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Cinnamon-Raisin Biscuit Bread Pudding Recipe

Cinnamon-Raisin Biscuit Bread Pudding Recipe


This bread pudding is the comfort food of childhood. Whole milk, as in any good pudding or biscuit, is needed.

Click here to see The Perfect Christmas Dinner.

Ingredients

  • Butter or cooking spray, for greasing the pan
  • 2 cups Rachel's Very Beginner's Cream Biscuits, torn or cut into ½-inch pieces
  • ½ cup raisins
  • 2 cups milk
  • 3 large eggs
  • ½ cup light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Directions

Preheat the oven to 350 degrees.

Grease a 2-quart casserole dish and add the biscuit pieces. Lightly mix in the raisins.

Beat the milk and eggs in a separate bowl. Stir in the sugar, cinnamon, vanilla, and salt. Pour the mixture over the biscuit pieces. Let the casserole sit about 30 minutes. (Alternatively, pour the casserole ingredients into a large resealable plastic bag and refrigerate overnight.)

When ready to bake, make a water bath by placing a clean tea towel in the bottom of a large shallow baking pan. Move the filled baking dish to the towel-lined pan and pour boiling hot water into the pan until the water reaches halfway up the side of the baking dish. Carefully move the water bath with the baking dish to the oven. Bake for 50 minutes, until a knife inserted in the center comes out clean. Remove from the oven and serve.


Irish Whiskey Cinnamon Raisin Bread Pudding

Make your St. Patty’s Day special with this Irish twist on traditional bread pudding. A glorious rich custard is combined with cinnamon chips, raisins and buttery cinnamon raisin bread with a touch of Irish whiskey. The chocolate yogurt whiskey drizzle is the crowning touch to this unique dessert that will warm the heart and spirit.

Step 1

Step 1 -- Preheat oven to 325°.

Step 2

For the drizzle: Combine only 2 oz. Irish Whiskey, yogurt and chocolate syrup. Mix well to combine. Pour into squeeze bottle and hold under refrigeration. (May be done ahead of time and held refrigerated).

Step 2 -- For the drizzle: Combine only 2 oz. Irish Whiskey, yogurt and chocolate syrup. Mix well to combine. Pour into squeeze bottle and hold under refrigeration. (May be done ahead of time and held refrigerated).

Step 3

For the bread pudding: Spray a 2" deep ½ size hotel pan with pan spray.

Step 3 -- For the bread pudding: Spray a 2" deep ½ size hotel pan with pan spray.

Step 4

Place the dried cubed bread in a large bowl and toss with raisins.

Step 4 -- Place the dried cubed bread in a large bowl and toss with raisins.

Step 5

In a sauce pot, combine heavy cream, water and butter under low heat until the butter melts. Hold warm.

Step 5 -- In a sauce pot, combine heavy cream, water and butter under low heat until the butter melts. Hold warm.

Step 6

In a separate large bowl, combine eggs and sugar. Whisk until combined.

Step 6 -- In a separate large bowl, combine eggs and sugar. Whisk until combined.

Step 7

Whisk vanilla and 2 ½ T whiskey into egg mixture.

Step 7 -- Whisk vanilla and 2 ½ T whiskey into egg mixture.

Step 8

Slowly add warm cream mixture into egg mixture while gently whisking.

Step 8 -- Slowly add warm cream mixture into egg mixture while gently whisking.

Step 9

Distribute cinnamon chips across top of cubed bread.

Step 9 -- Distribute cinnamon chips across top of cubed bread.

Step 10

Evenly cover the cubed bread with the custard mixture and with a large spoon very gently fold once to completely saturate bread and evenly distribute cinnamon chips.

Step 10 -- Evenly cover the cubed bread with the custard mixture and with a large spoon very gently fold once to completely saturate bread and evenly distribute cinnamon chips.

Step 11

Cover with film and place in refrigerator for at least 30 minutes.

Step 11 -- Cover with film and place in refrigerator for at least 30 minutes.

Step 12

Pour mixture into the prepared hotel pan, making sure it is level as possible. Use caution as to not tear up the soaked cubes of bread.

Step 12 -- Pour mixture into the prepared hotel pan, making sure it is level as possible. Use caution as to not tear up the soaked cubes of bread.

Step 13

Spray a sheet of foil and tent it over the top of the pan and bake for 40 minutes.

Step 13 -- Spray a sheet of foil and tent it over the top of the pan and bake for 40 minutes.

Step 14

Remove foil and bake for an additional 20 minutes, allowing the top to become a dark golden brown.

Step 14 -- Remove foil and bake for an additional 20 minutes, allowing the top to become a dark golden brown.

Step 15

Allow bread to rest for at least 30 minutes before serving. Cut into desired shapes or portions.

Step 15 -- Allow bread to rest for at least 30 minutes before serving. Cut into desired shapes or portions.

Step 16

Take the chocolate yogurt whiskey sauce and zig-zag drizzle across individual portions.

Step 16 -- Take the chocolate yogurt whiskey sauce and zig-zag drizzle across individual portions.

Ingredients

  • 2 oz. Irish Whiskey, Divided
  • 2 1/2 Tbsp Irish Whiskey, Divided
  • 2 cup(s) Chobani Plain 0% Yogurt
  • 3 oz. Chocolate Syrup
  • As needed PAM® Original Cooking Spray
  • 1 lbs European Bakers® Cinnamon Raisin Bread
  • 1 cup(s) Raisins
  • 2 1/4 cup(s) Chef
  • 3/4 cup(s) Water
  • 1/2 lbs Spreadable Butter with Canola Oil* (Kosher)
  • 1 1/2 cup(s) Liquid Eggs
  • 2 3/4 cup(s) Sugar, Granulated
  • 1 1/2 tsp Pure Vanilla Extract
  • 1 cup(s) Hershey

Grocery List

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Bread Pudding

Preheat oven to 350 degrees. Cube bread. In a large bowl, mix the eggs, milks, sugar, butter, cinnamon, vanilla, salt and raisins. Add cubed bread. Pour into a 4-quart casserole dish. Bake for 60 minutes.

In a small saucepan, add the sauce ingredients. Bring to a boil and stir to dissolve sugar. Pour over pudding.

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3 Comments

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Laura Faye on 5.27.2014

Oops, I meant to say can you use toasted bread pieces, not crumbs

Laura Faye on 5.27.2014

Can you use toasted bread crumbs for this?

Snsmom99 on 1.30.2011

can’t wait to try this! I LOVE bread pudding!

6 Reviews

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Averywalser on 1.29.2012

This was so good! After spending a week on a cruise where I could order bread pudding at 4 in the morning, there was no way I was going to survive till next cruise without it and this tasted just as good, if not better. I used sweet Hawaiian rolls and they were perfect! I’m usually not one for sauce, but even that was good too. I did substitute the alcohol for vanilla though. It’s the perfect basic bread pudding recipe and would easily go well with peaches or strawberries too.

Daisyray on 8.15.2011

The bread pudding part was really good!! But the sauce on top was a little much in more ways than one. Will try cutting it in half or change it all together =) Great recipe though!!

Skytrotter on 12.3.2010

Perfect bread pudding recipe.

Wonderful! So good I have made it twice in the same week.
Looking forward to making it again, soon =)
I used potato bread, amazing!

Sparky on 10.6.2010

I rated this 5 stars, but I also made a couple of small adjustments to the recipe. First of all, I cut the sugar in the pudding portion to 2 cups. Then I cut the sugar in the sauce to 3/4 cup + 2 tbsp. The dessert was still quite sweet. I didn’t want to use the whiskey or rum in the sauce, so I simply added 1 1/2 tsp of vanilla to the sauce after I removed it from heat. It was delicious. I will definitely be making this again!

Prairiebakegirl on 9.25.2010

Oh my goodness. I think my eyes rolled back in my head when I took a bite! This is SOOOOO good.


  • 3 cups divided granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 4 teaspoons divided vanilla extract
  • 3 cups cubed allow to stale overnight in a bowl Italian bread
  • 1 cup packed light brown sugar
  • 1/2 cup melted, plus 1/4 cup softened butter
  • 1 cup chopped pecans
  • 1 beaten, for the sauce egg
  • 1/4 cup brandy

Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.

Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.


Old Fashioned Bread Pudding

One of my favorite recipes to make with my kids is bread pudding. They love to measure and pour and stir, and when they get to scoop up the soaked pieces of bread, they get giddy over the fun of making a big mess.

Of course, it helps to know ahead of time that you’ve got some excellent supplies to clean up that mess! That’s why I’m using Huggies Wipes from Walmart to make cleanup a snap.

For today’s bread pudding project with the kids, I wanted a simple, unadorned bread pudding recipe. A short list of ingredients, easy instructions, and amazing results.

I have several bread pudding recipes, but I decided to do a little reading and recipe testing to figure out the very best old fashioned bread pudding recipe.

Recipe Notes: What Makes a Bread Pudding Old Fashioned

First, I had to tackle the meaning of “old fashioned.” What makes a bread pudding old fashioned?

I learned a lot from articles about the history of bread pudding. This article talks about the origin of bread pudding in the 11th and 12th centuries.

You can also learn about the British version, called bread and butter pudding, from Wikipedia. Or check out this list of international variations on bread pudding. You’ll also enjoy seeing this 18th century recipe for sippet pudding, which is historic American version of bread pudding.

There are several qualifications that make a bread pudding old fashioned.

  • There should be some butter involved, but the finished pudding shouldn’t be greasy.
  • There should be an option that explains how to add raisins if you want them.
  • Usually, old fashioned recipes for bread pudding call for stale bread.
  • Most older recipes do not call for a water bath (also known as bain marie), a slightly trickier step that involves placing the pan of bread pudding in a second pan of water that has been preheated in the oven. A water bath cooks the bread pudding more gently and helps prevent the eggs from curdling from the heat. There is a trick to go around this, so keep reading.
  • Nutmeg is essential. Cinnamon and vanilla are optional.

I tested several recipes that claimed to be old-fashioned. One ended up being too greasy (too much butter). One curdled (too long cooking time). So I made notes and adjusted my techniques and ingredients to come up with today’s recipe.

It’s a very old fashioned bread pudding, with the classic flavor and texture you would expect, and none of the drawbacks of other recipes.

Plus, this bread pudding recipe has a handy oven temperature trick that you can use for any bread pudding without a water bath to prevent curdling. Starting with a high temperature brings the pudding quickly up in temperature, then lowering the oven temperature keeps it from overcooking. This trick speeds up cooking time and prevents curdling.

To demonstrate this recipe tutorial, I set up on my kitchen table.

Our kitchen table is a vintage table from the 1940s that we found secondhand a few years ago. My mother and I carted it home from several hours away, and it’s been a treasured piece ever since. In a big splurge, my husband and I ordered replica vintage chairs to match it.

When I cook with my kids, they gather round our table by kneeling on the chairs so they can reach the ingredients and the mixing bowl. Of course, things get messy fast as the ingredients fly and the mixing bowl is jostled!

Our special table and our enthusiastically stirring little ones make me think ahead about how to keep everything and everyone clean.

That’s why I like to keep something handy for cleaning that’s gentle but thorough. As a parent of two, I learned years ago that baby wipes are excellent for cleaning up around the house.

Whether my kids get a little custard on their hands, or whether the table gets a little custard bath, Huggies Wipes make it easy to clean up.

I used two different kinds of Huggies Wipes that I picked up in the personal care aisle at Walmart. Huggies One & Done are perfect for tougher messes, like those splashes of custard that land on the table. Huggies Simply Clean are well suited for wiping off any sticky stuff that gets on your hands, or on your little ones’ hands.

I had my Huggies wipes standing at the ready before we even got started. Place them near your preparation area, whether it’s the kitchen table or the kitchen counter, when you start cooking with your children. Then you’ll be completely prepared!


Cold Biscuit Pudding

If you watch Food Network channel very much I am sure have seen The Best Thing I Ever Ate show.

Well, if the Food Network people called me and asked me to be on the show, which I doubt they ever will, I would have to say that Cold Biscuit Pudding is the “best thing I ever ate!”

My mother-in-law was visiting with me one day and I had some leftover biscuits sitting on the counter.

She began to tell me about this wonderful concoction.

I had never heard of such but we mixed it up and then I tasted it!

Let me tell you, delicious doesn’t even begin to describe how this taste.

It is a mixture of fluffy homemade biscuits with just a hint of vanilla all mixed in with a buttery, chocolatey pudding goodness, and it is so easy to make.

As my brother-in-law Brock would say, “it’s gooder than cake!” I often make extra biscuits just so I will have leftovers to make Cold Biscuit Pudding.

Okay, here it is, try not to founder yourself!

Cold Biscuit Pudding – The Best Thing I Ever Ate

3-4 leftover homemade biscuits,

1 stick real sweet cream butter, cut into slices. DO NOT USE MARGARINE

Preheat oven to 375 degrees.

Crumble biscuits in bottom of a 9X9 inch baking dish.

Put sugar, milk, vanilla, cocoa and butter into a medium saucepan, over medium low heat, stirring constantly, bring to a boil.

Turn heat off and boil for 1 minute.

Pour chocolate mixture slowly and evenly over biscuits.

Put in the oven and bake until bubbly, usually about 20 minutes.

Remove from oven, let cool until you can stand it any longer and you have to dig in.

The wonderful thing about this recipe is you can alter it several different ways.

If you don’t want chocolate pudding just omit the cocoa and add another 1/2 teaspoon vanilla.

You can also add chopped pecans, just sprinkle them on the top right before putting it in the oven.

If you really wanted to get fancy you could add a little bit of cinnamon, ginger and nutmeg for a more spicy pudding.


How to Make Biscuit Pudding

Preheat the oven to 325 degrees.

Make the meringue: Beat the egg whites until nearly stiff. Add the sugar and continue beating until stiff peaks form. Set aside.

Starting with 6 biscuits, in a large bowl, crumble the biscuits until they are coarse crumbs.

Add the milk, eggs, vanilla, sugar, and butter. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved - not too thin, not too thick.

Transfer the pudding to a well-buttered 1.5 quart casserole or baking dish. Top with the meringue.

Bake approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.

Note: the meringue is optional. If you don&rsquot use a meringue, dot the top of the pudding with a tablespoon or two or butter about halfway through cooking.

Remove from the oven and allow to cool.

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Microwave Bread Pudding

Looking for something warm, sweet, and satisfying to end your meal? "Instant" bread pudding goes from inspiration to "Ahhh. " in just 5 minutes.

Ingredients

  • 1 cup (50g) cubed bread, fresh, or just slightly stale about 1 1/2 to 2 slices bread
  • 1 large egg
  • 1/3 cup (74g) milk
  • 1/4 teaspoon vanilla extract, optional
  • 2 to 3 tablespoons (25g to 35g) sugar
  • 1 to 2 tablespoons chocolate chips, butterscotch chips, dried fruit, cinnamon, or the garnish of your choice

Instructions

Put the bread in a fairly shallow, single-serving, microwave-safe bowl.

Whisk together the egg, milk, vanilla, and sugar. Pour over the bread in the bowl, stirring gently to combine.

Stir in chips or dried fruit. And/or sprinkle with cinnamon, cinnamon-sugar, or nutmeg.

Microwave for 1 minute, uncovered. Check and see if it's still liquid. If it is, microwave in 30-second bursts, till pudding is cooked all the way to the center the very center can still look a bit uncooked, but it shouldn't be liquid.

Remove from the microwave. If desired, drizzle with maple syrup or melted caramel or fudge sauce or. Serve warm whipped cream or ice cream are always welcome.

Tips from our Bakers

Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite use fewer if you want other flavors, rather than chocolate, to take center stage.


Preparation

Step 1

Bread Pudding:
Preheat oven to 325°F.

Coat bottom and sides of a 2" deep (large) baking dish heavily with butter.

Tear bread into 1" pieces. Mix with raisins and spread evenly in prepared dish, turning crusts side down to prevent burning.

Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.

Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake 1 hour.

Remove from water bath and let stand until cool. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream, if desired.

Praline Sauce:
Heat 1 cup butter in large saucepan until melted. Add pecans and mix well.

Bring to a boil. Cook until pecans begin to change color. Mixture will foam over, so use a large saucepan.

Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly.

Increase heat. Cook to 230°F on a candy thermometer.

Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.


Old Fashioned New Orleans Creole Bread Pudding

When most of us think of bread pudding, we think of a simple country dessert, born out of leftover bread that is tossed together with a belly warming custard. It really is like a hug y'all!

I bet you don't often think of a rich, meringue topped version though. Oh my goodness is this bread pudding just over the top. It is rich, nothing low calorie here, and it's a large batch recipe too, so holidays are the perfect time to share this delectable treat. While my post is a little late for Christmas this year, it's a recipe you might want to consider sharing for your New Year's brunch or an upcoming special social event. I think it'll be one that you certainly want to bookmark and remember for the next holiday.

In truth, this is actually a very old and nearly forgotten method for bread pudding here in the Deep South, and although you don't see it much anymore, it is still a signature dessert at Commander's Palace restaurant in New Orleans, where it is served in individually portioned souffle dishes. It is a wonderfully rich and decadent dessert that I adore and will make a perfect au revoir to those very sweets you might be giving up for New Year's, on the heels of these just past indulgent holidays.

Since we're making a meringue to cover a large surface, I'm adding in the cornstarch method to my meringue this time which should help to avoid weeping. Be sure though that you put the freshly made meringue on the very hot, right from the oven bread pudding and that will help. If you're assembling or making this in advance, wait to do the meringue until you're ready to serve it. For best results, you'll want to bring the dish to room temperature, then bake the bread pudding and apply the meringue fresh, rather than prepare the full recipe and refrigerate. To reheat leftovers, use the low setting on your microwave first to warm through, then you'll only need a few seconds on high.

I hope that you enjoy this classic heirloom dessert and consider bringing it to your next church supper or potluck. I have a feeling you'll be the talk of the town! Here's how to make it.

For more of my favorite Mardi Gras recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Old Fashioned New Orleans Creole Bread Pudding

  • 1 ( 1 pound ) loaf of stale French bread , sliced and cubed (about 9 to 10 cups)
  • 6 cups of milk , divided
  • 6 large eggs , divided
  • 1 cup (2 sticks) of butter , softened at room temperature
  • 1-1/2 cups of granulated sugar
  • 1 teaspoon of cinnamon
  • Freshly grated nutmeg , to taste
  • 2 teaspoons of pure vanilla extract
  • 1/3 cup of black or golden raisins , optional
  • 1 tablespoon of cornstarch
  • 1/2 cup plus 2 tablespoons of water , divided
  • 6 reserved egg whites
  • Pinch of cream of tartar
  • 1/2 cup of granulated sugar
    , optional

Slice the bread into 1 inch slices then cube into 4 to 6 cubes depending on how big a loaf it is. Place half of the bread in a large glass bowl and pour 4 cups of milk on top, press bread down into the milk. Add remaining bread and milk and mash down, adding additional milk if needed to cover. Let sit for 30 minutes.

Meanwhile, prepare the cornstarch mixture for the meringue by mixing together 2 tablespoons of the water with the cornstarch set aside. In a small saucepan, bring the remaining 1/2 cup of water to a boil and using a wire whisk, beat in the cornstarch mixture and cook, until thickened and clear. Set aside to cool completely.

Preheat oven to 350 F. Butter a 9 x 13 inch glass baking dish set aside. Separate eggs, cover and refrigerate the egg whites. In a separate medium size bowl, beat the butter, sugar, and eggs together stir in the cinnamon, nutmeg and vanilla. Stir the butter and sugar mixture into the bread mixture and mix well turn out into the prepared pan. Scatter the raisins on top, if using. Cover and bake at 350 degrees F for 30 minutes. Uncover, return to oven and bake an additional 30 minutes. The last 10 minutes of cooking time, prepare meringue.

Using a whisk beater, add the egg whites to a clean mixer bowl and beat until foamy. Add a pinch of cream of tartar and beat until soft peaks form, begin adding the sugar a little at a time, then the cooled cornstarch mixture. Continue beating until mixture stiffens.

Remove bread pudding from the oven and immediately add the meringue to the hot bread pudding, spreading completely out to the edges of the baking dish, and swirling to create peaks return to the oven to lightly brown, about 10 to 12 minutes, watching carefully. Let rest for 10 minutes. To serve, scoop out or cut squares of the warm bread pudding onto individual plates and drizzle with whiskey sauce, if desired.

Cook's Notes: French bread works best for bread pudding, and though you may substitute other breads, the results will differ. Depending on how dry your French bread is, you may need to add more milk. You want the milk to just cover the bread before soaking.

Tip: For a full explanation of how to make meringue, visit my step by step tutorial. If you're assembling or making this in advance, wait to do the meringue until you're ready to serve it. For best results, you'll want to bring the dish to room temperature, then bake the bread pudding and apply the meringue fresh at the end, rather than prepare the full recipe and refrigerate. To reheat leftovers, use the low setting on your microwave first to warm through, then you'll only need a few seconds on high.

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