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Breakfast

Cinnamon Swirl Raisin Bread Pudding

  • Prep-Time 15 Mins
  • Cook-Time 40 Mins
  • Servings 5-8

Watch how to make this recipe

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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.

  • 6

    PLACE cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups.

  • 7

    BAKE for about 35 minutes or until puffed and golden brown. (Add 5 to 10 minutes if refrigerated.)

  • 8

    SERVE warm or at room temperature drizzled with caramel topping.

Products Used

In This Recipe

12oz_CaliforniaSunDriedRaisins_Box_Front_Website

California Sun-Dried Raisins

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Website_Raisin-Bread

Cinnamon Swirl Raisin Bread

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