Cinnamon Raisin Bread Pudding

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Cinnamon Raisin Bread Pudding

This Cinnamon Raisin Bread Pudding is the perfect dessert for any occasion. With its warm, spiced custard, sweet raisins, and golden-baked top, this recipe is comfort food at its finest. Serve it as a cozy dessert, indulgent breakfast, or brunch centerpiece, and watch it disappear in no time!

Cozy Up with Cinnamon Raisin Bread Pudding

Are you constantly searching for a dessert that wraps you in a warm hug, reminiscent of hearth and home? In the vast universe of comforting sweets, how does one find a recipe that perfectly balances nostalgic flavors with effortless preparation? This Cinnamon Raisin Bread Pudding consistently ranks as a favorite, and for good reason. It’s the ultimate comfort food, transforming humble bread into a luxurious, delectable treat. Imagine a rich, creamy custard infused with the warm embrace of cinnamon, studded with plump, sweet raisins, and crowned with a golden, slightly crisp topping. It’s a symphony of textures and tastes that appeals to every palate, making it suitable for a decadent brunch, a special family dessert, or even a sweet breakfast treat. Get ready to fall in love with this timeless classic that’s surprisingly simple to bring to life in your own kitchen.

Irresistible Ingredients for Cinnamon Raisin Bread Pudding

The magic of this bread pudding lies in its simple yet effective combination of pantry staples. Here’s what you’ll need to create this comforting delight:

The Bread Base

Stale Bread: 6 cups (about 1 pound), torn or cubed. Day-old or slightly stale bread is key as it soaks up the custard beautifully without becoming mushy. Think challah, brioche, French bread, or even a sturdy white bread. If your bread is fresh, lightly toast it in the oven at 300°F (150°C) for about 10-15 minutes.

Creamy Custard Essentials

Eggs: 4 large. These are the binders that give the pudding its rich, custardy texture.
Milk: 2 cups. Whole milk provides the creamiest results, but you can use 2% for a slightly lighter version.

Heavy Cream: 1 cup. For unparalleled richness and a velvety smooth mouthfeel. (See Healthier Alternatives for substitutions).

Sweetness and Spice

Granulated Sugar: 3/4 cup. Adjust to your preference. This balances the spice and the flavors of the raisins.
Ground Cinnamon: 2 teaspoons. The fragrant heart of this recipe! Use more or less depending on how potent you like your cinnamon flavor.

Nutmeg: 1/2 teaspoon (optional but recommended). A hint of nutmeg adds depth and complements the cinnamon beautifully.
Vanilla Extract: 1 teaspoon. Enhances all the other flavors and adds a subtle fragrant note.
Salt: 1/4 teaspoon. Essential for balancing sweetness and enhancing flavors.

The Raisin Infusion

Raisins: 1 cup. Golden or dark raisins work equally well. For plumper, juicier raisins, you can soak them in warm water or a splash of dark rum for 15-20 minutes before draining.

Perfect Timing for Your Pudding

Prep time: 20 minutes + soaking time (optional)

Cook time: 45-55 minutes

Total time: 1 hour 5 minutes – 1 hour 15 minutes

Compared to average bread pudding recipes, this one offers a balanced timeline. The hands-on prep is relatively quick, with most of the time dedicated to allowing the bread to absorb the custard and for the magic to happen in the oven. Some recipes might call for an overnight soak, but 20-30 minutes is usually sufficient for a delightful texture.

Crafting Your Cinnamon Raisin Bread Pudding

Step 1: Prepare the Bread

Begin by tearing or cubing your stale bread into roughly 1-inch pieces. If you’re using fresh bread, you’ll want to toast it lightly in a 300°F (150°C) oven for about 10-15 minutes until it’s drier but not browned. Place the bread cubes into a large mixing bowl. If you opted to plump up your raisins, drain them well and add them to the bowl with the bread.

Step 2: Whisk the Custard

In a separate medium bowl, whisk together the eggs until well combined. Then, whisk in the milk, heavy cream, granulated sugar, cinnamon, nutmeg (if using), vanilla extract, and salt until everything is smooth and uniformly mixed. It’s important to ensure the sugar and spices are fully dissolved into the liquid mixture.

Step 3: Combine and Soak

Pour the whisked custard mixture evenly over the bread and raisin mixture in the large bowl. Gently fold everything together with a spatula, ensuring all the bread pieces are moistened. Let this mixture sit at room temperature for at least 20-30 minutes, giving the bread ample time to absorb the delicious custard. You can occasionally press down on the bread with your spatula to help it soak more effectively.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a similar-sized oven-safe dish. Pour the soaked bread mixture into the prepared baking dish, spreading it out evenly. Bake for 45-55 minutes, or until the pudding is set in the center and the top is beautifully golden brown and slightly puffed. A knife inserted near the center should come out mostly clean, with perhaps a few moist crumbs.

Step 5: Rest and Serve

Once baked, remove the bread pudding from the oven and let it rest for at least 10-15 minutes before serving. This allows the custard to fully set, making it easier to scoop and serve. The aroma will be intoxicating, making it hard to wait, but patience will be rewarded with a perfectly textured dessert.

Nutritional Highlights

While the exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Cinnamon Raisin Bread Pudding (approximately 1/8th of the recipe) contains:

Calories: Around 300-400 kcal

Fat: 15-25g (depending on cream and milk used)
Carbohydrates: 40-50g
Protein: 8-12g

Sugar: 25-35g (from sugar and raisins)

Note: This is an estimate. For precise calculations, use a nutrition calculator with your specific ingredients.

Lighter Indulgence: Healthier Swaps

You can lighten up this classic dessert without sacrificing too much flavor:

Milk: Use 1½ cups of skim or 2% milk and ½ cup of evaporated skim milk instead of whole milk and heavy cream.
Sweetener: Reduce the sugar slightly, or opt for a natural sweetener like maple syrup or an equivalent amount of unsweetened applesauce for part of the sugar.
Bread: Use whole wheat bread or a multigrain bread for added fiber.

Optional Add-ins: Incorporate fresh fruit like diced apples or pears for natural sweetness and nutrients.

Serving Suggestions to Elevate

This bread pudding is delightful on its own, but here are some ways to make it even more special:

Classic Poured Custard: A warm vanilla crème anglaise is a traditional and heavenly pairing.

Whipped Cream: Lightly sweetened whipped cream, perhaps with a hint of vanilla or cinnamon, adds a creamy, airy contrast.
Ice Cream: A scoop of vanilla bean or even salted caramel ice cream is indulgence personified.
Fresh Berries: A drizzle of berry coulis or a scattering of fresh raspberries or blueberries can add a refreshing tartness.

Caramel Sauce: For an extra decadent treat, a drizzle of warm salted caramel sauce is divine.

Avoid These Common Pudding Pitfalls

Using Fresh Bread: Fresh, soft bread will become too soggy and won’t hold its shape. Always use stale or lightly toasted bread.
Not Soaking Long Enough: If the bread doesn’t have enough time to absorb the custard, your pudding will be dry and crumbly.

Overbaking: Overbaking can lead to a dry, rubbery texture. Keep an eye on it as it approaches the baking time.
Not Resting: Allowing the pudding to rest helps it set properly, ensuring a pleasant texture when served.

Smart Storing for Leftovers

Leftover Cinnamon Raisin Bread Pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave, or bake a larger portion in a preheated oven at 300°F (150°C) until heated through. It’s also delicious served cold or at room temperature, making it a versatile treat.

Your Sweet Retreat Awaits

This Cinnamon Raisin Bread Pudding is more than just a dessert; it’s an experience. It’s the warmth of cinnamon, the gentle sweetness of raisins, and the luxurious creaminess of custard all coming together to create pure comfort. Whether you’re looking for a standout brunch dish or a simply a soul-soothing treat, this recipe is sure to become a cherished favorite. So gather your ingredients, embrace the comforting process, and prepare to delight your senses with this timeless classic. What are you waiting for? Your kitchen is about to smell amazing, and your taste buds are in for a treat!

Did you make this recipe? We’d love to see your creations! Share your thoughts and photos in the comments below or tag us on social media. Happy baking!

Frequently Asked Questions

What kind of bread is best for bread pudding?

Stale, day-old bread is ideal because it absorbs the custard better without becoming mushy. Challah, brioche, French bread, or even a good quality white bread work wonderfully. Lightly toasting fresh bread is also a great solution.

Can I make bread pudding ahead of time?

Yes! You can assemble the bread pudding and let it soak in the custard for several hours or even overnight in the refrigerator. This often results in a more deeply flavored and moister pudding.

How do I know when the bread pudding is ready?

The pudding should be set in the center and golden brown on top. A knife inserted near the center should come out mostly clean. It will firm up more as it cools.

Can I freeze bread pudding?

Yes, you can freeze baked bread pudding. Let it cool completely, then wrap it tightly in plastic wrap and then in foil or place it in an airtight container. Thaw in the refrigerator and reheat as directed.

Why is my bread pudding watery?

This usually happens if the bread wasn’t stale enough, if it wasn’t soaked long enough, or if it was underbaked. Ensure your bread absorbs the custard well and bake until the center is set.

Cinnamon Raisin Bread Pudding

Author: Chef Mia

Print Recipe

Description

Ingredients

Scale

6 cupscinnamon raisin bread, cubed (preferably day-old)
3large eggs
2 cupswhole milk (or1 ½ cupsmilk +½ cupheavy cream for extra richness)

½ cupgranulated sugar
1 tspvanilla extract
1 tspground cinnamon

¼ cupraisins (optional, for extra sweetness)
2 tbspbutter, melted (for greasing the dish or brushing on top)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a baking dish with melted butter or non-stick spray.

Cut the cinnamon raisin bread into 1-inch cubes. Spread the cubes out on a baking sheet and let them dry for 10-15 minutes or bake at 300°F for 5 minutes.
In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth.
Arrange the bread cubes in the greased baking dish. Sprinkle the raisins over the bread for an extra pop of sweetness.

Pour the custard mixture evenly over the bread cubes, pressing gently to ensure the bread absorbs the liquid.
Cover the dish loosely with foil and bake for 30 minutes.
Remove the foil and bake for another 15-20 minutes, or until the pudding is set, and the top is golden brown.

Allow to cool for 10 minutes before serving. Serve warm with a drizzle of custard, caramel sauce, or a scoop of vanilla ice cream.

Notes

For extra flavor, sprinkle chopped pecans or walnuts on top before baking.
Substitute cinnamon raisin bread with plain bread and add more raisins and a pinch of nutmeg for variety.
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.

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Crispy Chicken Tender Recipes for Baked Perfection

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Introduction
Ingredients

Timing
Step-by-Step Instructions
Nutritional Information
Healthier Alternatives

Serving Suggestions
Common Mistakes to Avoid
Storing Your Crispy Chicken Tenders

Conclusion
Frequently Asked Questions

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Irresistible Pecan Pie Brownies Recipe You Need to Try

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Irresistible Pecan Pie Brownies Recipe You Need to Try

Why You’ll Love These Pecan Pie Brownies

Are you searching for a dessert that perfectly marries the decadent richness of chocolate brownies with the classic, comforting flavor of pecan pie? You’re in the right place!

These Pecan Pie Brownie Bites are an absolute game-changer, a delightful fusion that takes two beloved desserts and elevates them into one unforgettable treat. Imagine biting into a perfectly fudgy brownie base, dense and chocolatey, only to discover a layer of gooey, sweet, and gloriously nutty pecan pie filling nestled right on top. It’s a textural and flavor explosion that’s almost too good to be true. This recipe is specifically designed to be approachable, delivering those complex flavors and delightful textures without requiring advanced baking skills. Whether you’re hosting a holiday gathering, planning a potluck, or simply craving a sophisticated yet comforting dessert, these pecan pie brownies are sure to be a showstopper. They’re the perfect bite-sized indulgence, making them ideal for sharing (or not!). Let’s dive into how you can create these little pockets of pure joy in your own kitchen.

Irresistible Ingredients

The magic of these Pecan Pie Brownies lies in the harmonious blend of two distinct yet complementary components: the rich, fudgy brownie base and the luscious, nutty pecan topping. Gathering the right ingredients is the first step to baking bliss.

For the Fudgy Brownie Base

1 cup (2 sticks) unsalted butter, melted (provides a smooth, rich texture; use good quality butter for best flavor)
2 cups granulated sugar (essential for that classic brownie sweetness and fudgy crumb)

4 large eggs, room temperature (binds the ingredients and adds richness; room temp eggs incorporate better)
1 teaspoon pure vanilla extract (enhances the chocolate flavor and adds a subtle depth)
1 cup all-purpose flour (the right amount for structure without making them cakey)

3/4 cup unsweetened cocoa powder (use a good quality Dutch-processed cocoa for a deep, dark chocolate flavor)
1/2 teaspoon baking powder (just a touch for lift, not too much to keep them fudgy)
1/2 teaspoon salt (balances the sweetness and intensifies chocolate flavor)

1 cup chopped pecans, lightly toasted (optional, but adds an extra layer of nutty texture to the brownie itself)

For the Gooey Pecan Pie Topping

1 cup packed light brown sugar (melts into a wonderfully sweet, caramel-like syrup for the filling)
1/2 cup (1 stick) unsalted butter, melted (adds richness and helps create a smooth, pourable filling)

2 large eggs, lightly beaten (act as a binder and add structure to the caramel filling)
2 tablespoons milk or heavy cream (for a silkier, smoother consistency)
1 teaspoon pure vanilla extract (brightens the flavors of the pecan pie filling)

1/4 teaspoon salt (essential to cut through the sweetness and balance the flavors)
2 cups chopped pecans (the star of the show! fresh, crunchy pecans are key for texture and taste)

Timing is Everything

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Total Time: 50-55 minutes

Yields: 16-24 brownies

Compared to a traditional brownie recipe, these pecan pie brownies might take a few minutes longer due to the two-part preparation. However, the combined effort is well worth it for the dual-layered deliciousness. Average brownie recipes often take around 30-40 minutes total, while a classic pecan pie can take similar baking time but with a more involved filling. This recipe cleverly merges both processes for maximum flavor impact in a reasonable timeframe.

Close-up of Pecan Pie Brownie Bites, showcasing the fudgy brownie base and gooey pecan topping.

Crafting Your Masterpiece: Step-by-Step

Let’s get baking! Follow these simple steps to create the most delightful Pecan Pie Brownies.

Step 1: Preheat and Prep

Grab your favorite 9×13 inch baking pan. Line it with parchment paper, leaving an overhang on the sides. This makes lifting out the brownies a breeze. Preheat your oven to 350°F (175°C). This ensures an even, consistent baking temperature for both the brownie base and the pecan topping.

Step 2: Melt Butter and Chocolate

In a medium microwave-safe bowl, combine the melted butter. If you’re adding chopped pecans to the brownie base, toast them lightly in a dry skillet over medium heat until fragrant, then set aside to cool. This step won’t be for the topping. For the brownie base, this step is about getting the fats ready.

Step 3: Whisk Sugar and Eggs

In a large bowl, whisk together the granulated sugar and room temperature eggs until well combined and slightly lighter in color. Add the vanilla extract and whisk again. Don’t over-whisk, just ensure everything is incorporated smoothly.

Step 4: Combine Wet and Dry Ingredients

To the sugar and egg mixture, gradually add the melted butter. Stir until just combined. In a separate small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until *just* combined. Be careful not to overmix, as this can lead to tough brownies. If using, gently fold in the toasted chopped pecans for the brownie base.

Step 5: Spread the Brownie Batter

Pour the brownie batter into the prepared baking pan. Use a spatula to spread it evenly to the edges. The batter will be thick but spreadable.

Step 6: Prepare the Pecan Topping

While the brownie batter is in the pan, prepare the gooey pecan pie topping. In a medium bowl, whisk together the melted butter, packed light brown sugar, lightly beaten eggs, milk (or cream), vanilla extract, and salt until smooth and well combined. Stir in the 2 cups of chopped pecans until they are thoroughly coated in the syrupy mixture.

Step 7: Add Topping and Bake

Carefully spoon and spread the pecan pie topping evenly over the brownie batter. Try to cover the entire surface. Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges of the brownies are set and the pecan topping is bubbly. A toothpick inserted near the center of the brownies should come out with moist crumbs, but not wet batter.

Step 8: Cool and Cut

This is crucial! Let the brownies cool completely in the pan on a wire rack. Trying to cut them while warm can be messy. Once fully cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan. Cut into desired squares or bite-sized pieces. For perfect edges, use a sharp knife and wipe it clean between cuts.

Nutritional Spotlight

While individual nutritional values can vary based on exact ingredients and portion sizes, a typical serving of these Pecan Pie Brownies is approximately:

Calories: 350-450 kcal
Carbohydrates: 40-50g

Fat: 20-30g
Protein: 5-7g
Sugar: 30-40g

Please note: This is an estimated range and not a precise calculation. For exact figures, it’s recommended to use a nutritional calculator with your specific ingredient amounts.

Healthier Twists on a Classic

Craving a slightly lighter version without sacrificing flavor? Try these adjustments:

Reduced Sugar: Decrease granulated sugar in the brownie base by 1/4 cup and brown sugar in the topping by 1/4 cup. You can also use a sugar substitute designed for baking.

Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
Darker Chocolate: Use a higher percentage cocoa powder (e.g., 70-85%) for a less sweet, more intense chocolate flavor.
Healthier Fats: In the brownie base, consider replacing some butter with unsweetened applesauce or avocado puree (this will alter texture slightly). For the topping, a small amount of maple syrup can partially replace brown sugar, though the consistency will change.

Portion Control: The easiest way to make them healthier is simply to cut them into smaller, bite-sized pieces!

Serving Perfection

These Pecan Pie Brownies are fantastic on their own, but here are some ideas to elevate them:

A la Mode: Serve warm with a scoop of vanilla bean or caramel ice cream. The contrast in temperature and texture is divine.

Whipped Cream: A dollop of freshly whipped cream (or a non-dairy alternative) adds a light, airy contrast.
Drizzle: A light drizzle of chocolate sauce or caramel adds an extra touch of decadence.
Coffee or Tea: They pair wonderfully with a hot cup of coffee or your favorite herbal tea, making them an ideal afternoon pick-me-up.

Avoid These Common Pitfalls

Overmixing the Batter: This develops gluten, leading to tough, cakey brownies instead of fudgy ones. Mix until *just* combined.
Undercooking or Overcooking: Underbaked brownies can be too gooey and fall apart, while overbaked ones become dry and crumbly. Keep an eye on the bake time and test with a toothpick.
Cutting While Warm: Patience is key! Let them cool completely for clean, defined slices.

Not Toasting Pecans: While optional, toasting pecans for the brownie base (if you choose to add them) significantly enhances their flavor and crunch.

Storing Your Delicious Creations

Store leftover Pecan Pie Brownies in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week. Bring them back to room temperature before serving for the best texture, or gently warm them in the microwave for a few seconds for a comforting treat.

The Final Bite

There you have it – a recipe for Pecan Pie Brownies that’s as delightful to make as it is to devour. This fusion dessert offers a perfect balance of rich chocolate, sweet caramel, and crunchy nuts, all in one irresistible bite. It’s the kind of treat that makes any occasion feel special. Don’t wait; gather your ingredients and bake up some magic!

Frequently Asked Questions

Can I use other nuts instead of pecans?

Absolutely! Walnuts are a fantastic substitute and offer a similar texture and flavor profile. You could also experiment with almonds or even a mix of nuts.

How do I ensure my brownies are fudgy and not cakey?

The key is not to overmix the batter, using enough fat (butter and eggs), and baking just until moist crumbs form on a toothpick, not completely dry.

Can I make these ahead of time?

Yes! These brownies are excellent made a day in advance. They often taste even better as the flavors meld together. Just be sure to store them properly.

My pecan topping looks a little runny, is that okay?

A slightly runny topping before baking is perfectly normal! It will thicken and set as it bakes, forming that wonderful gooey layer. Just ensure it covers the brownie batter evenly.

What is the best way to cut clean brownies?

Allow the brownies to cool completely. Then, use a large, sharp knife. For extra clean cuts, dip the knife in hot water and wipe it dry between each cut.