Save to Pinterest This cinnamon raisin bread pudding is the coziest comfort you can make from day old bread. It is rich with vanilla and cinnamon and every bite gives you a warm custardy texture dotted with sweet raisins. I love to whip this up for sleepy weekend mornings or as a homestyle dessert for friends who crave nostalgia.
It has become my go to for potlucks and family brunches because people always go back for seconds. The way the house smells while it bakes is pure magic.
Ingredients
- Cinnamon raisin bread: choose a loaf with plump raisins and a cinnamon swirl for the best flavor stale bread soaks up custard best
- Milk or half and half: use whole milk for richness or half and half if you want an extra creamy texture
- Eggs: fresh eggs give the custard its signature structure and silkiness
- Sugar: plain white sugar is classic and balances all those spicy warm notes
- Vanilla extract: real vanilla is worth it here for depth and aroma
- Ground cinnamon: use freshly opened cinnamon for bold flavor
Instructions
- Preheat the Oven:
- Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. This ensures accurate baking from the start and gives gentle heat without drying the pudding.
- Prepare the Bread:
- Cube your cinnamon raisin bread into bite sized pieces around one inch each. Scatter them evenly in your baking dish so every piece gets a good soak.
- Mix the Custard:
- In a mixing bowl whisk together the milk or half and half eggs sugar vanilla and cinnamon. Whisk until completely smooth with no streaks of egg remaining. This gives your bread pudding the creamiest texture.
- Soak the Bread:
- Pour the custard over the bread cubes making sure every piece gets wet. Use a spoon or clean hands to gently press the bread down so it absorbs as much liquid as possible. Let it sit for five to ten minutes for best absorption.
- Bake the Pudding:
- Slide the baking dish into the oven and bake for forty five minutes. The top should be golden brown and the center should not jiggle when you give the pan a gentle shake. Let it cool for a few minutes so the custard sets before spooning out servings.
- Serve Warm:
- Scoop into bowls and serve as is for humble morning comfort or top with cream ice cream or a sprinkle of nutmeg for something extra.
Save to Pinterest My favorite part is always those little chewy raisins scattered throughout which soak up the custard and taste almost caramelized after baking. Last Christmas I caught my dad sneaking bites from the baking dish while it was still too hot to eat and I have laughed about it ever since.
Storage Tips
Leftovers keep well covered in the refrigerator for up to four days. Reheat in the microwave or in a low oven with a splash of milk to restore moisture. For freezing let the bread pudding cool completely then slice into portions and wrap tightly. Defrost overnight in the fridge and warm gently before serving.
Ingredient Substitutions
If you only have plain bread toss in a handful of raisins and a teaspoon more cinnamon for similar flavor. Oat or almond milk works well for a dairy free version just be sure to use a sturdy bread that will hold up to soaking.
Serving Suggestions
Dress up each serving with a dusting of powdered sugar a drizzle of maple syrup or a dollop of Greek yogurt for a breakfast treat. For dessert I like to pour warm cream or vanilla sauce over the top.
Cultural Context
Bread pudding is a classic in American comfort cuisine often appearing at holiday tables and family gatherings. The cinnamon and raisin twist comes from my grandmother who loved her bread pudding sweet and spicy.
Seasonal Adaptations
Add diced apples or pears for autumn flavor. Include orange zest for a hint of brightness around winter. Scatter fresh berries on top in summer for a tart contrast.
Extra Helpful Notes
Use day old bread so it holds up to soaking. Let the custard soak for at least ten minutes before baking. Serve slightly warm for the best texture.
Success Stories
A friend once brought this bread pudding to a new moms group and not a crumb remained. Another time I swapped in chocolate chips for half the raisins and it felt like a whole new treat for the kids.
Freezer Meal Conversion
Prepare and bake as directed then cool fully. Slice into single servings and freeze individually wrapped. For easy busy mornings microwave from frozen or reheat in a covered dish in a medium oven until hot through.
Save to Pinterest This bread pudding always brings comfort and a sense of nostalgia to our table. Serve it warm and watch it disappear quickly.
Common Recipe Questions
- → Can I use any bread for this pudding?
While cinnamon-raisin bread offers maximum flavor, any stale, slightly sweet bread can work. Brioche and challah are also great options.
- → Should I use milk or half-and-half?
Milk yields a lighter custard, while half-and-half makes it richer and creamier. Choose based on your preference and desired texture.
- → How do I prevent a soggy or dry pudding?
Ensure bread cubes are well-soaked. Bake until set but still soft; over-baking can cause dryness, while under-baking may leave it mushy.
- → What toppings work well with bread pudding?
Try pouring over cream, adding nuts or extra raisins, or finishing with caramel or maple syrup for extra indulgence.
- → Is this suitable for a vegetarian diet?
Yes, this dish contains no meat and can be enjoyed by vegetarians. Check your bread for any non-vegetarian ingredients if needed.
- → Can I prepare this in advance?
Absolutely. Assemble the pudding, cover, and refrigerate overnight. Bake when ready to serve for optimal freshness and texture.