Cinnamon Raisin Bread



Great recipe for Sunday brunch, or for a special birthday or holiday breakfast celebration!

Serves 6-8 people



  • 16 slices of cinnamon-raisin bread
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 4 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 3 cups milk
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar
  • Fresh berries, for serving


  1. Preheat the oven to 350°. Butter a 9-by-13-inch glass or ceramic baking dish. Brush both sides of each bread slice with melted butter. Arrange the bread in the prepared dish in 2 even rows.
  2. In a large bowl, whisk the whole eggs with the egg yolks until blended. Whisk in the granulated sugar, milk, heavy cream and vanilla. Strain the milk mixture over the bread, pressing on the slices to make sure they’re evenly moistened.
  3. Place the baking dish in a larger roasting pan and pour enough warm water into the pan to reach halfway up the side of the dish. Bake in the upper third of the oven for about 25 minutes, or until the top is lightly browned and the custard is set. Transfer the baking dish to a rack and let the custard rest for 15 minutes. Sift confectioners’ sugar over the custard and cut into squares. Serve with berries.
MAKE AHEAD INSTRUCTIONS: The bread custard can be prepared through Step 2. Cover with plastic wrap and refrigerate overnight.

Zucchini Bread Loaf

A perfect addition to your Thanksgiving feast! Our recipe for this is all from scratch, home made, moist and delicious!

Note: this recipe will yield 2 loaves.

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 40 Min

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift the flour, then combine in a mixing bowl with the salt, baking powder, soda, and cinnamon.
  3. Beat the eggs with the oil, vanilla, and sugar in a large bowl. Add the sifted mixture to the creamed mixture, and beat well until smooth (but don’t overdue). Stir in zucchini and nuts and mix well. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  5. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Challah Bread Pudding

Preparation Time:  20 minutes
Cooking Time:  45 minutes

Servings: 12


  • 8 thick slices day-old challah or brioche, cubed
  • 3 cups whole milk
  • 3/4 cup heavy cream
  • 3/4 cup sugar
  • 3 large eggs
  • 3 tablespoons butter, melted
  • seeds from half a vanilla bean
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup golden raisins, optional
  • Vanilla Sauce Ingredients:
  • 1 cup heavy cream
  • seeds from half a vanilla bean, plus the pod
  • 4 egg yolks
  • 5 tablespoons sugar


Gather these tools: cutting board, chef’s knife, bread knife, wet and dry measuring cups, measuring spoons, large and medium mixing bowls, rubber spatula, 2-quart casserole, shallow roasting pan, whisk, wooden spoon

Preheat the oven to 350oF; place the rack in the center of the oven.

Place the bread pieces in a large bowl. Add the milk and cream, and stir well to soak all pieces. Set aside.

In a medium bowl, beat the eggs and sugar until thick and creamy, and lightened in color. Add the melted butter, vanilla seeds, cinnamon, and nutmeg. Pour this mixture over the milk-soaked bread. Gently fold in the optional raisins.

Pour the mixture in a casserole set in a shallow roasting pan and prepare a water bath: pour enough boiling water in the roasting pan to reach half-way up the sides of the casserole.

Bake until set and golden brown, about 45 minutes.

Meanwhile, prepare the vanilla sauce. In a small, heavy saucepan, heat cream, vanilla beans, and vanilla pod until it is almost boiling, with bubbles forming at edges. Discard the vanilla pod. Quickly whisk together egg yolks and sugar until thick, creamy, and lightened in color. Slowly pour 1/3 of hot cream into the egg/sugar mixture, whisking constantly. Gradually add the egg/sugar mixture to the saucepan with the remaining cream, whisking constantly. Continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat immediately and strain if necessary. Set aside.

Remove the bread pudding from the roasting pan. Serve warm with warm sauce, or cold with chilled sauce.

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Low-Fat Chocolate Bread Pudding

Preparation Time:  20 minutes
Cooking Time:  20 minutes

Servings: 2


  • Nonstick cooking spray
  • 1 cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
  • 2 tablespoons miniature semisweet chocolate pieces
  • 2 tablespoons sugar
  • 1/3 cup fat-free milk
  • 3 tablespoons refrigerated or frozen egg product, thawed, or 1 egg
  • 1/2 teaspoon finely shredded orange peel
  • 1/4 teaspoon vanilla
  • Sifted powdered sugar or fat-free whipped topping (optional)
  • Directions

    Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

    Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

    Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.

    Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired. Makes 2 servings.

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    Almond Tea Cakes

    Preparation Time:  30 minutes
    Cooking Time:  20 minutes

    Servings: 48


    • 2 cups butter, softened
    • 3/4 cup sugar
    • 3/4 cup packed brown sugar
    • 2 eggs
    • 4 teaspoons almond extract
    • 4 cups all-purpose flour
    • 1 teaspoon baking powder
    • FILLING:
    • 1 egg white
    • 1/2 cup sugar
    • 1/2 cup ground almonds
    • 1/2 teaspoon lemon juice
    • Milk
    • Sliced almonds


    1. In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
    2. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
    3. Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.

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    Old Fashioned Gingerbread Squares

    Preparation Time:  25 minutes
    Cooking Time:  60 minutes

    Servings: 12


    • 1/2 cup white sugar
    • 1/2 cup butter
    • 1 egg
    • 1 cup molasses
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1 cup hot water


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
    2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
    3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
    4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

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    Overnight Caramel Pecan Rolls

    Preparation Time:  90 minutes
    Cooking Time:  35 minutes

    Servings: 24


    • 2 cups milk
    • 2 (.25 ounce) packages active dry yeast
    • 1/2 cup warm water
    • 1/3 cup white sugar
    • 1/3 cup vegetable oil
    • 1 tablespoon baking powder
    • 2 teaspoons salt
    • 1 egg
    • 7 cups all-purpose flour
    • 1 cup packed brown sugar
    • 1/2 cup butter
    • 2 tablespoons light corn syrup
    • 1 cup pecan halves
    • 1/4 cup butter, softened
    • 1/2 cup white sugar
    • 1 1/2 tablespoons ground cinnamon


    1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
    2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
    3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
    4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
    5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
    6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

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    Blueberry Walnut Lemon Bread

    Preparation Time:  15 minutes
    Cooking Time:  55 minutes

    Servings: 12


    • 1 cup walnuts, chopped
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup granulated sugar
    • 2 tablespoons lemon zest
    • 3/4 cup buttermilk
    • 2 eggs
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons canola oil
    • 1 cup fresh or frozen blueberries
    • Glaze:
    • 3 tablespoons granulated sugar
    • 2 tablespoons fresh lemon juice


    1. Preheat oven to 350 degrees F.
    2. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
    3. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
    4. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
    5. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
    6. Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
    7. To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
    8. Brush glaze over bread while still warm.

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