Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave or bake in the oven at 325°F until heated through. Bread pudding can also be frozen for up to 2 months—just thaw and reheat when ready to enjoy.
Summary
This recipe is budget-friendly and uses simple ingredients you likely already have in your kitchen. It’s ideal for using up stale bread and turns it into a soft, flavorful pudding with a deliciously golden top.
Why You’ll Love This Recipe
• Made with pantry staples
• Cozy, nostalgic flavor
• Great way to use leftover bread
• Perfect for dessert or brunch
• Easy to prep ahead
Kitchen Equipment You’ll Need
• Mixing bowls
• Whisk
• 9×13-inch baking dish
• Measuring cups and spoons
• Oven
Tips for Success
• Use slightly stale bread for best results—it soaks up the custard better.
• Let the bread soak for at least 15–20 minutes before baking.
• Serve warm with whipped cream, caramel sauce, or vanilla ice cream.
Ingredients
• 6 cups cubed cinnamon raisin bread (preferably a day old)
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• ¾ cup sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• Optional: extra raisins, powdered sugar, or glaze for topping
Directions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place the cubed bread in the baking dish. If desired, sprinkle with additional raisins.
3. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
4. Pour the custard mixture evenly over the bread. Gently press the bread down to soak. Let sit for 20 minutes.
5. Bake for 40–45 minutes or until the top is golden and the center is set.
6. Let cool slightly before serving. Top with powdered sugar or your favorite sauce if desired.
Additional Tips or Variations
• Add chopped pecans or walnuts for crunch.
• Swap the cinnamon raisin bread with brioche or challah and add your own cinnamon and raisins.
• For extra decadence, drizzle with caramel or vanilla glaze after baking.
Nutritional Highlights (Per Serving – Approximate)
• Calories: ~280
• Protein: 6g
• Fat: 12g
• Carbs: 36g
Frequently Asked Questions (FAQ)
Can I use regular bread instead of cinnamon raisin?
Yes, just add 1 tsp cinnamon and ½ cup raisins to the custard mixture.
Can I make this ahead of time?
Absolutely—assemble it the night before and bake the next day.
Is it okay to use non-dairy milk?
Yes, almond milk or oat milk can be used, though texture and richness may vary slightly.
Conclusion
Cinnamon Raisin Bread Pudding is a timeless, heartwarming dish that brings comfort in every bite. Whether you enjoy it as a dessert, breakfast, or anytime treat, its nostalgic flavors and simple prep will have you making it again and again. Perfect for families, holidays, or when you’re craving something cozy!