Cinnamon Raisin Bread Pudding is that treat you crave when you’ve got leftover bread and not a single clue what to do with it. You know—when you open your bread box and think, “How’d I even let this sit here for a week?” Oh, and add in that random handful of raisins lurking in your pantry. This dish turns them both into pure magic. Seriously, I used to think bread pudding was just something you saw at church potlucks. Now, it’s my go-to whenever I want a cozy, fuss-free dessert or breakfast that tastes way fancier than it actually is.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Cinnamon Raisin Bread Pudding. After a few test runs, I dialed in the flavors so it’s approachable and full of real-home vibes. Cinnamon Raisin Bread Pudding is that treat you crave when you’ve got leftover bread and not a single clue what to do with it. You know—when…
Cinnamon Raisin Bread Pudding? It’s a Thing.
Let me just say it loud: this is NOT the soggy mess you might remember from some cafeteria! Cinnamon Raisin Bread Pudding is on a whole different level — the secret is really good cinnamon raisin bread. You get all these soft, custardy bites soaked with cinnamon, studded with sweet little raisins here and there. When you bake it, the top goes all golden and crisp. Heart eyes, for real. Some folks drizzle it with this crazy good vanilla sauce, but honestly, even just a splash of cream or a dollop of whipped cream is spot-on.
“I made this last Sunday. My picky kids—yes, *all four*—ate seconds and then argued about who got the leftovers. That never happens, let me tell you.” — Maggie F.
My trick? Let the bread get a bit stale. Fresh bread just doesn’t soak up the custard the same. Trust me, don’t skip that. If you want a deep-dive on a similarly cinnamon-powered snack, check out this Amish cinnamon bread recipe — it’s mind-blowing and actually a pretty fun weekend bake. 
About my raisin choices
Alright, confession: I’m ridiculously picky about my raisins. Gimme the big, plump golden ones any day — regular old dark ones? Meh, I’ll use ‘em if I have to, but golden raisins just have this bursty sweetness I can’t resist. Other people go wild and toss in dried cranberries or even chopped dates. Not my thing, but hey, it’s your kitchen.
My grandma used to soak raisins in a smidge of warm water (or rum, but let’s keep it friendly here), so they plump up all juicy-like. Try it if you really want your Cinnamon Raisin Bread Pudding to shine. Another hot tip: if you spot cinnamon swirl bread on sale, GRAB IT. That stuff in bread pudding? Next-level. If you wanna swap things up entirely, this Janet’s Rich Banana Bread is killer if you’ve got a sweet tooth. 
Proper Storage
So let’s say you actually don’t scarf all this down in one sitting. (Can’t relate, but here’s how to be responsible anyway.) Cinnamon Raisin Bread Pudding keeps pretty well in the fridge for three, maybe four days tops. Just plop the leftovers into a container with a tight lid. If you made a ridiculous amount, you can totally freeze it, too. When you reheat, put it in the oven at 325°F for about 10 minutes so it crisps up again, or zap it in the microwave if you’re desperate.
A little warning: reheated Cinnamon Raisin Bread Pudding sometimes gets a bit chewy in the microwave. Tastes fine, but won’t have that fresh-from-the-oven texture. Pro tip—add a splash of milk before reheating to revive some of that creaminess. Ok, I’ve got strong opinions on fridge smells, so please keep it in something sealed, alright? You don’t want your bread pudding picking up weird leftovers flavors.
More Breakfast Recipes
If Cinnamon Raisin Bread Pudding isn’t enough to warm up your mornings, here are a few more options to keep things interesting:
- For a Southern breakfast twist, try some Fried Cornbread Southern Cornmeal Hoecakes — perfect with anything.
- Feeling indulgent? Whip up Strawberry Cheesecake Banana Pudding for a creamy, sweet start.
- Don’t overlook Caramelized Banana Chia Pudding if you’d rather something on the lighter, but still decadent, side.
Mix and match to keep breakfast (or dessert, I’m not judging) exciting every single week.
Frequently Asked Questions about Cinnamon Raisin Bread Pudding:
Q: Can I make Cinnamon Raisin Bread Pudding ahead of time?
A: 100% yes. Just prep everything and keep it in the fridge overnight, then bake it off when you’re ready.
Q: What kind of milk works best?
A: I love whole milk for richness, but honestly, any milk (even almond or oat) will do the job.
Q: Should I serve it warm or cold?
A: Warm is the way to go, trust me — but cold leftovers in the morning are also weirdly delicious.
Q: Can I skip the raisins?
A: Sure! Sub in chocolate chips (do it), or blueberries for something a little different.
Q: Is there a way to make it dairy-free or gluten-free?
A: Yup. Use a dairy-free milk and gluten-free bread. Turns out just fine, promise.
This Old-Fashioned Gem Needs To Be in Your Recipe Box
Here’s the deal: Cinnamon Raisin Bread Pudding is seriously easy, cozy, and customizable — you can dress it up or down without much effort. I think every home baker should give it a shot at least once. If you get obsessed (who doesn’t?), there are endless riffs you can try. Want even more inspiration? Check out the Cinnamon-Raisin Bread Pudding – Belly Full blog for another classic spin, or dig into all kinds of homey comfort fare like Eggnog Tapioca Pudding or a crave-worthy Mexican Cornbread Recipe. Now, go forth and bake — your kitchen needs this TLC!
Cinnamon Raisin Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Cut the stale cinnamon raisin bread into cubes and place them in a large baking dish.
- In a bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla extract until well combined.
- Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked.
- Add the soaked golden raisins, distributing them throughout.
- Bake in the preheated oven for 40-45 minutes or until the top is golden and the custard is set.
- Let it cool for a few minutes before serving.
