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Cinnamon Raisin Bread Pudding

chef.tim.lee's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Whole eggs 5 , lightly beaten
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Raisin bread slices 16 , cut into cubes
  Ground cinnamon 1⁄8 Teaspoon
  Raisin bread slices 16 , cut into cubes to make 4 cup
Directions

GETTING READY
1. Grease a large (3 or 4 –quart) round, microwave proof baking dish.
2. Invert a small (3-inch) round glass in the center or the dish. Alternatively you can use a microwavable Bundt pan.

MAKING
3. In a small (1 quart) microwave proof bowl, combine the butter and milk.
4. Heat in the microwave on HIGH power for about 5 minutes until hot but not boiling.
5. In a medium bowl, combine eggs, ½ cup sugar and vanilla and beat lightly only until well blended
6. Gradually add the hot milk to the egg mixture, stirring constantly. Let cool
7. Arrange the bread cubes in the greased dish.
8. Sprinkle remaining sugar and cinnamon over the bread.
9. Strain the custard mixture, over bread and let stand for 2 minutes.
10. Microwave on HIGH power for about 18 to 19 minutes, until custard has set.
11. Remove and let stand for 5 minutes before cooling or serving.

SERVING
12. Unmold onto a serving platter.
13. Serve the pudding warm or cold.

TIP
You can use sweet bread and add raisins instead of using raisin bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Interest: 
Quick
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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