Cinnamon Raisin Bread Pudding has always held a special place in my heart, reminding me of cozy Sunday mornings at my grandma’s house. I can still close my eyes and smell that comforting aroma of warm cinnamon and sweet raisins wafting from her kitchen. She always had a knack for turning simple, humble ingredients into something truly extraordinary, and this cinnamon raisin bread pudding recipe is no exception. My family absolutely adores this easy homemade cinnamon raisin bread pudding, especially when it’s still warm from the oven. It’s a dessert that feels like a hug in a bowl, perfect for sharing. Let’s get cooking!
Why You’ll Love This Cinnamon Raisin Bread Pudding
I know you’ll fall in love with this dessert for so many reasons. It’s truly the best cinnamon raisin bread pudding I’ve ever made, and here’s why:
- Incredible Flavor: Each bite is a delightful blend of warm cinnamon, sweet raisins, and a rich, creamy custard.
- Comforting Aroma: As it bakes, your home will be filled with a wonderful scent that instantly makes everyone feel cozy.
- Easy to Make: Despite its gourmet taste, this is an incredibly straightforward recipe, perfect for any skill level.
- Budget-Friendly: It uses simple, affordable ingredients you likely already have in your pantry.
- Family Favorite: This dessert is a guaranteed crowd-pleaser, making it the best cinnamon raisin bread pudding for gatherings.
- Versatile Treat: Enjoy it for breakfast, brunch, or as a decadent dessert after dinner.
Ingredients for Cinnamon Raisin Bread Pudding
To make this delightful cinnamon raisin bread pudding, you’ll need just a few simple items. I’ve found that using quality ingredients truly elevates the flavor of this classic dessert. Here’s everything you need:
- 1 loaf stale challah bread, cubed – Stale bread is key for soaking up the custard, giving you that perfect texture.
- 5 large eggs – These create the rich, creamy custard base.
- 2 cups whole milk – Provides moisture and richness to the pudding.
- 2 cups heavy cream – For an extra decadent and smooth custard.
- 1 tablespoon vanilla extract – Enhances all the sweet flavors.
- ½ cup white sugar – Just enough sweetness for the custard.
- 1 tablespoon ground cinnamon – The star spice that gives this cinnamon raisin bread pudding its signature warmth.
- 1 cup raisins – Plumped for juicy bursts of sweetness.
- 1 cup water – For plumping the raisins.
- 2 tablespoons unsalted butter – Adds richness to the plumped raisins.
- 1 teaspoon ground cinnamon – Used specifically with the raisins for an extra spice kick.
- 1 cup powdered sugar – The base for our sweet glaze.
- 1 teaspoon vanilla extract – For the glaze, adding another layer of flavor.
- 2 tablespoons milk – To thin the glaze to the perfect drizzling consistency.
- ½ teaspoon ground cinnamon – A final touch of cinnamon for the glaze.
How to Make Cinnamon Raisin Bread Pudding
Making this delightful cinnamon raisin bread pudding is surprisingly simple, and I promise you, the aroma filling your kitchen will be worth every step. Follow these instructions for an easy and delicious dessert.
- Step 1: First, preheat your oven to 350°F (175°C). Next, lightly grease a 9×13 inch baking dish. I usually use a bit of butter or a good non-stick spray to make sure nothing sticks.
- Step 2: In a small saucepan, combine the raisins, water, 2 tablespoons butter, and 1 teaspoon cinnamon. Bring this mixture to a gentle boil over medium heat. Let it bubble for about 2-3 minutes until the raisins look plump and juicy; this makes such a difference! Remove it from the heat and set it aside to cool slightly.
- Step 3: In a large mixing bowl, whisk together the 5 large eggs, 2 cups whole milk, 2 cups heavy cream, 1 tablespoon vanilla extract, ½ cup white sugar, and 1 tablespoon ground cinnamon until well combined. This is the rich custard base for our bread pudding.
- Step 4: Pour the entire raisin mixture from the saucepan, including any remaining liquid, into your custard. Give it a gentle stir. Now, add your cubed challah bread to the bowl. Gently toss everything together with a spoon or your hands, ensuring all the bread cubes are thoroughly coated in the creamy custard. Don’t be afraid to get your hands a little messy!
- Step 5: Let the mixture sit for 10-15 minutes. This crucial step allows the bread to soak up all that delicious, spiced custard, ensuring a truly moist and flavorful easy cinnamon raisin bread pudding.
- Step 6: Pour the soaked bread pudding mixture into your prepared baking dish. Cover the dish loosely with aluminum foil. Bake for 50 minutes.
- Step 7: After 50 minutes, carefully remove the foil. Continue to bake for another 10-15 minutes, or until the top is beautifully golden brown and slightly crispy, and the custard is set. A knife inserted into the center should come out mostly clean.
- Step 8: While your cinnamon raisin bread pudding cools slightly, prepare the glaze. In a small bowl, whisk together the 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk, and ½ teaspoon ground cinnamon. Add a little more milk if you prefer a thinner glaze, or more powdered sugar if you want it thicker.
- Step 9: Drizzle the warm cinnamon raisin bread pudding generously with the homemade glaze. I love serving it warm, but it’s also delicious at room temperature. This easy cinnamon raisin bread pudding is perfect for any occasion!
Pro Tips for the Best Cinnamon Raisin Bread Pudding
I’ve learned a few tricks over the years that truly make a difference in achieving the most delicious cinnamon raisin bread pudding. These simple tips will ensure your dessert turns out perfectly every time, cementing its place as a family favorite.
- Always use stale bread! Fresh bread will result in a soggy pudding. If your bread isn’t stale, you can cube it and dry it out in a low oven for about 15-20 minutes.
- Don’t skip plumping the raisins. This step makes them incredibly juicy and flavorful, preventing them from drying out during baking.
- Let the bread soak adequately in the custard. This ensures every piece is infused with flavor and moisture, creating an incredibly tender cinnamon raisin bread pudding.
- Avoid overbaking. Keep an eye on it towards the end; you want a golden top and a set, but still custardy, interior.
What’s the secret to perfect homemade cinnamon raisin bread pudding?
The real secret to a perfect homemade cinnamon raisin bread pudding lies in the quality of your bread and allowing it ample time to soak up the custard. Using a rich bread like challah or brioche, combined with a good 10-15 minute soak, guarantees a moist and flavorful interior that’s truly irresistible. I’ve found this makes all the difference.
Can I make cinnamon raisin bread pudding ahead of time?
Absolutely! This is one of my favorite make-ahead desserts. You can assemble the entire cinnamon raisin bread pudding, pour it into the baking dish, cover it tightly, and refrigerate it overnight. Simply pull it out about 30 minutes before baking to let it come closer to room temperature, then bake as directed. It’s perfect for busy mornings or entertaining!
How do I avoid common mistakes with cinnamon raisin bread pudding?
To avoid common pitfalls, make sure your bread is stale; fresh bread can lead to a mushy texture. Also, don’t overmix the custard once the bread is added, as this can make it tough. Finally, resist the urge to overbake your cinnamon raisin bread pudding. An overbaked pudding will be dry, so pull it from the oven when it’s just set in the center.
Best Ways to Serve Cinnamon Raisin Bread Pudding
There are so many delightful ways to enjoy this incredible cinnamon raisin bread pudding! My personal favorite is serving it warm, fresh from the oven, allowing that comforting aroma to fill the air. It truly shines as a standalone treat, but you can elevate it even further.
For a truly decadent experience, I love to add a scoop of vanilla bean ice cream or a dollop of freshly whipped cream right on top. The contrast of the warm pudding with the cold, creamy topping is absolutely divine. It makes for a perfect warm dessert with cinnamon and raisins, especially on a chilly evening.
Another fantastic option is to serve it with a light dusting of powdered sugar or a drizzle of caramel sauce for extra sweetness. This versatile dish is also wonderful for brunch, perhaps alongside some fresh fruit or a cup of hot coffee. It’s a comforting dish that always brings smiles to faces!
Nutrition Facts for Cinnamon Raisin Bread Pudding
I know many of you are curious about the nutritional breakdown of this delicious dessert. Based on the ingredients in this cinnamon raisin bread pudding recipe, here’s an estimated look at the nutrition per serving (this recipe yields 12 servings):
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 35g
- Protein: 8g
- Sodium: 200mg
- Cholesterol: 120mg
Nutritional values are estimates and may vary based on specific brands and ingredients used in your cinnamon raisin bread pudding.
How to Store and Reheat Cinnamon Raisin Bread Pudding
One of the best things about this delicious cinnamon raisin bread pudding is how well it stores, making it perfect for enjoying over several days. After baking, allow your bread pudding to cool completely at room temperature. This prevents condensation which can make it soggy.
Once cooled, transfer any leftovers to an airtight container. I always use a container that fits snugly to minimize air exposure. You can keep your homemade cinnamon raisin bread pudding in the refrigerator for 3-4 days without any issues. It tastes just as wonderful on day three!
For longer storage, this spiced bread pudding with raisins freezes beautifully. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and then warm.
To reheat individual servings, I pop them in the microwave for 30-60 seconds until warm. For larger portions, cover loosely with foil and reheat in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until heated through. This ensures your cinnamon raisin bread pudding stays moist and delicious.
Frequently Asked Questions About Cinnamon Raisin Bread Pudding
What is cinnamon raisin bread pudding?
At its heart, cinnamon raisin bread pudding is a comforting dessert made from stale bread soaked in a rich, spiced custard, usually featuring eggs, milk, sugar, and, of course, plenty of cinnamon and plump raisins. It’s then baked until golden and custardy. I think of it as a delightful transformation of simple ingredients into a warm, inviting treat.
Can I use different types of bread for this raisin bread pudding recipe?
Absolutely! While I love challah for its richness, you can certainly experiment. Brioche or even sturdy white sandwich bread can work well for your cinnamon raisin bread pudding. Just make sure the bread is stale or lightly toasted to ensure it absorbs the custard properly without becoming soggy. That’s key for a great texture.
How can I make my homemade cinnamon raisin bread pudding extra moist?
To ensure your homemade cinnamon raisin bread pudding is incredibly moist, don’t skimp on the soaking time! Letting the bread sit in the custard for at least 15-20 minutes, or even longer if you have time, allows it to fully absorb the liquid. Also, covering it with foil for the first part of baking helps steam it, keeping it wonderfully tender. Don’t overbake, as that’s a common culprit for dry pudding.
What are some good toppings for cinnamon bread pudding with raisins?
Beyond the glaze included in this cinnamon raisin bread pudding recipe, there are so many delicious toppings! I love a scoop of vanilla ice cream or a dollop of fresh whipped cream. A drizzle of caramel sauce or a sprinkle of toasted nuts like pecans or walnuts also adds wonderful flavor and texture. For a breakfast-style twist, a spoonful of maple syrup is divine!
Variations of Cinnamon Raisin Bread Pudding You Can Try
While I absolutely adore the classic version, there are so many delightful variations of this cinnamon raisin bread pudding that you can explore. These sweet bread pudding ideas allow you to customize it to your taste or dietary needs.
- Dairy-Free Version: You can easily make a dairy-free cinnamon raisin bread pudding by substituting the milk and cream with full-fat coconut milk or a rich almond milk. Use a plant-based butter alternative as well.
- Apple & Walnut Twist: For an autumnal flavor, add 1 cup of finely diced apples and ½ cup of chopped walnuts to the custard mixture. This creates a wonderful texture and a hint of fruity tartness in your cinnamon raisin bread pudding.
- Spiced Rum or Bourbon: Elevate the flavor profile by adding 2 tablespoons of spiced rum or bourbon to the custard. It adds a sophisticated warmth that pairs beautifully with the cinnamon and raisins.
- Chocolate Chip Addition: If you’re a chocolate lover, stir in ½ cup of chocolate chips (milk, dark, or white) along with the raisins. The melted chocolate creates pockets of gooey deliciousness throughout your cinnamon raisin bread pudding.
Cinnamon Raisin Bread Pudding: A Single Divine Bite
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This cinnamon raisin bread pudding is a warm, comforting dessert that makes your home smell wonderful. It features soft bread soaked in a buttery, cinnamon-spiced custard with plump raisins, topped with a sweet glaze. It’s an easy, budget-friendly recipe perfect for special occasions or a cozy treat.
Ingredients
- 1 loaf stale challah bread, cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon (for raisin mixture)
- 1 cup powdered sugar
- 1 teaspoon vanilla (for glaze)
- 2 tablespoons milk (for glaze)
- ½ teaspoon cinnamon (for glaze)
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish. Butter or spray works well.
- In a small saucepan, combine the raisins, water, butter, and 1 teaspoon of cinnamon. Bring to a gentle boil and let it bubble for a couple of minutes until the raisins are plumped. Remove from heat and set aside.
- In a large bowl, whisk together the eggs, 2 cups milk, heavy cream, 1 tablespoon vanilla, ½ cup sugar, and 1 tablespoon cinnamon. Add the entire raisin mixture, including the liquid, to the custard.
- Dump in your cubed challah bread. Gently stir until all the bread is coated. Let it sit for 10-15 minutes to soak up the creamy goodness.
- Pour the bread pudding mixture into your prepared baking dish. Cover with foil and bake for 50 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the top is golden brown and slightly crispy.
- While the cinnamon raisin bread pudding cools slightly, prepare the glaze. In a bowl, whisk together the powdered sugar, 1 teaspoon vanilla, 2 tablespoons milk, and ½ teaspoon cinnamon. Add more milk if too thick, or more sugar if too runny.
- Drizzle the glaze over the warm cinnamon raisin bread pudding. Serve warm or cold.
Notes
- You can prepare this cinnamon raisin bread pudding the night before and bake it fresh in the morning.
- For extra flavor and crunch in your homemade cinnamon raisin bread pudding, add a handful of chopped toasted pecans or walnuts.
- Store leftover cinnamon raisin bread pudding covered in the fridge for 4-5 days. Reheat individual portions in the microwave for 30 seconds or in the oven at 300°F for 10-15 minutes.
- You can freeze individual portions of this spiced bread pudding with raisins. Defrost overnight and reheat.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg