Cinnamon Raisin Bread Pudding
This Cinnamon Raisin Bread Pudding is warm, soft, custardy, and filled with plump raisins and cozy cinnamon flavor. The top becomes beautifully golden and slightly crisp while the center stays rich and creamy.Servings: 8
Prep time: 15 minutes
Soaking time: 20 minutes
Bake time: 45–55 minutes
Total time: About 1 hour 30 minutes
🛒 Ingredients
For the bread pudding
- 8 cups day-old cinnamon raisin bread, cut into 1-inch cubes
- 3 large eggs
- 2 large egg yolks
- 2½ cups (600 ml) whole milk
- 1 cup (240 ml) heavy cream
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 tbsp melted butter
- ½ cup raisins, optional
- ½ cup chopped pecans or walnuts, optional
Optional cinnamon topping
- 2 tbsp brown sugar
- 1 tbsp melted butter
- ½ tsp cinnamon
👩🍳 Instructions
1. Prepare the oven and baking dish
Preheat your oven to 350°F (175°C).
Lightly butter a 9 × 13-inch baking dish.
If your cinnamon raisin bread is very fresh, spread the cubes on a baking sheet and let them sit at room temperature for about 30–60 minutes to dry slightly.
Day-old bread works best because it absorbs the custard without becoming completely mushy.
2. Prepare the custard
In a large bowl, whisk together the eggs and egg yolks.
Add the whole milk, heavy cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
Whisk until the sugar is mostly dissolved and everything is evenly combined.
3. Add the bread
Place the cubed cinnamon raisin bread into the bowl of custard.
Gently toss with a spatula until all the bread pieces are coated.
Let the mixture sit for 15–20 minutes.
Give it a gentle stir once or twice during this time so the bread absorbs the custard evenly.
4. Add extra raisins and nuts
If you’d like extra texture and raisin flavor, fold in the additional raisins and chopped pecans or walnuts.
For a richer version, you can also add a handful of white chocolate chips.
🍮 Assemble and Bake
5. Transfer to the baking dish
Pour the soaked bread mixture into the prepared baking dish.
Spread it into an even layer.
Gently press down on the bread so there aren’t large dry pieces sticking above the custard.
6. Add the cinnamon topping
Mix the brown sugar and cinnamon together.
Drizzle the melted butter over the top of the pudding, then sprinkle the cinnamon-sugar mixture evenly over the surface.
This creates a delicious caramelized crust.
7. Bake
Bake uncovered for approximately 45–55 minutes.
The pudding is ready when:
- The top is golden brown.
- The edges are set.
- The center is slightly soft but no longer liquid.
- A knife inserted near the center comes out mostly clean.
Don’t overbake it—the center should remain moist and custardy.
8. Rest
Remove the bread pudding from the oven.
Let it rest for 10–15 minutes before serving.
This allows the custard to finish setting and makes the pudding easier to cut.
🍯 Optional Vanilla Sauce
For an extra-special dessert, make a quick vanilla sauce.
Ingredients
- ½ cup (120 ml) heavy cream
- ¼ cup (50 g) brown sugar
- 2 tbsp butter
- 1 tsp vanilla
- Pinch of salt
Instructions
Add the cream, brown sugar, butter, and salt to a small saucepan.
Heat over medium-low heat, stirring until the butter melts and the sugar dissolves.
Simmer gently for 2–3 minutes.
Remove from the heat and stir in the vanilla.
Pour the warm sauce over individual servings.
⭐ Tips for Perfect Bread Pudding
Use day-old bread. Slightly stale bread absorbs the custard beautifully.
Don’t skip the soaking time. It gives the bread time to absorb the custard all the way through.
Don’t overbake. A slightly jiggly center is desirable when it first comes out of the oven.
Use cinnamon raisin bread. It gives you layers of cinnamon and raisin flavor without needing lots of extra ingredients.
Let it rest before serving. The texture becomes richer and more cohesive as it cools slightly.
🍎 Delicious Variations
Apple Cinnamon
Fold in 1 cup finely diced apples and add another ½ tsp cinnamon.
Pecan Raisin
Add ¾ cup toasted chopped pecans for extra crunch.
Maple Pecan
Replace ¼ cup of the brown sugar with ¼ cup pure maple syrup.
Bourbon Raisin
Soak the raisins in 2 tbsp bourbon for 15–20 minutes, then drain before adding.
Cream Cheese Swirl
Drop small spoonfuls of sweetened cream cheese throughout the pudding before baking.
Orange Cinnamon
Add 1 tsp finely grated orange zest to the custard.
🧊 Storage
Cover leftovers and refrigerate for 3–4 days.
Reheat individual portions in the microwave for about 30–60 seconds, or warm the whole dish in a 300°F (150°C) oven until heated through.
The pudding can also be frozen in individual portions for up to 2 months.
🍨 Serving idea
Serve it warm with vanilla ice cream, whipped cream, or warm vanilla sauce, then sprinkle a few toasted pecans and a little cinnamon over the top. The cold ice cream melting into the warm cinnamon-raisin pudding is especially delicious.
