When it comes to comfort food, few desserts can compare to the warmth and nostalgia of Cinnamon Raisin Bread Pudding. This delightful dessert transforms simple ingredients into a rich, creamy dish that envelops you in its sweet embrace. Originating from the frugal practice of using stale bread, bread pudding has evolved into a beloved classic, especially when enhanced with the aromatic flavors of cinnamon and the chewy sweetness of raisins. This recipe not only showcases a great way to reduce food waste but also serves as a wonderful centerpiece for family gatherings, holiday dinners, or a cozy weekend brunch. Let’s dive into this comforting dish that is sure to be a hit!

Ingredients

• Dry Ingredients:
  • 6 cups of stale bread, cubed (French or challah work well)
  • 1 cup raisins
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 cup granulated sugar
• Wet Ingredients:
  • 4 large eggs
  • 2 cups whole milk (or half-and-half for a richer pudding)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
• Toppings (optional):
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream for serving

For the best results, ensure your bread is at least a day old; this allows it to soak up the custard without becoming too mushy. If you’re in a pinch, you can toast fresh bread until slightly golden to mimic the texture of stale bread. You can learn more about this topic.

Steps / Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Greasing a 9×13-inch baking dish with butter will ensure easy removal and cleanup.
2. Prepare the bread: In a large bowl, combine the cubed stale bread and raisins. Toss gently to mix, ensuring the raisins are evenly distributed.
3. Mix the custard: In a separate bowl, whisk together the eggs, milk, vanilla extract, melted butter, sugar, cinnamon, and nutmeg until fully combined.
4. Combine: Pour the custard mixture over the bread and raisins. Gently stir to ensure all bread pieces are soaked. Allow the mixture to sit for 10-15 minutes so that the bread absorbs the custard.
5. Transfer to baking dish: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Make sure any raisins that surface are gently pushed back into the mixture.
6. Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The custard should be set, but still slightly jiggly.
7. Cool and serve: Let the bread pudding cool for about 10 minutes before serving. Dust with powdered sugar and serve warm, topped with whipped cream or ice cream if desired.

Tips & Tricks

Here are some helpful hints to ensure your Cinnamon Raisin Bread Pudding turns out perfectly: Check out our related guide for more tips.

• Make-ahead: You can prepare the mixture a day in advance. Just cover it tightly with plastic wrap and refrigerate. Bake the next day as directed.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• Common mistakes: Avoid using too fresh bread, as it may disintegrate. Also, don’t skip the resting time; this helps the bread absorb the custard.
• Experiment: Feel free to add nuts, such as chopped walnuts or pecans, for added crunch, or swap the raisins for dried cranberries or chopped apples for a different flavor profile.

Variations

Cinnamon Raisin Bread Pudding can easily be adapted to suit various dietary needs and preferences:

• Vegan: Substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use almond milk or coconut milk along with a plant-based butter alternative.
• Gluten-free: Use gluten-free bread instead of regular bread to cater to gluten sensitivities.
• Flavor twist: Experiment with different spices like cardamom or ginger, or add a splash of bourbon or rum for a sophisticated kick.

Serving Suggestions

This Cinnamon Raisin Bread Pudding stands on its own but pairs beautifully with a variety of accompaniments:

• Top with creamy whipped cream or a scoop of vanilla ice cream for a decadent touch.
• Serve alongside a hot cup of coffee or a sweet dessert wine for an elegant finish.
• For breakfast, enjoy it with a drizzle of maple syrup and fresh berries for a delightful morning treat.

Try this Cinnamon Raisin Bread Pudding at your next gathering, and watch as it becomes a favorite among friends and family. Its heartwarming flavor and delightful texture make it a standout dish in the realm of comforting dessert ideas. Don’t hesitate to share your experiences and any variations you try!

Cinnamon Raisin Bread Pudding

★★★★★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

8

⏱️

Prep Time

15 min

🍳

Cook Time

50 min

🔥

Calories

—

PIN PRINT SHARE

A delightful dessert that transforms simple ingredients into a rich, creamy dish with the aromatic flavors of cinnamon and the chewy sweetness of raisins.

Cook Mode Keep the screen of your device on

Ingredients

• 6 cups of stale bread, cubed (French or challah work well)
• 1 cup raisins
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/2 cup granulated sugar
• 4 large eggs
• 2 cups whole milk (or half-and-half for a richer pudding)
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• Powdered sugar for dusting (optional)
• Whipped cream or vanilla ice cream for serving (optional)

Directions

1.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter to ensure easy removal and cleanup.

2.

In a large bowl, combine the cubed stale bread and raisins. Toss gently to mix, ensuring the raisins are evenly distributed.

3.

In a separate bowl, whisk together the eggs, milk, vanilla extract, melted butter, sugar, cinnamon, and nutmeg until fully combined.

4.

Pour the custard mixture over the bread and raisins. Gently stir to ensure all bread pieces are soaked. Allow the mixture to sit for 10-15 minutes so that the bread absorbs the custard.

5.

Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Make sure any raisins that surface are gently pushed back into the mixture.

6.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The custard should be set, but still slightly jiggly.

7.

Let the bread pudding cool for about 10 minutes before serving. Dust with powdered sugar and serve warm, topped with whipped cream or ice cream if desired.