Cinnamon Raisin Bread Pudding – a delicious recipe with Spray, Cinnamon, water, Vegetable Oil, eggs, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0F. Coat 13 x 9-inch baking dish with no-stick cooking spray. Combine quick bread mix, water, oil, 2 eggs and 1/2 cup swirl mix (small clear packet) in large bowl. Stir 50 to 75 strokes until well blended. Pour into prepared baking dish. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Place on wire rack to cool completely.
2
REMOVE bread from baking dish. Cut into 1-inch cubes. Place cubes back into baking dish. Sprinkle evenly with raisins. Combine half-and-half, 1/4 cup caramel topping, 6 eggs and remaining swirl mix in large bowl. Whisk until well blended. Pour egg mixture evenly over bread cubes. Let rest 15 minutes.
3
BAKE 55 to 60 minutes or until center is set. Combine 3/4 cup caramel topping, glaze packet and cinnamon in small bowl. Serve over warm bread pudding.
963
kcal
Calories
58
g
Fat
110
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Crisco Original No-Stick Cooking Spray, 17 3/8 ounces Pillsbury Cinnamon Swirl Quick Bread & Muffin Mix 1 package, 3/4 cup water, 3 tablespoons Crisco Pure Vegetable Oil, and more.
Yes, Cinnamon Raisin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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