Cinnamon raisin bread pudding

Cinnamon raisin bread pudding

Community Classics .
Edited on Sep 25, 2008

You may use cranberries or other dried fruit in this recipe. great served warm with vanilla ice cream or whipped cream and caramel sauce.


1/2 cup raisins
1/3 cup orange juice or any other fruit juice
8 slices cinnamon raisin bread cut into 1 inch cubes
3 tsp melted butter (plus extra for buttering pans)
2 cups milk
3 large eggs
1/3 cup sugar
1 tsp vanilla
pinch of salt


Preheat oven to 350
Brush a 2 quart casserole or 6 ramekins with melted butter
Combine raisins and orange juice in a bowl and allow to soak for 15 minutes. Place bread cubes in a large bowl . Add melted butter . Toss to coat. Spread buttered bread cubes on a cookie sheet and bake in preheated oven until golden brown. Allow to cool .

Evenly distribute cooled bread cubes in the 2 quart casserole or six ramekins.

Top bread cubes with soaked raisins so they are evenly distributed.
in a medium bowl whisk milk, eggs, sugar, salt, and vanilla stirring till
completely dissolved and smooth.

Pour mixture over bread cubes and refrigerate at least 15 minutes.

Place in oven (if using ramekins Place on cookie sheet first) and bake
until center is set. Approximately 45 minutes or casserole and 30 minutes for ramekins. Remove from oven and cool 15 minutes before serving .

serve warm or cold makes 4-6 servings

Not a NESTLÉ®-tested recipe.

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