Cinnamon Raisin Bread Pudding

Bread pudding just may be one of the most underrated baked goods. It’s super moist without being soggy, rich in flavor, and typically not overly sweet. While it’s a pretty classic dessert, I’ve found a lot of people have actually never tried it, and that is a real shame. Luckily, that’s easy to remedy as it’s a quick dish to make. With simple ingredients and minimal prep, this tried and true recipe is an excellent choice for first-timers.

Don’t let the name “pudding” confuse you, this dish is solid in form and more akin to french toast than any pudding we’re familiar with in the states. Eggs and cream give the bread a custard texture with just the right amount of sweetness. For this recipe, raisins are boiled in water, butter, and cinnamon to make them extra plump and juicy. Mix everything together and then bake it to a golden perfection. The final result is a warm and gooey dessert that is sure to satisfy any sweet tooth.

Why You’ll Love This Recipe

This Cinnamon Raisin Bread Pudding is perfect for those who enjoy a comforting dessert with a hint of nostalgia. It’s simple to prepare, and the ingredients are easy to find. Plus, it’s a great way to use up any stale bread you have on hand, transforming it into something magical.

Kitchen Equipment You’ll Need

• 9×13 baking dish
• Small saucepan
• Large mixing bowl
• Whisk
• Foil

Ingredients

• 1 loaf stale challah bread, cubed
• 5 eggs
• 2 cups whole milk
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• ½ cup white sugar
• 1 tablespoon cinnamon
• 1 cup raisins
• 1 cup water
• 2 tablespoons butter
• 1 teaspoon cinnamon

For the Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoon milk
• ½ teaspoon cinnamon

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F and grease a 9×13 baking dish.
2. In a small saucepan, combine the raisins, water, butter, and 1 teaspoon of cinnamon over medium-high heat. Bring the mixture to a boil, letting the raisins plump up, then remove from heat.
3. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, and 1 tablespoon of cinnamon. Add the raisin mixture, including the liquid.
4. Add the cubed bread to the egg mixture, stirring until fully combined. Allow it to sit for 10 minutes to absorb the liquid.
5. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 50 minutes.
6. Remove the foil and bake for an additional 10-15 minutes until golden.
7. For the glaze: whisk together all the glaze ingredients and drizzle over the bread pudding before serving.

Tips for Success

Ensure your bread is stale to better absorb the custard mixture. If your bread is fresh, you can cube it and let it sit out overnight or lightly toast it in the oven.

Additional Tips and Variations

Feel free to experiment with different types of bread or add-ins like nuts or chocolate chips. For a more adult version, try adding a splash of bourbon or rum to the custard mixture.

Nutritional Highlights (Per Serving)

Calories: 350 | Fat: 15g | Carbohydrates: 45g | Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of bread? Yes, you can use any sturdy bread like brioche or French bread.

How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Conclusion

I hope you enjoy making this Cinnamon Raisin Bread Pudding as much as I do. It’s a comforting dessert that brings warmth and sweetness to any occasion. Give it a try, and don’t forget to share your experience with me in the comments below!