This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cinnamon Raisin Bread Pudding
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- #36844
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
4 large eggs, lightly beaten
1 1/2 cup milk
2/3 cup maple syrup
1/2 cup whipping cream
1/3 cup firmly packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins
1 1/2 loaves (1 pound size) day-old cinnamon-raisin bread
powdered sugar
cinnamon sticks, to garnish
additional maple syrup
directions
Combine first 7 ingredients in a large bowl, then stir in raisins. Cut bread into 1" chunks. Add to egg mixture in bowl. Stir gently. Cover and chill overnight.
Pour soaked bread mixture into a lightly greased 9" springform pan. Place springform pan on a jellyroll pan. Bake, uncovered, at 350 degrees F for 50 to 55 minutes or until a knife inserted in center comes out clean.
Let cool in pan 10 minutes. Carefully remove sides of springform pan. Sprinkle bread pudding with powdered sugar. Garnish, if desired.
Cut into wedges and serve warm with additional maple syrup.
NOTE: You can bake this in a 9" square pan or a 11" x 7" x 1 1/2" baking dish if you don't have a springform pan. Servings will be squares instead of wedges.
added by
Shan2441
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 24, 2015
Very good recipe! Served it at a brunch and there wasn't a crumb left.
November 27, 2010
This is the type of bread pudding that I grew up with in Omaha, NE. Mouthwatering! I made only a few additions to the original recipe which I am happy to share for your trial. I added one golden delicious apple, cored and diced in small chuncks, doubled the raison amount and added One Barrel Rum from Belize - 1/3 cup. Served warm with fresh heavy cream at the base, which makes everyone's mouth water on taking their first bite! Thanks for an incredible recipe and trip down memory lane!