Raisin Casserole Bread Recipes

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CLASSIC RAISIN BREAD



Classic Raisin Bread image

Classic raisin yeast bread. Makes 1 loaf.

Provided by Jennifer

Categories     Bread

Time 2h40m

Number Of Ingredients 10

1 cup milk (scalded *see instructions)
1 cup raisins (plumped *see instructions)
3 cups all purpose flour (unbleached recommended)
2 1/4 teaspoons active dry or regular instant yeast (not quick or rapid rise)
1 1/2 Tablespoons white granulated sugar
1 teaspoon fine table salt
1 1/2 Tablespoons butter (melted and cooled, salted or unsalted)
1 large egg
2 Tablespoons white granulated sugar
2 Tablespoons hot water

Steps:

  • Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
  • **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
  • Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
  • To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
  • Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
  • Grease an 8x4-inch loaf pan and set aside.
  • Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
  • Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
  • Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
  • Preheat oven to 350F.
  • When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
  • Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE



Gluten-Free Raisin Bread French Toast Casserole image

This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries -- and is also gluten-free.

Provided by Silvana Nardone

Categories     main-dish

Time 1h

Yield 9 servings

Number Of Ingredients 8

Nonstick cooking spray or unsalted butter, for greasing
12 slices gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
1 1/2 cups milk or dairy-free milk
1/2 cup maple sugar
1 tablespoon pure vanilla extract
4 large eggs
Confectioners' sugar, for sprinkling, optional
Fresh berries, for topping

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
  • Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
  • In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
  • Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.

Nutrition Facts : Calories 168, Fat 4.2 grams, SaturatedFat 0.7 grams, Cholesterol 90 milligrams, Sodium 188 milligrams, Carbohydrate 28.4 grams, Fiber 2.7 grams, Protein 6.9 grams, Sugar 8.8 grams

CINNAMON RAISIN BREAD I



Cinnamon Raisin Bread I image

This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!

Provided by Faye Salisbury

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h20m

Yield 36

Number Of Ingredients 13

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g

RAISIN BREAD & SAUSAGE MORNING CASSEROLE



Raisin Bread & Sausage Morning Casserole image

When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. -Carolyn Levan, Dixon, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1/2 pound bulk pork sausage
1 loaf (1 pound) cinnamon-raisin bread, cubed
6 large eggs
1-1/2 cups 2% milk
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons maple syrup

Steps:

  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage., In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole., Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 425 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 324mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 3g fiber), Protein 11g protein.

RAISIN CASSEROLE BREAD



Raisin Casserole Bread image

Make and share this Raisin Casserole Bread recipe from Food.com.

Provided by Deborah O.

Categories     Yeast Breads

Time 2h

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 9

4 1/4-4 3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 (1/4 ounce) packages active dry yeast
1 cup milk
1/2 cup water
1/4 cup butter
1 egg (at room temperature)
1 cup seedless raisin

Steps:

  • In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and yeast.
  • Combine milk, water and butter in a saucepan. Heat over low heat until liquids are warm. (Butter does not need to melt).
  • Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add egg and 1 cup flour, or enough flour to make a thick batter.
  • Beat at high speed 2 minutes, scraping bowl. Stir in enough additional flour to make a stiff batter.
  • Cover; let rise in a warm place until doubled in bulk, about 1 hour.
  • Stir batter down. Mix in raisins, about 1/2 minute. Turn into 2 greased 1 quart casseroles.
  • Let rise another 25 minutes. Then bake in a 350 oven for 40 to 45 minutes.
  • Remove from casseroles and cool on wire racks.

Nutrition Facts : Calories 214.5, Fat 4.2, SaturatedFat 2.3, Cholesterol 23, Sodium 179.9, Carbohydrate 39.8, Fiber 1.4, Sugar 11.7, Protein 5

RAISIN BREAD FRENCH TOAST CASSEROLE



Raisin Bread French Toast Casserole image

Tastes good for breakfast, just like French toast. It's easy to make too! Serve warm with maple syrup on top.

Provided by gingem

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 7

5 cups cubed cinnamon raisin bread
1 ½ cups milk
4 eggs
¼ cup white sugar
1 teaspoon vanilla extract
3 tablespoons softened butter, cut into chunks
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8-inch baking pan.
  • Pour bread cubes into the prepared pan.
  • Beat milk, eggs, sugar, and vanilla extract together in a bowl until evenly mixed; pour mixture over bread cubes. Arrange butter chunks atop bread mixture. Set aside for bread to absorb liquid, about 10 minutes. Sprinkle with cinnamon.
  • Bake in the preheated oven until top is golden, 45 to 50 minutes.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 27.4 g, Cholesterol 144.1 mg, Fat 11.6 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 5.8 g, Sodium 226.5 mg, Sugar 11.5 g

APPLE-RAISIN FRENCH TOAST CASSEROLE



Apple-Raisin French Toast Casserole image

This is a delicious breakfast dish that my mother likes to prepare for Christmas breakfast. It is easy to prepare, and sets overnight, so in the morning you just put it in the oven and enjoy.

Provided by JRGLUCHOW

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h

Yield 12

Number Of Ingredients 10

1 cup brown sugar
1 teaspoon ground cinnamon
½ cup butter, melted
3 apples - peeled, cored and sliced
½ cup raisins
1 (1 pound) loaf French baguette, cut into 1 inch slices
6 eggs, lightly beaten
1 ½ cups milk
1 tablespoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Grease a 9x13 inch baking dish. In a large bowl, mix together brown sugar and 1 teaspoon cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
  • In the bowl, whisk together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with aluminum foil, and refrigerated overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator while the oven is heating. Bake covered for 40 minutes. Remove cover, and bake 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 115.8 mg, Fat 11.5 g, Fiber 2.3 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 354.3 mg, Sugar 28.2 g

SWIRLED CINNAMON RAISIN BREAD



Swirled Cinnamon Raisin Bread image

Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :

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