Grandmas Favorite Raisin Bread Pudding Recipes

RAISIN BREAD PUDDING

Steps:

• Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

GRANDMA'S BREAD PUDDING

Steps:

• Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
• In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
• Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
• Remove from the oven and allow to cool slightly before serving.

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

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.

GRANDMA'S BREAD PUDDING

Steps:

• 1. Chop the raisin bread and put in a large bowl. If the bread is not stale, then chop it and put it in an even layer on a baking sheet. Preheat the oven to 250. Bake the bread for 10-15 minutes. Let cool before using.
• 2. In a large bowl, whisk together everything EXCEPT bread and raisins.
• 3. Now add bread and raisins and toss until thoroughly blended.
• 4. Pour in a greased lasagna pan (a little bigger than a 9x13).
• 5. Bake in preheated 350 degrees oven UNCOVERED for 45 minutes.
• 6. Let stand 5 minutes before cutting.
• 7. To prepare the caramel sauce, in saucepan combine sugar, water, and lemon juice.
• 8. Bring to a boil.
• 9. Turn down to medium heat and cook until mixture turns an amber color.
• 10. Add butter and stir until melted.
• 11. Slowly add cream. Stir.
• 12. Drizzle sauce on as it's dished out, not on the whole pudding. If you want you can add a scoop of vanilla ice cream on the bread pudding and then drizzle it all in caramel sauce. You can also add 1 cup of finely chopped walnuts or pecans.

GRANDMA'S FAVORITE RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350.
• Combine all ingredients except bread in a large bowl.
• Stir to mix well.
• Stir in bread.
• Spoon into ungreased casserole dish and bake 30 minutes or until pudding is set and knife come out clean.