Prep 20 mins
Cook 1 hr
Very comfort-foody! From the Oprah site.
Make and share this Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce recipe from Food.com.
Cinnamon Raisin Bread Pudding
- 8 cups raisin bread or 8 cups challah, cubed
- 2 apples, peeled and cubed
- 6 egg yolks (may use egg substitute)
- 3 whole eggs
- 1 1⁄2 cups granulated sugar
- 1⁄4 cup brown sugar
- 1 cup heavy cream (may use non-dairy creamer)
- 1 cup whole milk (may use 2%)
- 1 tablespoon vanilla
- 1⁄2 tablespoon cinnamon
- 2 tablespoons butter
Orange Butterscotch Sauce
- 2 tablespoons unsalted butter
- 1⁄4 cup brown sugar
- 1⁄4 cup orange liqueur
- 1 orange, squeezed
- 1⁄4 cup heavy cream
- -------CinnamonRaisin Bread Pudding-----------.
- Peel and cube the apples.
- In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
- Remove from heat.
- In a 10" x 8" pan, layer bread cubes and apple cubes.
- In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
- Pour mixture over bread and apple cubes and allow to sit 15 minutes.
- Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
- Back in 350-degree oven for 35 minutes or until knife comes out clean.
- Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
- -----------OrangeButterscotch Sauce------------.
- In sauce pan melt butter, then add brown sugar and allow to bubble.
- Add orange liqueur and fresh orange juice and allow to reduce to half.
- Add heavy cream and reduce until lightly thickened.
Holy belly-rubs, Batman! My wife is diabetic and, up until a few months ago, I would frequently scour diabetic web sites looking for desserts that I could make for her. I have essentially abandoned that practice because so many of those recipes simply suck and, instead, I now look for dessert recipes that I think might lend themselves well to being made with sugar substitutes and, when my wife first tasted this pudding, you would have thought that I had captured Osama! Here’s the skinny on how I did it: I used freshly-made raisin bread that I had bought hot out of our local Amish bakery’s oven earlier in the day, sweet Fuji apples, measure-for-measure Splenda brand white sugar substitute, the juice of a blood orange (sweet orange flavour second to none), Sugar Twin brand brown sugar substitute (WARNING: this stuff does NOT melt easily – you MUST melt the other ingredients first and then add the Sugar Twin), and Cointreau (one of the sweetest yet most subtle orange liqueurs. And, as an added bonus, would you just take a look at the sodium content of this marvelous creation!!! Ayup, I was able to enjoy it, guilt-free, also. OK, that’s enough ego-boosting for Mirj for today – I’ll stop typing now.
This is the best bread pudding I have ever made. I add pecans and because I use challah bread, I also add raisins to the recipe and triple the sauce, that is my hubby's favorite part. You could likely use Italian bread as well. I have also used Butterscotch liquor instead of orange liquor but any way you make it this is a fantastic decadent bread pudding that tolerates change ups well. You could add pumpkin puree for a Thanksgiving treat as well. Highly recommend it. I have used this at dinner parties and get rave reviews and requests for the recipe. Try it, play around with the ingredients and make it your own. Great recipe.