Breakfast
Cinnamon Swirl Raisin Bread Pudding
- Prep-Time 15 Mins
- Cook-Time 40 Mins
- Servings 5-8
Watch how to make this recipe
Ingredients
- 1/2 cup Sun-Maid California Sun-Dried Raisins
- 6 slices Sun-Maid Cinnamon Swirl Raisin Bread, cut into cubes
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/8 tsp. nutmeg
- 2-1/2 cups milk or half & half
- 2 Tbsp. melted butter or margarine (optional)
- 1/2 cup caramel ice cream topping
Directions
-
1
HEAT oven to 350° F.
-
2
COMBINE eggs, sugar, vanilla, salt, and nutmeg.
-
3
ADD milk, raisins, and butter (if using). Mix well.
-
4
STIR in bread cubes. Let stand 5 minutes or refrigerate overnight.
-
5
SPOON mixture into 8 greased (4 ounce) or 5 (8 ounce) custard cups or ramekins.
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6
PLACE cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups.
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7
BAKE for about 35 minutes or until puffed and golden brown. (Add 5 to 10 minutes if refrigerated.)
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8
SERVE warm or at room temperature drizzled with caramel topping.
Products Used
In This Recipe
California Sun-Dried Raisins
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