Home
Here's another recipe I saw in October's BH&G that looked good.
Cinnamon-Raisin Bread Pudding
Makes 12 servings. / Recipe by Better Homes & Gardens.
Butter [for greasing pan]
24 slices cinnamon-raisin bread (two 12- to 16-oz. packages)
1/4 cup unsalted butter, softened [I’d suggest 1/2 cup]
17-oz. jar Seville orange marmalade or orange marmalade
1/4 cup raisins
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups heavy cream
14-oz. can sweetened condensed milk
2 eggs
Small blood oranges, halved mandarin oranges, and rosemary springs, optional
1. Preheat oven to 350°F. Butter two 8-inch round cake pans. Line with parchment paper. Butter paper.
2. Spread 12 bread slices with [generous] 1 teaspoon softened butter each; spread remaining 12 with 2 teaspoon marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.
3. In a large bowl whisk together cream, condensed milk, and eggs. Pour over bread. Press bread down to absorb cream mixture. Bake 45 minutes or until a knife inserted in center comes out clean. Let cool 20 minutes in pans on a wire rack.
4. Meanwhile, in a small saucepan warm remaining marmalade over low heat.
5. Loosen sides of bread from pans. Invert one pan onto a platter; shake gently to loosen bottom. Remove parchment. Spread with half the warm marmalade. Invert second pan onto a baking sheet or wire rack, then invert again onto a rimless baking sheet so top faces up; gently slide onto first layer. Top with remaining marmalade. Serve within 2 hours.
6. If desired, top with slices of blood orange, mandarin orange, and fresh rosemary sprigs.
Cinnamon-Raisin Bread Pudding
Makes 12 servings. / Recipe by Better Homes & Gardens.
Butter [for greasing pan]
24 slices cinnamon-raisin bread (two 12- to 16-oz. packages)
1/4 cup unsalted butter, softened [I’d suggest 1/2 cup]
17-oz. jar Seville orange marmalade or orange marmalade
1/4 cup raisins
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 cups heavy cream
14-oz. can sweetened condensed milk
2 eggs
Small blood oranges, halved mandarin oranges, and rosemary springs, optional
1. Preheat oven to 350°F. Butter two 8-inch round cake pans. Line with parchment paper. Butter paper.
2. Spread 12 bread slices with [generous] 1 teaspoon softened butter each; spread remaining 12 with 2 teaspoon marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.
3. In a large bowl whisk together cream, condensed milk, and eggs. Pour over bread. Press bread down to absorb cream mixture. Bake 45 minutes or until a knife inserted in center comes out clean. Let cool 20 minutes in pans on a wire rack.
4. Meanwhile, in a small saucepan warm remaining marmalade over low heat.
5. Loosen sides of bread from pans. Invert one pan onto a platter; shake gently to loosen bottom. Remove parchment. Spread with half the warm marmalade. Invert second pan onto a baking sheet or wire rack, then invert again onto a rimless baking sheet so top faces up; gently slide onto first layer. Top with remaining marmalade. Serve within 2 hours.
6. If desired, top with slices of blood orange, mandarin orange, and fresh rosemary sprigs.