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Specialty Desserts

Cinn-A-Tastic Raisin Bread Pudding

Jamie Jones Recipe shared by:
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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.

  • Hands-On Time:
  • Total Time:
  • Servings: 8
  • Rating:

Ingredients

  • 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 (8 ounce) 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

Baking Instructions

  1. 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.
  2. Mix cake mix, cinnamon, 3 eggs, water and oil in large bowl following package directions. Spread evenly into prepared pan.
  3. 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.
  4. 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.
  5. 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.
  6. Add to cream cheese mixture and mix until combined about 2 minutes.
  7. 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.
  8. 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.
  9. Bake 25 to 30 minutes, or until the pudding is set.
  10. 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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Tips

Looking for recipe Lemon Supreme Pound Cake

Looking for recipe Lemon Supreme Pound Cake

I am looking for the recipe that I had 50 years ago for the Lemon Supreme Cake that used apricot nectar in the batter. Anyone know about this. Jane


Angel Food Cakes - higher-rising

Angel Food Cakes - higher-rising

Try using only metal or glass mixing bowls when you prepare your angel food cake mix. Plastic or ceramic bowls can retain traces of grease which will prevent the batter from reaching full volume (which is what you need to make your cake rise nice and high).





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