Cinnamon-Raisin Bread Pudding with Honey Cream Recipe

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Cinnamon-Raisin Bread Pudding with Honey Cream Recipe

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5 1 1
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My boyfriend loves bread pudding, but it's hard to find a place that serves it. So, I put together this recipe and now we can enjoy this tasty delight whenever we like. It makes an excellent addition to an Easter spread. —Diane Wright, Stacy, Minnesota
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min.

Ingredients

  • 4 large eggs
  • 3 cups 2% milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup raisins
  • 6 cups cubed French bread (about 5 ounces)
  • HONEY CREAM:
  • 2 teaspoons cornstarch
  • 3/4 cup heavy whipping cream, divided
  • 1/4 cup butter, cubed
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • Sweetened whipped cream

Directions

Preheat oven to 350°. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened.
Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean.
Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream. Yield: 8 servings.
Originally published as Cinnamon-Raisin Bread Pudding with Honey Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p153

  • 4 large eggs
  • 3 cups 2% milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup raisins
  • 6 cups cubed French bread (about 5 ounces)
  • HONEY CREAM:
  • 2 teaspoons cornstarch
  • 3/4 cup heavy whipping cream, divided
  • 1/4 cup butter, cubed
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • Sweetened whipped cream
  1. Preheat oven to 350°. In a large bowl, whisk the first five ingredients. Stir in raisins. Gently stir in bread; let stand about 15 minutes or until bread is softened.
  2. Transfer to a greased 11x7-in. baking dish. Bake 45-50 minutes or until puffed, golden and a knife inserted in the center comes out clean.
  3. Meanwhile, in a small bowl, mix cornstarch and 2 tablespoons cream until smooth. In a small heavy saucepan combine butter, honey and remaining cream. Stir in cornstarch mixture. Bring to a boil. Reduce heat; simmer, uncovered, 1-2 minutes or until thickened. Remove from heat; stir in vanilla. Serve with bread pudding; top with whipped cream. Yield: 8 servings.
Originally published as Cinnamon-Raisin Bread Pudding with Honey Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p153

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dublinlab User ID: 1682119 255889
Reviewed Oct. 24, 2016

"This is a very good recipe for bread pudding....but an excellent recipe for the sauce. Really easy to make and almost like silk. Janet VFE"

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