Description
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!
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.