A timeless cinnamon and raisin bread pudding made with toasted cake cubes, a cinnamon creamy pudding then baked in individual servings topped with raisins and a sweet icing glaze.
- 1 box Duncan Hines Classic Yellow cake mix
- ½ teaspoon ground cinnamon
- 6 large eggs
- 1 1/3 cups water
- 1/3 cup oil
- 1 package (8ounce) cream cheese, softened
- 1 packet of Duncan Hines® Frosting Creations™ Cinnamon Roll Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
- 2 cups plus 3 tablespoons milk
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup raisins
- 1 cup powdered sugar
- Preheat oven to 325 degrees F. Line a 15 x 10-inch baking pan with parchment paper. Lightly spray with no stick cooking spray. Set aside.
- Mix cake mix, cinnamon, 3 eggs, water and oil in large bowl following package directions. Spread evenly into prepared pan.
- Bake for 13 to 15 minutes or until top of cake springs back when touched. Allow cake to cool for 5 minutes in pan then turn out on a cooling rack. Carefully peel off paper.
- Line pan again with parchment paper and lightly spray with cooking spray. Once cake has cooled, cut into 1 inch cubes and place in a single layer on prepared baking pan. Toast in 350 degree F. oven for 10 minutes.
- While cake cubes are toasting beat cream cheese, in medium bowl using an electric mixer until smooth. Pour pack of Duncan Hines® Frosting Creations™ Cinnamon Roll Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Add to cream cheese mixture and mix until combined about 2 minutes.
- Combine 2 cups milk, remaining eggs, vanilla and salt in a medium bowl. Mix milk mixture in with cream cheese mixture until evenly blended with electric mixer.
- Lightly spray 8 (8ounce) ramekins with cooking spray. Place cake cubes evenly in prepared ramekins. Add pudding mixture to each ramekin completely covering cake cubes. Sprinkle raisins over tops of each bread pudding.
- Bake 25 to 30 minutes, or until the pudding is set.
- In a small bowl stir powdered sugar with remaining milk until smooth. Drizzle over cooled bread pudding and serve. Refrigerate any leftovers.
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jillsy (3 discussions) on Apr 17, 2012 at 06:29 AM
Wow, that is brilliant ! I am going to have to try this
