Hobby Stash » Bread

Mexican Bread Pudding

Linda — Mon, 02 Feb 2009 13:15:49 +0000

This is absolutely delicious! This can be served as a dessert or as a side dish to a breakfast quiche. It’s almost like eating a cinnamon and raisin roll.

Ingredients:

1 cup packed brown sugar
1 1/2 cups water
2 tablespoons margarine or butter
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
5 cups 1/2-inch cubes toasted French bread
1/2 cup chopped blanched almonds or walnuts
1/2 cup raisins
1 tart apple, chopped
1 cup shredded or diced Monterrey Jack or Cheddar cheese (4 oz)

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top.

Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

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Mexican Bread Pudding

Linda — Wed, 28 Jan 2009 12:23:17 +0000

This is absolutely delicious! I used walnuts and added extra walnuts and raisins to the recipe. This can be served as a dessert or as a side dish to a breakfast quiche. It’s almost like eating a cinnamon and raisin roll…

Ingredients:

Cooking Instructions:

Heat brown sugar, water, margarine, cinnamon, and orange peel to boiling; reduce heat. Simmer uncovered 5 minutes.

Layer half the bread cubes, nuts, raisins, apple and cheese in ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top. Bake uncovered in 350° oven until syrup is absorbed, 30-40 minutes.

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Scotch Raisin Bread

Linda — Wed, 24 Dec 2008 13:47:37 +0000

A delightful sweet bread recipe!

Ingredients:
3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup sugar	2 cups buttermilk ⅔ cup molasses 1½ cups uncooked oats 1½ cups raisins ½ cup chopped nuts
Cooking Instructions:
Preheat oven to 350°. Grease and flour two loaf pans. In a medium bowl sift toegther flour, baking soda, baking power, and salt; set aside. In large mixing bowl, at high speed, beat eggs until light. Add sugar gradually beating until fluffy. At low speed, beat in buttermilk and molasses. Stir flour mixture into sugar mixture. Stir in oats, raisins, and nuts. Pour into loaf pans. Bake for one hour or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Store 1 day before slicing.

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