Best Vanilla Cinnamon Pudding Recipes

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Steps:

• Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
• Ladle pudding into bowls and top with ground cinnamon.

APPLE CINNAMON BREAD PUDDING WITH VANILLA BEAN WHIPPED CREAM

Steps:

• For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly.
• Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes.
• Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.)
• Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled.
• Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.

VANILLA AND CINNAMON CHALLAH BREAD PUDDING (JEWISH)

Steps:

• Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
• Place the bread chunks in a large mixing bowl.
• In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
• Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
• Bake 35-45 minutes, or until lightly golden.
• Cool about 5 minutes before serving, although it will also taste just fine served cold.

VANILLA PUDDING CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. Ina large bowl, take the pudding mix and prepare according to package directions. Add butter, eggs and salt. Mis well. Then add yeast mixture. Blend. Gradual add flour, knead until smooth. Do not overflow the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to34X21 inches in size.. Take 1 cups soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake 350 for 15-20 min. Remove when they start to turn golden( don't overtake). Frost warm rolls with cream cheese frosting(combine butter and cream cheese and mix well. The add vanilla and sugar and mix again, then add milk for desired consistency)
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VANILLA AND CINNAMON CHALLAH BREAD PUDDING

Steps:

• Preheat the oven to 350'. Lightly grease a 9x 13 inch baking dish. Place the bread cues i a large mixining bowl. In a separate bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt. Pour this mizture over the bread cubes and let stand for 10 minutes. Fold in the apples and raisis, if using. Spoon the mixture into the prepared pan and dust the tp with a little confectioners sugar and cinnamon. Bake until lightly golden (35 to 45 minutes). Cool about 5 minutes before serving. This can be served warm or cold.

CINNAMON BREAD PUDDING WITH WARM VANILLA BOURBON SAUCE RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a round 9 inch cake pan. 2. Cut cinnamon raisin bread into medium sized cubes and arrange evenly in cake pan. 3. In a small frying pan over medium heat, sauté the raisins with a dash of cinnamon in a tbsp of butter until soft. Toss raisins and chocolate chips with bread cubes. 4. In a small saucepan over medium heat, combine sugars, milk, 1 tbsp cinnamon and butter. Stir until butter is melted. Allow to cool slightly and stir in vanilla. Temper the eggs by adding a few tablespoons of the butter sauce to the eggs. (This step raises the temperature of the eggs to prevent 'scrambling!') Add eggs to butter mixture and pour over bread cubes. 5. Create a water bath by filling a large baking pan with sides with ½ inch of water. Place cake pan in water bath & cover cake pan with foil. Bake in preheated oven 40 minutes. Remove foil and bake another 10 minutes uncovered. Vanilla Bourbon Sauce 6. After replacing the bread pudding in the oven to finish cooking, prepare the Bourbon sauce. 7. Whisk together 3 tbsp milk and cornstarch in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted, add Bourbon and sugar and stir constantly until boiling. Slowly add cornstarch mixture to thicken the sauce. Continue cooking until thick, stirring constantly. Remove from heat when thick. 8. After removing bread pudding from oven, pour Bourbon sauce over the bread pudding. Let sit 5 minutes before serving to allow sauce to flavor the bread pudding. The sauce will continue to thicken and form a beautiful glaze over the bread pudding.

VANILLA CINNAMON TAPIOCA PUDDING RECIPE - (4.5/5)

Steps:

• Soak tapioca pearls in 2 cups cold water for at least 2 hours. Drain, but do not rinse. Bring milk, salt, and cinnamon sticks (or ground cinnamon to taste) to a gentle boil in a medium, heavy bottomed sauce pan. Reduce heat and add tapioca pearls. Cook, stirring constantly, over medium heat until tapioca pearls are translucent and milk has thickened into a custard. This may take anywhere from half an hour to an hour, depending on the type of tapioca you are using. Separate eggs. In a medium bowl, whisk together yolks and 1/2 cup of sugar. In a different, medium bowl, whisk whipping cream and add remaining 3 tablespoons of sugar 1 tablespoon at a time, whisking in between additions. Beat until fairly stiff. Temper egg yolks: when tapioca has thickened, slowly pour a thin stream of custard into egg yolks, whisking yolks vigorously at the same time. Continuing pouring custard and whisking until you have poured about a cup of custard into yolks. Then, still whisking, pour the yolks and custard back into the main custard pot. Continue to cook pudding for about ten minutes, stirring frequently. When pudding is done cooking, remove from heat and stir in vanilla. Then, gently fold whipped cream until fully incorporated. Pour into serving dish and refrigerate until serving time. Garnish with cinnamon and sugar.

VANILLA CINNAMON PUDDING

Steps:

• 1. In a saucepan over medium heat, whisk together the sugar, cornstarch, cinnamon and salt. Gradually whisk in the milk. Cook for 5 minutes, stirring constantly. The milk will foam and thicken slightly.
• 2. Remove from heat and stir in the vanilla.
• 3. Pour into individual serving bowls, and chill at least 30 minutes.
• Note: To prevent a skin from forming place parchment paper or plastic wrap directly on top of the pudding so it is touching the surface.