    • 5 large eggs
    • +1 other ingredients
  • Cinnamon-Raisin Bread Pudding
    • 1 T Butter for greasing pan
    • 1 (1-pound) loaf artisan white bread, cubed
    • 2 t ground cinnamon
    • 1 1/2 c raisins
    • 4 c whole milk
    • +4 other ingredients


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