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Easy Cinnamon Raisin Bread Pudding Recipe

Cinnamon Raisin Bread Pudding

A cozy and forgiving dessert made from stale cinnamon raisin bread soaked in a sweet custard, perfect for using up leftover bread and satisfying sweet cravings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Bread Pudding Base
  • 10-12 cups cubes of cinnamon raisin bread Use stale bread for better texture.
  • 4 cups milk or half milk and half cream Choose based on desired richness.
  • 4 large eggs
  • 1/2-3/4 cup sugar Adjust based on sweetness of bread.
  • 2 teaspoons vanilla extract
  • 1-2 teaspoons ground cinnamon Optional if bread is already cinnamon flavored.
  • 1 pinch salt
Sauce Options
  • 1/4 cup butter For vanilla sauce.
  • 1 cup milk For vanilla sauce.
  • 1/2 cup sugar For vanilla sauce.
  • 1 teaspoon vanilla extract For vanilla sauce.
  • 1-2 teaspoons bourbon For optional bourbon sauce.

Method
 

Preparation
  1. Cube the stale cinnamon raisin bread and place in a large baking dish.
  2. In a mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt.
  3. Pour the custard mixture over the bread cubes, ensuring they are well-coated.
  4. Let the mixture sit for 15-20 minutes to allow the bread to soak up the custard.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Bake the bread pudding for 45 minutes, or until the top is golden brown and the center is set.
Serving
  1. Serve warm, drizzled with your choice of vanilla or bourbon sauce.

Notes

For a richer flavor, use stale bread. If using fresh bread, toast it lightly before cubing. This recipe can be prepared ahead of time and refrigerated overnight before baking.