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SideChef
Recipes
Breakfast
Cinnamon Raisin Bread Pudding
Recipe

12 INGREDIENTS • 13 STEPS • 1HR 10MINS

Cinnamon Raisin Bread Pudding

Not sure if you would call this a breakfast treat or a dessert. However you label it, you must give this one a try. It is beyond delicious, and so easy to make! Using pre-sliced bread really cuts down on the time too.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Not sure if you would call this a breakfast treat or a dessert. However you label it, you must give this one a try. It is beyond delicious, and so easy to make! Using pre-sliced bread really cuts down on the time too.
1HR 10MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
12
US / Metric
Cinnamon Raisin Bread
24 slices
Cinnamon Raisin Bread
Unsalted Butter
1/4 cup
Unsalted Butter, softened
plus more for the pans
Orange Marmalade
1 jar
(17 oz)
Orange Marmalade
Raisins
1/4 cup
Raisins
Brown Sugar
1/4 cup
Brown Sugar, firmly packed
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Heavy Cream
2 cups
Heavy Cream
Sweetened Condensed Milk
1 can
(14 fl oz)
Sweetened Condensed Milk
Large Egg
2
Farmhouse Eggs® Large Brown Eggs
Whipped Cream
to taste
Whipped Cream
optional
Blood Orange
to taste
Blood Oranges, sliced
optional
Fresh Rosemary
to taste
Fresh Rosemary
optional
Nutrition Per Serving
VIEW ALL
Calories
781
Fat
27.0 g
Protein
14.5 g
Carbs
124.3 g
Add to plan
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Cinnamon Raisin Bread Pudding
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C). Butter two 8-inch round cake pans. Line bottom of each pan with parchment paper. Butter paper.
step 2
Spread half of the Cinnamon Raisin Bread (12 slices) with 1 teaspoon of Unsalted Butter (1/4 cup) each.
step 2 Spread half of the Cinnamon Raisin Bread (12 slices) with 1 teaspoon of Unsalted Butter (1/4 cup) each.
step 3
Spread remaining Cinnamon Raisin Bread (12 slices) with 2 teaspoons of Orange Marmalade (1 jar) each.
step 3 Spread remaining Cinnamon Raisin Bread (12 slices) with 2 teaspoons of Orange Marmalade (1 jar) each.
step 4
Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally.
step 4 Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally.
step 5
Arrange sandwiches in prepared pans, stacking and overlapping as necessary to fit snugly.
step 5 Arrange sandwiches in prepared pans, stacking and overlapping as necessary to fit snugly.
step 6
In a small bowl stir together Raisins (1/4 cup), Brown Sugar (1/4 cup), and Ground Cinnamon (1/2 tsp). Sprinkle over top.
step 6 In a small bowl stir together Raisins (1/4 cup), Brown Sugar (1/4 cup), and Ground Cinnamon (1/2 tsp). Sprinkle over top.
step 7
In a large bowl, whisk together the Heavy Cream (2 cups), Sweetened Condensed Milk (1 can), and Farmhouse Eggs® Large Brown Eggs (2). Pour the mixture evenly over the bread. Press bread down to absorb the cream mixture.
step 7 In a large bowl, whisk together the Heavy Cream (2 cups), Sweetened Condensed Milk (1 can), and Farmhouse Eggs® Large Brown Eggs (2). Pour the mixture evenly over the bread. Press bread down to absorb the cream mixture.
step 8
Bake for 45 minutes or until a knife inserted in the center comes out clean.
step 9
Let cool for 20 minutes in pans on a wire rack.
step 9 Let cool for 20 minutes in pans on a wire rack.
step 10
In a small saucepan over low heat, warm remaining marmalade.
step 10 In a small saucepan over low heat, warm remaining marmalade.
step 11
Loosen the sides of the bread pudding from the pans. Invert one pan onto a platter, then shake gently to loosen bottom. Remove parchment. Spread with half of the warm marmalade.
step 12
Invert the second pan onto a baking sheet or wire rack, then invert it again onto a rimless baking sheet so top faces up. Gently slide it onto the first layer. Top with the remaining marmalade.
step 12 Invert the second pan onto a baking sheet or wire rack, then invert it again onto a rimless baking sheet so top faces up. Gently slide it onto the first layer. Top with the remaining marmalade.
step 13
If desired, top with Blood Oranges (to taste) and Whipped Cream (to taste). Garnish with Fresh Rosemary (to taste).
step 13 If desired, top with Blood Oranges (to taste) and Whipped Cream (to taste). Garnish with Fresh Rosemary (to taste).
Tags
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Breakfast
Brunch
Shellfish-Free
Fall
Vegetarian
Dessert
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