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Cinnamon Raisin Bread Pudding
Emily

Cinnamon Raisin Bread Pudding

A cozy and comforting dessert made with cinnamon raisin bread soaked in a rich custard, then baked until golden. Perfect for family gatherings or a sweet holiday treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Bake Your Own Bread, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cinnamon raisin bread, cubed (preferably slightly stale)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter, melted
  • powdered sugar or whipped cream, for serving (optional)

Equipment

  • 9×9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x9-inch baking dish.
  2. In a large bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and nutmeg until well combined.
  3. Add cubed bread to the mixture and gently fold to soak evenly. Let sit for 10 minutes.
  4. Pour the mixture into the prepared baking dish and drizzle with melted butter.
  5. Bake for 45–50 minutes, or until golden brown and set in the center.
  6. Let cool slightly before serving. Dust with powdered sugar or top with whipped cream if desired.

Notes

Best served warm, dusted with powdered sugar or topped with whipped cream. For extra indulgence, drizzle with caramel sauce or serve with a scoop of vanilla ice cream. Leftovers can be refrigerated for up to 3 days and reheated in the oven.