Cinnamon Raisin Bread

cinnamon-raisin-bread

 

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

Serves 6-8 people

Ingredients:

 

  • 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

Directions:

  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.

Blueberry Walnut Lemon Bread

Preparation Time:  15 minutes
Cooking Time:  55 minutes

Servings: 12

Ingredients

  • 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

Directions

  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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