Cinnamon Raisin Bagel Bread Pudding Recipes

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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

CINNAMON-RAISIN BREAD PUDDING



Cinnamon-Raisin Bread Pudding image

This rich bread pudding recipe goes together in minutes. There's plenty of old-fashioned flavor, so it's sure to become a favorite! -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 servings.

Number Of Ingredients 9

1 cup cubed cinnamon-raisin bread
1 large egg
2/3 cup 2% milk
3 tablespoons brown sugar
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/3 cup raisins

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.

Nutrition Facts : Calories 337 calories, Fat 11g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 260mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 3g fiber), Protein 9g protein.

CINNAMON BAGEL BREAD PUDDING



Cinnamon Bagel Bread Pudding image

My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. -Rebecca Moreland, Bristol, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 6

4 eggs
3-1/2 cups 2% milk
2-1/2 teaspoons vanilla extract
4 cinnamon crunch bagels, cut into 1-inch pieces (about 10 cups)
1/4 cup butter, cubed
1/2 cup packed brown sugar

Steps:

  • In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.

Nutrition Facts :

HOMEMADE CINNAMON RAISIN BAGELS



Homemade Cinnamon Raisin Bagels image

Learn how to make homemade cinnamon raisin bagels with this simple recipe tutorial. Don't skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

Provided by Sally

Categories     Bread

Time 3h

Number Of Ingredients 13

1 and 1/2 cups (360ml) warm water
2 and 3/4 teaspoons Red Star® Quick-rise™ yeast*
4 cups (520g) bread flour (spoon & leveled), plus more for work surface and hands*
1 Tablespoon (13g) packed light or dark brown sugar (or barley malt syrup)*
2 teaspoons salt
1 teaspoon pure vanilla extract
3/4 cup (112g) raisins*
3 Tablespoons (38g) granulated sugar
1 teaspoon ground cinnamon
coating the bowl: nonstick spray or 1 Tablespoon olive oil
2 quarts water
1/4 cup (85g) honey (or barley malt syrup)*
1 egg white beaten with 1 Tablespoon water

Steps:

  • Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
  • Add the flour, brown sugar, salt, and vanilla extract. Beat on low speed for 2 minutes, then beat in the raisins until combined. The dough is very stiff and will look somewhat dry.
  • Mix the sugar and cinnamon together and sprinkle onto a clean surface. Place the dough on top. Knead the dough for 4 minutes, picking up all that cinnamon sugar. Work as much of the cinnamon sugar mixture as you can into the dough. The dough may become a little wet from the added sugar- that's ok.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
  • Line two large baking sheets with parchment paper or silicone baking mats.
  • When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
  • Preheat oven to 425°F (218°C).
  • Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
  • Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
  • Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

CINNAMON RAISIN BAGEL BREAD PUDDING



Cinnamon Raisin Bagel Bread Pudding image

I had left over cinnamon raisin bagels and thought this would be good for bread pudding.

Provided by Sandy Miller

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 17

16 oz cinnamon raisen bagels
1/2 stick unsalted butter, 4 ozs
1 c brown sugar
3 large granny smith apples, peeled and sliced
6 large eggs
4 c half and half
1/2 c white sugar
2 Tbsp vanilla extract
1/2 tsp salt
BUTTERED CARMEL SAUCE
1 stick unsalted butter, softened
1/2 c white sugar
1/2 c brown sugar
1/2 c heavy cream
1/2 c whole milk
1/4 tsp salt
1 Tbsp vanilla extract

Steps:

  • 1. Grease a 9x13" pan with nonstick spray. Tear the bagels into small chunks and place in the bottom of the pan.
  • 2. Melt the butter in a large skillet over medium heat, and add the brown sugar. Stir until the butter and brown sugar are bubbling and continue to stir and cook for 2 more minutes. Add the apples and continue to sir until the apples are well coated with the caramel mixture. Cook for 2 more minutes.
  • 3. Spoon the apple mixture on top of the bagel pieces. Make sure you get all the juices.
  • 4. In a bowl mix the eggs, half and half, sugar, vanilla and salt until the sugar is dissolved. Pour over the bagel mixture.
  • 5. Cover the pan loosely with plastic wrap and place another pan on top to submerge the bagels in the liquid. Let it sit at room temperature for 30 minutes.
  • 6. Preheat the oven to 350 degrees F. Make sure you have a rack in the middle of the oven and another rack on the bottom of the oven. Place a rimmed backing sheet lined with foil on the bottom rack to catch any juices.
  • 7. Remove the plastic wrap and cover the bread pudding with foil and bake for 45 minutes. Remove anillathe foil and continue baking for 15 more minutes. Let it cool before serving. Drizzle with the warm vanilla butter sauce.
  • 8. To make the sauce, add the butter and both sugars, heavy cream, milk and salt to a sauce pan. Bring to a boil over medium high heat, then reduce the heat to medium low and simmer for 4-5 minutes Allow it to cool before serving.

APPLE CINNAMON RAISIN BAGEL BREAD PUDDING



Apple Cinnamon Raisin Bagel Bread Pudding image

Makes a great breakfast.

Provided by SK H @Soos

Categories     Breakfast

Number Of Ingredients 9

3 large cinnamon raisin bagels
2 - apples, granny smith
2 tablespoon(s) sugar
2 1/2 cup(s) half and half
4 - eggs
1/3 cup(s) sugar
1 tablespoon(s) butter
1 teaspoon(s) vanilla extract
1 teaspoon(s) cinnamon

Steps:

  • Preheat oven to 375° F. Chop bagels into bite size pieces.
  • Lightly butter a 1 ½ quart pie plate or a baking dish
  • Peel and slice apples thin. Toss apple wedges in a bowl with 2 tablespoons of the sugar and cinnamon.
  • Melt butter in a non-stick skillet over moderate heat and cook apples, turning occasionally, until golden on both sides, about 5 minutes.
  • Transfer to prepared dish with bagel pieces.
  • Whisk together half and half, eggs, 1/3 cup sugar and vanilla in a large bowl until combined well.
  • Pour mixture over apples and bagel pieces.
  • Let stand at room temperature 20 minutes, stirring occasionally.
  • Bake in middle of oven until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.
  • Cool for about one hour...pudding will set up.

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