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.