CINNAMON-RAISIN BREAD PUDDING

Cinnamon-Raisin Bread Pudding Recipe photo by Taste of Home

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Field editor Edna Hoffman of Hebron, Indiana shares this rich bread pudding recipe that goes together in minutes. There's plenty of old-fashioned cinnamon flavor...it's sure to become a favorite!

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Cinnamon-Raisin Bread Pudding Recipe

• Prep: 5 min. Bake: 35 min.
• Yield: 2 Servings

53540

Ingredients

Savings in Cincinnati, OH 45224  Change Zip

• 1 cup cubed cinnamon-raisin bread
• 1 egg
• 2/3 cup 2% milk
• 3 tablespoons brown sugar
• 1 tablespoon butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• 1/3 cup raisins

Directions

• Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
• Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.

Nutritional Facts1 serving (1 slice) equals 337 calories, 11 g fat (6 g saturated fat), 133 mg cholesterol, 260 mg sodium, 54 g carbohydrate, 3 g fiber, 9 g protein.

HOW TO MAKE PIE CRUST

Easy Pie Crust

Yield: two, 9-inch pie crusts; or one double crust (such as for apple pie)

Ingredients:

• 1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (no yeast is used in this recipe)
• 2 sticks (16 TBSP) unsalted butter, chilled
• 7 to 8 TBSP ice cold water
Variations:
• For a flakier crust, use 8 TBSP unsalted butter and 8 TBSP shortening
• For a non-dairy crust, use 8 TBSP margarine and 8 TBSP shortening

Directions:

Preheat oven to 350°. In bowl, cut chilled butter through bread mix with two knives until small pea sized pieces are formed, or use paddle attachment on mixer. Slowly add water until dough comes together, not sticky. Add additional water if dough is too dry. Do not over-handle dough.

Divide dough in half and roll out between two sheets of parchment or plastic wrap, thin about 1/8th inch.

Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. (Chill dough for 30 minutes if dough is too soft.) Bake unfilled crust on bottom oven rack for 28-30 minutes, or bake with your favorite filling following your pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Chef’s note: This crust is perfect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.

© Pamela's Products, Inc.

ITALIAN BREAD

Ingredients
2 cups water, lukewarm
1 3/4 ounces cake yeast (1/3 cup)
5 3/4 cups bread flour
1 tablespoon dark brown sugar
2 tablespoons extra-virgin olive oil
1 tablespoon salt
1 egg white, lightly beaten
2 tablespoons sesame seeds
Directions
Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.

Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/basic-italian-bread-recipe/index.html?oc=linkback

ROTO FOCACCIA BERINTI SAYUR-SAYURAN

Bahan-bahan untuk inti

• Bawang putih untuk menumis
• Bawang, terung,cili benggala, kacang pis,epal hijau ( kesemua bahan-bahan didadukan)
• Tomato puri
• Garam dan lada sulah secukup rasa
• Cara membuatnya:
• Tumis bawang putih dan masukkan bawang, terung dan lain-lain bahan.
• Untuk membuat roti/doh
• 21/2 sudu teh ragi kering
• ½ cawan susu suam
• 1 ½ sudu besar minyak zaitun
• 2 sudu teh garam
• 1 cawan air
• 500 gram tepung gandum

Cara membuatnya

Campurkan ragi, susu, minyak dan garam

Uli menggunakan mixer

Masukkan tepung dan putar bersama bancuhan ragi dan air

Uli selama 5-10 minit

Rehatkan doh sehingga mengembang sekali ganda (Dalam 2 jam )

Tumbuk dan uli

Lenyekkan ke dalam tin pembakar dan letakkan inti ke atasnnya

Bakar selama 30 minit dengan suhu 200 darjah

DATE RAISIN BREAD

1  1/2 cup dried date
3/4 cup orange juice
3/4 flour
1/2  cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cloves
1/4 teaspoon fine salt
1/4 cup of vegetable oil
1 big egg
3/4 cup golden raisin

bake for 43 minutes at 350 farenheit

Method:
-boil orangme juice with date till become paste
-combine egg with  oil
-combine the dry ingredients together.
-bake




Cinnamon Raisin Bread (Whole Wheat)
adapted from Averie Cooks
makes 1 loaf

1 egg
2/3 cup milk
1/4 cup (half a stick) butter
2 1/4 t instant yeast
2 t honey
1 t cinnamon
1/2 t salt
2 1/3 cups white whole wheat flour*
1 1/2 cups raisins
1 t cinnamon and 3 packets truvia (or 2-3 T brown sugar), for sprinkling

In a small bowl, lightly beat the egg.  Set aside.  In a medium bowl (or microwave safe measuring cup), heat the milk and butter in the microwave for about 30-45 seconds, to remove the chill and warm slightly.  Stir in the honey until dissolved, and stir in the beaten egg.

In the bowl of a stand mixer, stir together the yeast, cinnamon, salt, and flour.  Add in the milk mixture and knead (with the dough hook attached) for 5-8 minutes, until the dough pulls away from the bowl and is elastic/smooth.  Transfer to a lightly oiled bowl, and cover with plastic wrap.  Allow to sit in a warm area until doubled in size, about one hour (I learned a new trick with this:  use a heating pad so you don't need to turn on your oven for heat in the winter).

Punch the dough down to release the air, and turn it out onto a clean, lightly floured surface (I like to use my Silpat mat).  Pour the raisins over the dough, and knead until evenly dispersed through the dough.  Flatten the dough into a large rectangle (about 8" by 12"), and sprinkle with cinnamon and truvia (or brown sugar) evenly across.  Roll the dough up from the short side, creating a long cylinder.  Pinch together the ends, and place seam side down into a parchment lined or lightly greased loaf pan (free form is fine, too, on a lined baking sheet).  Cover with plastic wrap, and place in a warm place, again, for another hour, until doubled in size.

Preheat the oven to 375ºF as it is almost done with rising, remove the plastic wrap, and bake for 25-30 minutes, until golden on top (when you tap/knock on the bread, it will sound hollow inside).  Allow to cool slightly in the pan before turning out onto a wire rack to cool.  Cool completely before slicing.

Store in an airtight container.  This can be frozen in an airtight container (or freezer bag) for up to 3 months

PUDING ROTI SOS KASTARD

PUDING ROTI SOS KASTAD

Sumber :  MyResepi
Sumber : Azita Zain

Bahan-bahan Puding Roti :

• 6 keping roti slice
• 2 sudu besar marjerin / mentega - dicairkan
• 4 biji telur Gred B
• 3 sudu besar gula
• 1 sudu kecil esen vanilla
• 475ml susu segar
• Segenggam kismis 

Cara-cara :

1. Carik-carikkan roti dan masukkan ke dalam loyang pembakar.
2. Curahkan marjerin / mentega cair ke atas roti tersebut.
3. Taburkan pula kismis di atasnya.
4. Dalam mangkuk lain, pukul telur sedikit. Masukkan gula, esen dan susu segar. Kacau rata.
5. Tapiskan adunan ke dalam loyang yang mengandungi roti tadi. Tekan roti supaya tenggelam ke dalam adunan susu / telur tadi.
6. Panaskan ketuhar pada 170C selama 10 minit. Masukkan loyang dan bakar selama 45 minit atau sehingga masak.
7. Keluarkan dan sejukkan sebelum disejukkan di dalam petiais.

Puding roti sos kastard

Bahan-bahan ( 1 happy family )

• Bahan A
• 500 ml susu segar/fresh milk
• 8 keping roti (gardenia/high 5)
• Bahan B
• 4 s/b gula halus
• 2 s/b butter - cairkan sebentar atas api
• 2 biji telur ayam
• 1 sudu teh esen vanilla
• 1 s/b tepung jagung
• 1 s/b serbuk kayu manis/cinnamon powder *(optional)
• 1 s/b buah pala *(optional)
• Bahan C-kuah
• 1 tin susu cair
• 2 s/b tepungkastad
• 2 s/b gula

Cara-cara

1. Hancurkan /koyakkan roti dan rendam dalam susu 1/2 jam
2. Kacau dan gaul rata bahan B. Tuangkan ke dalam loyang bersama dgn bahan A yg telah direndam.
3. Bakar dalam suhu 180'C selama 30 minit/masak. Biarkan sebentar sebelum disejukkan dlm fridge.
4. Gaulkan bahan sos kastad dan masakkan diatas api yg sederhana sebentar.
5. Tuangkan sos diatas puding semasa menghidang. 

uding Roti Sos Kastard

Selamat mengundi untuk mereka di Bumi Sarawak! =0).

Mari, jamu puding roti sambil menunggu keputusan undian...

 By: Mrs.Nurulazmi
Source: http://penjankayu.blogspot.com/

BAHAN-BAHAN:
Bahan A (untuk puding)

• Roti secukupnya (saya guna roti untuk buat mini roti John/roti hotdog)
• 400 ml susu cair
• 15 gram kismis hitam atau kuning
• 3 biji telur
• 4 sudu makan gula (saya kisar gula tersebut hingga halus)
• 3 sudu makan mentega
• 2 sudu makan tepung kastard.

Bahan B (untuk sos kastad)

• 1 tin susu cair
• 2 sudu besar gula (saya kisar gula tersebut)
• 2 sudu besar tepung kastad
• Air secukupnya

CARA MEMASAK:

1. Sapukan sedikit mentega pada loyang pembakar.
2. Kemudian, susun roti di dalam loyang (Sebelum menyusun roti di dalam loyang, saya potong kemas memanjang dan sapukan sedikit mentega di setiap permukaan roti tersebut).
3. Setelah selesai menyusun roti untuk lapisan pertama, taburkan kismis kemudian tutup dengan roti kembali iaitu membentuk lapisan seterusnya. Lakukan secara bertindan satu demi satu sehingga menjadi berlapis (jangan lupa taburkan kismis untuk setiap lapisan dan sapukan sedikit mentega pada permukaan roti).
4. Seterusnya, dalam bekas berasingan satukan susu cair, tepung kastad, mentega, telur dan gula di dalam mangkuk adunan. Pukul hingga kembang. (Teknik saya- jika masih terdapat mentega yang berketul-ketul dan belum sekata, saya kisarkan bahan- bahan tersebut hingga nampak tekstur halus).
5. Setelah itu, tuangkan adunan tadi ke dalam loyang pembakar berisi roti. Bakar hingga masak (Oven saya cepat panas, jadi saya hanya membakar selama 40 minit sahaja).

Untuk sos kastad:

1. satukan gula, susu cair dan tepung kastad. Gaul secara rata.
2. Kemudian, panaskan dengan api dapur yang kecil. Kacau dan kacau sekata.
3. Jika terlalu pekat, tuangkan sedikit air dan kacau (sebab saya kurang minat sos yang terlalu pekat..=0)).

Selamat Mencuba!

BROWN SUGAR BANANA NUT BREAD

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 4 very ripe bananas, mashed
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Nutritional Information

Amount Per Serving  Calories: 273 | Total Fat: 12.1g | Cholesterol: 56mgK

BANANA BREAD

Cook Time:
1 Hr 5 Min

Ready In:
1 Hr 20 Min

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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