Dremas Cinnamon Bread Pudding Recipes

CINNAMON-RAISIN BREAD PUDDING

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.

CINNAMON ROLL BREAD PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray; place rolls on top, 2 inches apart. Reserve icing.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack. Let stand, uncovered, until stale, 8 hours to overnight.
• Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart baking dish with cooking spray.
• Cut stale cinnamon rolls into 1/2-inch cubes. Whisk heavy cream, brown sugar, 2/3 cup milk, egg yolks, vanilla extract, 3/4 teaspoon cinnamon, and salt in a large bowl. Toss in cinnamon roll cubes until evenly coated. Let stand, tossing occasionally, until cubes being to absorb cream mixture, about 30 minutes.
• Pour mixture into the prepared baking dish. Cover with aluminum foil.
• Bake in the preheated oven until almost set, about 45 minutes.
• Mix 2 tablespoons white sugar and 1/4 teaspoon cinnamon together in a small bowl. Rub in 1/4 cup butter with your fingers until topping is in pea-sized crumbs.
• Uncover baking dish and sprinkle topping on top. Continue baking, uncovered, until custard is set, 20 to 25 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Bake until bread pudding forms a golden crust, about 2 minutes more.
• Warm reserved icing in a small microwave-safe bowl, about 15 seconds. Drizzle hot icing carefully over bread pudding. Cool on a wire rack, about 30 minutes.
• Melt 2 tablespoons butter in a saucepan over medium heat. Mix 1/2 cup sugar and cornstarch together; stir into the melted butter. Pour in milk and bourbon, stirring frequently until mixture begins to boil. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat.
• Spoon cooled bread pudding onto serving plates. Drizzle warm sauce on top.

CINNAMON RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.

CINNAMON BUN BREAD PUDDING

Steps:

• Preheat the oven to 325°F Spray an 8-inch square pan with nonstick spray.
• To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.
• To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.
• Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.
• Change it up : Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you'd like.

CINNAMON BREAD PUDDING

Steps:

• Cut bread in half diagonally. Arrange half of the slices in a single layer, overlapping if necessary, in an ungreased shallow 2-qt. microwave-safe dish. Drizzle with half of the chocolate; top with remaining bread. , In a 1-qt. microwave-safe bowl, combine the cream and milk; microwave, uncovered, on high for 2-4 minutes or until hot but not boiling. , In a small bowl, beat eggs; add sugar. Add a small amount of cream mixture; mix well. Return all to the larger bowl; stir in vanilla. Pour over bread; drizzle with the remaining chocolate. , Cover and microwave at 50% power for 9-11 minutes or until a knife inserted in the center comes out clean, rotating a half-turn one (mixture will be puff up during cooking). Uncover and let stand for 5 minutes. Serve warm or cold. Refrigerate leftovers.

CINNAMON APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Heat 3 T butter in a nonstick frying pan& saute chopped apples& lemon juice on medium low heat.
• Add brown sugar& cinnamon& continue cooking til the juice drains from the apples& thickens.
• Set aside.
• Place bread cubes in a 9 by 9" pan, lightly greased with butter.
• Sprinkle raisins over the bread.
• In a large bowl, beat eggs& add white sugar, vanilla, milk,& sauted apple mixture.
• Mix well& pour over the bread cubes.
• Bake 1 hour or till knife comes out clean.

CINNAMON ROLL BREAD PUDDING

Steps:

• Heat the oven to 350 degrees F and arrange a rack in middle.
• Whisk together milk, cream, eggs, 1/2 cup sugar, liqueur, vanilla, and salt in a medium bowl until egg is broken up and mixture is smooth. Evenly distribute bread and walnuts in a 2 quart baking dish, pour custard mixture over bread, and allow to soak for at least 15 minutes.
• Meanwhile, bring about 8 cups water to a simmer over medium-high heat.
• Evenly distribute remaining 1 tablespoon sugar over bread pudding. Set the filled baking dish into a larger roasting pan and add enough of the hot water to reach halfway up the sides of the baking dish. Bake until custard is set and top is lightly browned, about 50 to 60 minutes. Remove from water bath and let sit 5 to 10 minutes before serving. Serve warm, at room temperature.

DREMA'S CINNAMON BREAD PUDDING

Steps:

• 1. Preheat oven to 350 degrees F. Spray non-stick coating over 2-quart shallow baking dish. Wipe out excess with paper towel. Place bread cubes in baking dish, sprinkle raisins over bread. Set aside.
• 2. In a medium sized mixing bowl beat eggs till frothy. Add sugar, mix well. Add milk gradually stirring. Add vanilla extract last. Stir again. Pour this mixture evenly over bread cubes.
• 3. Bake 40 minutes or until knife inserted near center comes out clean. Serve warm with chilled whipped topping or pure cream. Enjoy!