Caramel Raisin Bread Pudding Recipes

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CARAMEL BREAD PUDDING



Caramel Bread Pudding image

Tammie Peebles writes from Naples, Florida, "My mom gave me the recipe for this easy-to-make pudding. It's a great way to use up day-old bread."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

6 slices day-old bread, cut into 1/2-inch cubes
1 cup hot water
1 cup packed brown sugar
4 large eggs, lightly beaten
2 cups warm whole milk
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

  • Place bread in a greased 2-qt. baking dish. Combine water and brown sugar; pour over bread. Combine remaining ingredients; pour over bread. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

Nutrition Facts : Calories 277 calories, Fat 5g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

CARAMEL PUDDING CAKE



Caramel Pudding Cake image

This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup raisins
1 cup packed brown sugar
2 cups cold water

Steps:

  • Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

OLD FASHION BREAD PUDDING WITH CARAMEL SAUCE



Old Fashion Bread Pudding With Caramel Sauce image

Make and share this Old Fashion Bread Pudding With Caramel Sauce recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 15

7 cups white bread or 7 cups egg bread, cut into 1 1/2 inch cubes
1/2 cup golden raisin
1/2 cup melted butter
4 large eggs
1 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon grated nutmeg
2 teaspoons vanilla extract
2 cups half and half milk
2 cups whole milk
1/2 cup butter
1 cup light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup evaporated milk

Steps:

  • Place the bread cubes in a 9 x 13 buttered glass pan.
  • Sprinkle the raisins over the bread.
  • Drizzle on the melted butter, do not mix into the bread cubes and raisins.
  • Set this aside.
  • In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
  • DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
  • Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
  • Sprinkle the top with a grating of more nutmeg.
  • Preheat the oven to 350 degrees F.
  • Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
  • Bake until pudding is puffy all over and golden.
  • Remove to rack to cool.
  • Sauce-- In a saucepot over med.
  • heat, melt the butter, and brown sugar.
  • Bring to a boil, and remove from the heat.
  • Whisk in the salt, vanilla, and milk.
  • The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.

Nutrition Facts : Calories 424.1, Fat 21.1, SaturatedFat 12.5, Cholesterol 107, Sodium 337.7, Carbohydrate 53.4, Fiber 0.8, Sugar 39.4, Protein 6.6

BREAD PUDDING WITH RAISINS



Bread Pudding with Raisins image

Great bread pudding for a weekend breakfast with a large family.

Provided by James Noble

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 10

Number Of Ingredients 8

6 cups day-old bread cubes, crust removed
1 cup raisins, or to taste
4 cups milk
8 eggs
⅔ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 43.6 g, Cholesterol 138.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 391.1 mg, Sugar 28 g

BREAD PUDDING WITH CARAMEL SAUCE



Bread Pudding With Caramel Sauce image

Bread pudding with its own caramel sauce. The only thing else needed is maybe some ice cream. So good!

Provided by starmaster25

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h

Yield 8

Number Of Ingredients 13

8 eggs
2 cups milk
2 cups heavy whipping cream
1 ½ cups white sugar
¼ cup rum
2 teaspoons vanilla extract
¼ teaspoon salt
1 loaf Italian bread, cut into 1-inch cubes
1 cup white sugar
½ cup water
½ teaspoon vinegar
¼ cup water
¼ cup butter

Steps:

  • Beat eggs in a large bowl with an electric mixer on medium speed until foamy, 2 to 3 minutes. Beat in milk, cream, 1 1/2 cup sugar, rum, vanilla extract, and salt until mixture is thoroughly combined. Gently stir bread cubes into the egg mixture to coat. Let bread soak until the egg mixture has been absorbed, about 1 hour; stir occasionally.
  • Dissolve 1 cup sugar with 1/2 cup water and vinegar in a heavy saucepan. Place over high heat and cook without stirring until the sugar mixture is dark amber in color, about 10 minutes. Remove from heat and let cool until it stops bubbling. Gradually stir 1/4 cup water into the syrup, about 1 tablespoon at a time, stirring until water is incorporated.
  • Pour warm sauce into a 9x9-inch baking pan and swirl the pan so the caramel sauce coats the bottom and sides of the pan. Let caramel sauce set, about 15 minutes. Coat inside of baking dish and caramel layer with butter. Transfer soaked bread cubes and any remaining liquid into the baking dish over caramel sauce and gently press bread cubes together. Cover pan with parchment paper.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place baking pan into a large roasting pan and pour enough boiling water into the roasting pan to reach halfway up the sides of the baking pan.
  • Bake in the preheated oven until a knife inserted into the middle of the pudding comes out clean, about 1 hour and 15 minutes. Let stand for 5 to 10 minutes. Run a knife around the outside of the pan and invert pudding and caramel sauce onto a serving platter.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 109.5 g, Cholesterol 287.6 mg, Fat 36.9 g, Fiber 2.3 g, Protein 17 g, SaturatedFat 20.4 g, Sodium 722.5 mg, Sugar 66.6 g

SALTED CARAMEL BREAD PUDDING



Salted Caramel Bread Pudding image

Provided by Food Network

Categories     dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1 quart heavy cream
8 ounces (2 sticks) unsalted butter, plus more for greasing the cake pan
1 pound brown sugar
1 teaspoon vanilla extract
1 loaf white bread, preferably day-old
1 teaspoon kosher salt
Whipped cream or ice cream, for serving

Steps:

  • Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn¿t boil over; if it does, reduce or remove from the heat.
  • Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside.
  • Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan.
  • Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream.

CARAMEL RAISIN BREAD PUDDING



Caramel Raisin Bread Pudding image

This is an easy way to use up ingredients in the house; eggs, dinner rolls, bread. Its a winter comfort food with all the sweet appeal of Granny's bread pudding.

Provided by kitchenkapper

Categories     Dessert

Time 50m

Yield 15 serving(s)

Number Of Ingredients 10

12 day-old dinner rolls or 3/4 loaf stale bread
5 eggs
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 cup white sugar
1 teaspoon vanilla
2 1/2 cups milk
1 cup raisins
1/2 cup nuts (optional)
1 (12 ounce) container caramel topping

Steps:

  • slice rolls or bread into 1/2 cubes.
  • add the slightly beaten eggs.
  • add nutmeg,cinnamon,vanilla and sugar.
  • add milk to this and stir all ingredients.
  • stir in raisins.
  • spray a 9" x 13" cake pan with cooking spray.
  • fill the pan with all ingredients.
  • top with nuts and additional sprinkles of cinnamon and sugar.
  • *make sure all bread or rolls are covered with wet mixture.
  • you can slowly add a little more milk if needed to saturate all of the bread.
  • Place in pre-heated 350 degree oven for about 40 minute Bake and remove when the top of the pudding is nicely browned.
  • Serve warm or cooled, topped with a dab of carmel topping drizzled on top.

Nutrition Facts : Calories 252, Fat 4.5, SaturatedFat 1.8, Cholesterol 68.7, Sodium 231.2, Carbohydrate 48.7, Fiber 1.2, Sugar 20.3, Protein 6.3

CRANBERRY AND RAISIN BREAD PUDDING WITH CARAMEL SAUCE



Cranberry and Raisin Bread Pudding With Caramel Sauce image

This is my own version of the beloved old fashion bread pudding desert. So simple to make, and we love it!! My husband loves raisin bread, but never seems to finish the loaf. So this is my secret to my bread pudding. Since I grew up with the "waste not, want not" lesson in life. I always find something to do with our leftovers....lol

Provided by llk2day

Categories     Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 14

8 slices raisin bread, cubed
5 slices white bread, cubed
2 (12 ounce) cans evaporated milk
4 large eggs, slightly beaten
4 tablespoons butter, melted
1/2 cup dried cranberries
1/2 cup golden raisin
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla
1/2 cup walnuts, chopped (optional)
1 tablespoon caramel sauce (smuckers icecream topping)
1 tablespoon non-dairy vanilla coffee creamer

Steps:

  • Place the cranberrys, raisins and nuts in a small bowl with just enough boiling water to cover.
  • Let stand a few minutes until they are plumped out and then drain.
  • In a large bowl blend the bread, cranberrys, raisins and nuts.
  • In a medium bowl mix the remaining ingredients together and pour it over the bread mixture and blend.
  • Pour the mixture into a lightly oiled 8x12 baking dish and allow to stand for 10 minutes before placing in oven.
  • Bake in a hot 350 degrees oven for 40-45 minutes.
  • COOL before cutting into serving size portions.
  • THE CARMAMEL SAUCE.
  • It is so simple - You make the choice in how much you want to make up at a time.
  • Place ingredients in a microwave safe dish and just slightly warm up until the caramel is slightly melted.
  • Blend well and pour over the bread pudding servings.

Nutrition Facts : Calories 219.2, Fat 8.3, SaturatedFat 4.5, Cholesterol 67.1, Sodium 177.2, Carbohydrate 30.4, Fiber 1.2, Sugar 14.1, Protein 6.3

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