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Cinnamon Raisin Bread Pudding

A cozy and easy dessert or breakfast made with leftover bread and plump raisins, baked to golden perfection.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices cinnamon raisin bread Stale bread works best for soaking.
  • 2 cups whole milk Can substitute with any milk like almond or oat.
  • 3 large eggs Used for custard base.
  • 1 cup golden raisins Soaked for better texture; can substitute with chocolate chips or blueberries.
  • 1/2 cup granulated sugar Adjust sweetness to taste.
  • 1 teaspoon cinnamon Adds flavor.
  • 1 teaspoon vanilla extract For additional flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cut the stale cinnamon raisin bread into cubes and place them in a large baking dish.
  3. In a bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla extract until well combined.
  4. Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked.
  5. Add the soaked golden raisins, distributing them throughout.
Baking
  1. Bake in the preheated oven for 40-45 minutes or until the top is golden and the custard is set.
  2. Let it cool for a few minutes before serving.

Notes

Cinnamon Raisin Bread Pudding keeps well in the fridge for 3-4 days. To reheat, place in the oven at 325°F for 10 minutes, or microwave with a splash of milk to revive creaminess. Can be served warm or cold.