Cinnamon-Raisin Bread Pudding

Top each serving of this cozy bread pudding recipe with a dollop of whipped cream, sprinkle of cinnamon, and a few slices of blood orange.

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  • Makes: 12 servings
  • Hands On: 25 mins
  • Total Time: 1 hr 30 mins

Cinnamon-Raisin Bread Pudding

Directions

  1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans. Line with parchment paper. Butter paper.
  2. Spread 12 bread slices with 1 tsp. softened butter each; spread remaining 12 with 2 tsp. marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.
  3. In a large bowl whisk together cream, condensed milk, and eggs. Pour over bread. Press bread down to absorb cream mixture. Bake 45 minutes or until a knife inserted in center comes out clean. Let cool 20 minutes in pans on a wire rack.
  4. Meanwhile, in a small saucepan warm remaining marmalade over low heat.
  5. Loosen sides of bread from pans. Invert one pan onto a platter; shake gently to loosen bottom. Remove parchment. Spread with half the warm marmalade. Invert second pan onto a baking sheet or wire rack, then invert again onto a rimless baking sheet so top faces up; gently slide onto first layer. Top with remaining marmalade. Serve within 2 hours. If desired, top with slices of blood orange, mandarin orange, and fresh rosemary sprigs.
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Nutrition Facts (Cinnamon-Raisin Bread Pudding)

  • Per serving:
  • 591 kcal ,
  • 26 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 103 mg chol. ,
  • 324 mg sodium ,
  • 87 g carb. ,
  • 2 g fiber ,
  • 62 g sugar ,
  • 9 g pro.
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