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.

JAMAICAN SWEET POTATO PUDDING

2 pounds sweet potatoes (4 to 5 potatoes)
2 1/2 cups cocunute milk
2 cups all purpose flour
1 1/2 cups brown sugar
1 cup raisins or currants
1/4 cup butter, melted
2 tsp. vanilla
1 tsp. salt
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon

Preheat the oven to 300 F. Grease a 9 inch square baking dish.
Peel and grate the sweet potatoes. In a large bowl, combine the potatoes, coconut milk, flour, sugar, raisins, butter, vanilla, salt, nutmeg and cinnamon. Mix well. Pour the mixture into the baking dish and bake for 45 to 60 minutes or until the liquid is absorbed and the top of the pone is golden brown.

Cool before serving. This is great with rum sauce.

SWEET POTATO PUDDING

Original recipe makes 8 servingsChange Servings


 6 large sweet potatoes, peeled and quartered
 1/2 cup butter, melted
 2/3 cup dark brown sugar
 2/3 cup white sugar
 4 eggs, beaten
 2/3 cup orange juice
 2 teaspoons vanilla extract



Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2 quart baking dish.
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash.
In a large bowl, combine the mashed sweet potatoes, butter, brown sugar, white sugar, eggs, orange juice and vanilla; stir until smooth. Pour into buttered dish.
Bake in preheated oven 40 minutes.




SWEET POTATO PUDDING

Ingredients
2 1/2 cups baked sweet potatoes pulp, scooped from the skin
1/2 cup packed light or dark brown sugar
4 large eggs
1/3 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons pure vanilla extract
1 tablespoon corn syrup, preferably dark
1 tablespoon light or dark rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Praline topping, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.

With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.

Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.

Praline Topping:

1/2 cup chopped pecans

1/4 cup chopped crystallized ginger

1/4 cup packed light or dark brown sugar

2 tablespoons unsalted butter, softened

In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.









SWEET POTATO PUDDING

Ingredients

• 5 pounds sweet potatoes, scrubbed
• 3 tablespoons vegetable oil
• One 8-ounce package Philadelphia® cream cheese, at room temperature
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/4 teaspoon regular salt
• 11/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 5 large eggs
• 1/4 cup evaporated milk
• 1 tablespoon fresh orange juice
• 11/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground nutmeg
• Vegetable shortening
• 1 teaspoon ground cinnamon

STICKY DATE PUDDING

Sticky Date Pudding Dari Mommy Aqeel.

Assalamualaikum dan selamat sejahtera.


Mommy Aqeel  selalu beritahu Cm yang Sticky Date Pudding sangat sedap.Berkali kali dan bersungguh-sungguh :)Semasa beliau belajar di Melbourne dulu katanya dia pernah masak pudding ni.Mabless katanya hehe...Jadi hari Jumaat hari tu Cm minta dia masakkan untuk tetamu yang datang beraya.Alhamdulillah semua orang suka....tetapi kena awas!!kepada pesakit kencing manis kerana pudding agak manis.Lain kali kena kurangkan sukatan gulanya.

Kebetulan stok buah kurma semasa Ramadhan tempohari masih banyak jadi ini lah masa yang sesuai  nak cuba resipi pudding yang sedap ini.Resipi asalnya diambil dari SINI.

Bahan-bahannya:

250 gm buah kurma yang jenis lembut-buang biji dan cincang.(Timbang tanpa biji)
1 tsp Soda Bicarbonate.
1 1/2 cawan air panas yang mendidih.
125 gm butter-suhu bilik.
1 cawan gula perang.(asal 1 1/2 cawan)
1 tsp essen vanilla.
2 biji telur -grade A.
1 3/4 cawan tepung naik sendiri.

Sos karamel.

1 cawan gula perang.
300 ml thickened cream.
1/2 tsp essen vanilla.
60 gm butter.

Cara-caranya:

• Panaskan oven 180 darjah celcius.Dan sapukan butter pada loyang 7cm x 22 cm.Alaskan dengan baking paper.
• Satukan buah kurma dan soda bicarbonate ke dalam mangkuk yang sesuai.Tuangkan air panas keatasnya dan biarkan terendam selama 20 minit.
• Sementara menunggu kurma direndam,pukul butter dan gula serta vanilla sehingga kental.Masukkan telur sebiji demi sebiji.Pukul hingga kembang.
• Masukkan tepung berselang seli dengan kurma dan gaul hingga rata.
• Tuangkan kedalam loyang dan bakar hingga masak.

Sos Karamel:

Satukan semua bahan-bahan untuk sos ke dalam periuk yang sesuai. dan  masak atas api yang perlahan sehingga karamel pekat. .Bahagikan sos kepada dua bahagian.1/2 bahagian sos dicurahkan ke atas permukaan puding... jangan lupa cucuk cucukkan permukaan pudding dengan garfu sebelum curah sos ya.

.Separuh lagi untuk  di tuangkan apabila menghidangnya nanti.Pudding Sticky date ini sedap dimakan sewaktu  masih panas.Jika telah sejuk panaskan sosnya terlebih dahulu sebelum dihidangkan.selamat mencuba:)