For The Bread Pudding:
Preheat oven to 350\
-------CinnamonRaisin Bread Pudding-----------.
Peel and cube the
FOR THE BREAD PUDDING: Preheat oven to 350 degrees
eeds and pulp, and reserve for another use. Brush inside of
rown sugar.
Fold in raisin bread, raisins, pie filiing, almonds and
large bowl blend the bread, cranberrys, raisins and nuts.
Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.
llow to soak for 15 minute
Place raisin bread cubes in a
For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30
Slice raisin bread into 3/4-inch pieces.<
Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
Layer the pears on top of the bread.
Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
Whick eggs and sugar to combine, add salt and milk and combine well.
Pour over pears and bread.
Bake in pre-heated 180C oven for approximately 30-40 minutes, or until \"custard\" is set.
Serve hot with cream or ice cream.
Slice raisin bread into 3/4-inch pieces.
Place in shallow buttered 1-quart baking dish; set aside.
Heat milk with butter until hot and butter is melted (do not allow to boil).
Beat eggs with vanilla, salt and sugar.
Add hot milk mixture, stirring constantly.
Pour over bread.
Allow to stand 5 minutes.
Sprinkle with nutmeg.
Set baking dish in pan of hot water to half the depth of dish.
Bake, uncovered, at 350\u00b0 for about 50 minutes, or until custard is set.
Toast raisin bread.
Spread lightly with butter or margarine. Cut toasted bread in 1/2-inch cubes.
Divide in 6 (6-ounce) custard cups.
Combine eggs, sugar and vanilla.
Stir in evaporated milk and 1 cup boiling water.
Pour mixture over toast. Place custard cups in pan of hot water and bake until knife inserted in center comes out clean.
Remove cups and cool. Refrigerate.
Makes 6 servings.
Place in greased pan 1 loaf raisin bread, diced. Beat together eggs, brown sugar, 1 stick butter and cinnamon.
Bake 1 hour at 250\u00b0.
After baking, cover with the following sauce.
side.
Toss the cubed bread with the melted butter in
For the bread pudding, combine the cream of coconut,
FOR THE BREAD PUDDING-------------------.
Preheat oven to 350 F degrees.
Toast bread
For the Bread Pudding:.
Butter a 9 by
break up all of the bread into the custard and fold
TO MAKE THE BREAD PUDDING:.
In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.