Cinnamon Raisin Bread Pudding (Print Version)

Soft cinnamon bread with raisins melds into a creamy, spiced custard—perfect for breakfast or dessert.

# What You'll Need:

→ Pudding

01 - 4 cups cubed cinnamon-raisin bread
02 - 2 cups milk or half-and-half
03 - 3 large eggs
04 - 1/2 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 teaspoon ground cinnamon

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Arrange cinnamon-raisin bread cubes in a baking dish.
02 - In a mixing bowl, whisk together milk or half-and-half, eggs, sugar, vanilla extract, and ground cinnamon until well blended. Pour the custard evenly over the bread cubes, pressing lightly to ensure all pieces are saturated.
03 - Bake for 45 minutes, or until golden brown and the center is just set. Serve warm as is, or garnish with cream if desired.

# Additional Tips::

01 -
  • Quick to prepare with just fifteen minutes of hands on time
  • Perfect use for leftover or stale bread you might otherwise toss
  • Simple pantry ingredients you probably already have
  • Doubles as an easy breakfast or hearty dessert
02 -
  • High in satisfying carbohydrates and protein so it keeps you full
  • Freezes beautifully for make ahead breakfast or dessert
  • A delicious way to reduce food waste
03 -
  • Never rush the soaking step since fully saturated bread gives the most luscious texture
  • Do not skip using real vanilla extract if you can find it and if you prefer a crunchier top lightly sprinkle with raw sugar before baking
  • My biggest mistake early on was underbaking and ending up with a soupy center so always check with a knife inserted in the middle it should come out mostly clean with just a hint of moisture

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