Classic Baked Bread Pudding With Raisins Recipe

Classic Baked Bread Pudding With Raisins Recipe For individual bread puddings: divide the mixture among eight buttered 6 ounce ramekins; bake for 40 minutes. swap the raisins for the same amount of another dried fruit: try dried cranberries or cherries golden raisins, or chopped dried apricots. Heat oven to 350 f. butter a 2 quart baking dish . place bread cubes in baking dish. in a mixing bowl, beat together milk, eggs, sugar, and salt. pour mixture over bread cubes; gently stir in raisins and vanilla. place baking dish into a larger pan of hot water and bake for about 40 minutes, or until firm in the center. southern desserts. breads.

Cinnamon Raisin Bread Pudding Recipe Taste Of Home 1. heat oven to 350°f. in 2 quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot. 2. in large bowl, mix eggs, sugar, cinnamon and salt. stir in bread cubes and raisins. stir in milk mixture. pour into ungreased 1 1 2 quart casserole. 3. Grease an 8×8 inch casserole dish and set aside. cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish. in a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. pour the mixture evenly over the bread, getting all the bread wet from the mixture. Preheat the oven to 350f degrees. spray a 2 quart casserole dish (or an 8×8 square baking dish) with nonstick cooking spray. cut or rip the french loaf into bite size pieces. in a large skillet over medium heat, melt the 1 2 cup of butter then gently brown the bread (until golden brown and crusty.). Preheat oven to 350°f (177°c) step 1: add the raisins to a small bowl and cover with hot water to plump for twenty minutes. place the prepared bread pieces into a casserole dish. melt the butter and drizzle over the bread and lightly toss. this step also helps grease the casserole dish for baking.