Nothing says comfort food quite like a warm, custardy Cinnamon Raisin Bread Pudding fresh from the oven. Golden brown on top, soft and gooey inside, this dessert is a delightful combination of sweet cinnamon, plump raisins, and tender bread soaked in a rich custard. Every bite melts in your mouth, making it perfect for cozy breakfasts, weekend brunches, or after-dinner treats.
This easy bread pudding recipe turns leftover or slightly stale cinnamon raisin bread into a decadent dessert that tastes like it came from a bakery. With a subtle blend of nutmeg and vanilla, it’s both nostalgic and indulgent, ideal for family gatherings or holiday celebrations.
Why You’ll Love This Recipe
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Simple & Foolproof: Minimal ingredients, big flavor, and easy to prepare.
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Comfort Food Favorite: Warm, sweet, and creamy—the ultimate cozy treat.
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Family-Friendly: Loved by kids and adults alike, perfect for brunch or dessert.
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Uses Leftover Bread: Reduce waste by giving stale bread a second life.
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Customizable: Add nuts, chocolate, or fruit to suit your taste.
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Make-Ahead Friendly: Can be prepped in advance and baked when ready.
Ingredient Breakdown
Cinnamon Raisin Bread: Provides a flavorful base; slightly stale bread absorbs custard best without becoming mushy.
Whole Milk & Heavy Cream: Creates a rich, velvety custard that keeps the pudding moist.
Granulated Sugar: Sweetens the custard and enhances the cinnamon flavor.
Eggs: Bind the custard and set the bread pudding structure.
Vanilla Extract: Adds warmth and depth to the dessert.
Ground Cinnamon & Nutmeg: Classic spices that complement the sweetness and raisins.
Unsalted Butter: Adds richness and helps create a golden, slightly crisp top.
Optional Toppings: Powdered sugar or whipped cream enhance presentation and flavor.
Pro Tips
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Slightly Stale Bread Works Best: Fresh bread can become too soggy; day-old bread absorbs custard perfectly.
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Let the Bread Soak: Allow the bread to sit in the custard for at least 10 minutes for maximum flavor penetration.
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Don’t Overbake: Bread pudding should be set but still slightly soft in the center. Check at 45 minutes.
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Add Texture: Sprinkle chopped nuts, chocolate chips, or additional raisins for variation.
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Even Layering: Distribute bread cubes evenly in the dish for uniform custard absorption and browning.
Ingredient Swaps or Variations
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Bread Variations: Try challah, brioche, or French bread for a different texture and flavor.
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Milk Options: Use almond, oat, or soy milk for a dairy-free version.
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Fruit Additions: Fold in dried cranberries, apricots, or chopped apples.
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Sweetener Swap: Replace granulated sugar with maple syrup, honey, or coconut sugar.
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Spice Twist: Add a pinch of cloves or cardamom for a holiday flavor profile.
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
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Top with lightly whipped cream and a sprinkle of cinnamon for brunch.
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Drizzle with caramel or chocolate sauce for extra decadence.
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Pair with fresh berries for a refreshing contrast to the rich custard.
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Cut into squares and serve alongside coffee or tea for a comforting snack.
Make Ahead + Storage Tips
Make Ahead: Prepare the custard and bread mixture the night before, cover, and refrigerate. Bake fresh in the morning or for dinner.
Storage: Keep leftovers covered in the refrigerator for 3–4 days.
Reheating: Warm in the oven at 325°F (160°C) for 10–15 minutes, or microwave individual portions for 30–60 seconds.
Freezing: Cut into individual servings, wrap tightly, and freeze for up to 2 months. Reheat directly from frozen at low oven temperature.
Cultural or Historical Notes
Bread pudding has roots in European cuisine, originating as a frugal way to use up stale bread. The combination of custard, sugar, and spices transformed it from a simple meal into a beloved dessert. Cinnamon raisin bread pudding is particularly popular in the United States, where the sweet cinnamon swirl and chewy raisins evoke nostalgia and cozy family traditions. This dessert has evolved into a versatile dish enjoyed year-round, often featured during holidays and special occasions.
Frequently Asked Questions (FAQ)
Can I use regular white or wheat bread instead of cinnamon raisin? Yes, but cinnamon raisin adds a classic sweetness and spice. You can also mix in raisins if using plain bread.
Do I need to peel the bread crusts? No, the crust adds texture and helps the bread hold the custard without turning too mushy.
Can I make this gluten-free? Substitute with gluten-free cinnamon raisin bread, available in many grocery stores.
How do I know when it’s done baking? The top should be golden brown, and the center should be set but still slightly soft. A toothpick inserted should come out mostly clean.
Can I add chocolate chips? Absolutely! Fold in 1/2 cup of chocolate chips for an extra indulgent treat.
Cinnamon Raisin Bread Pudding
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
- In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and nutmeg until well combined.
- Add cubed bread to the mixture and gently fold to soak evenly. Let sit for 10 minutes.
- Pour the mixture into the prepared baking dish and drizzle with melted butter.
- Bake for 45–50 minutes, or until golden brown and set in the center.
- Let cool slightly before serving. Dust with powdered sugar or top with whipped cream if desired.