Classic Cinnamon Raisin Bread Pudding: The Ultimate Comfort Dessert

Have you ever looked at a loaf of day-old bread and wondered what to do with it? Before you even think about tossing it, let me introduce you to its glorious second life: a warm, decadent, and incredibly comforting cinnamon raisin bread pudding. This isn’t just a recipe; it’s a transformation. It’s a classic dessert that turns simple, humble ingredients into a rich, custard-soaked treat brimming with warm spices and sweet, plump raisins. Forget any preconceived notions of bland, soggy puddings. This recipe creates a masterpiece with a creamy, soft interior and a perfectly golden-brown top, all drizzled with a sweet cinnamon glaze.

Ingredients

For the Bread Pudding

For the Cinnamon Glaze

this now & bake later ❤️

Timing

• Preparation Time: 20 minutes
• Soaking Time: 10 minutes
• Cooking Time: 60-65 minutes
• Total Time: Approximately 1 hour 35 minutes

This dessert takes just over an hour and a half from start to finish, with most of that time being hands-off baking. It’s the perfect project for a lazy Sunday afternoon.

Step-by-Step Instructions

Step 1: Preheat Oven and Plump the Raisins

Begin by preheating your oven to 350°F (175°C) and generously greasing a 9×13 inch baking dish. Next, in a small saucepan over medium-high heat, combine the raisins, water, butter, and 1 teaspoon of cinnamon. Bring the mixture to a gentle boil and let it cook until the raisins plump up to about double their size. Tip: Plumping the raisins beforehand ensures they are juicy and flavorful, and prevents them from absorbing moisture from the custard during baking. Once plumped, remove the pan from the heat and set it aside.

Step 2: Create the Rich Custard Base

In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, sugar, and 1 tablespoon of cinnamon until everything is smooth and well combined. Pour the entire raisin mixture, including the cinnamon-infused water, into the custard and stir to combine.

Step 3: Soak the Bread

Add the cubed challah bread to the large bowl with the custard. Gently stir until every piece of bread is fully coated in the egg mixture. Now for a crucial step: let the mixture sit for at least 10 minutes. This allows the stale bread to absorb the rich custard, which is the secret to a perfectly moist and consistent bread pudding.

Step 4: Bake the Pudding to Perfection

After the soaking time is up, transfer the entire mixture into your prepared baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil. Bake for 50 minutes. The foil traps steam, ensuring the pudding cooks through and stays incredibly moist. After 50 minutes, carefully remove the foil and bake for an additional 10-15 minutes, or until the top is beautifully golden-brown and the center is set.

Step 5: Prepare the Cinnamon Glaze

While the bread pudding is in its final minutes of baking or resting, prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla, milk, and ½ teaspoon of cinnamon until you have a smooth, pourable glaze. Drizzle this generously over the warm bread pudding just before serving.

Nutritional Information

The nutritional content can vary based on ingredients, but here is an approximate breakdown per serving (this recipe makes about 12 servings):

• Calories: 260-330 kcal
• Carbohydrates: 22-48 g
• Fat: 11-16 g
• Protein: 6-11 g

Healthier Alternatives

This dessert is a decadent treat, but with a few simple tweaks, you can make a lighter version.

• Bread Swap: Use whole wheat bread instead of challah for added fiber.
• Lighten the Custard: Replace the heavy cream with half-and-half or use all whole milk to reduce the fat content.
• Reduce Sugar: You can reduce the amount of white sugar or swap it with a natural alternative like maple syrup or coconut sugar.
• Go Vegan: For a vegan bread pudding, use a plant-based bread, swap the dairy with full-fat oat milk or coconut milk, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use vegan butter.

Serving Suggestions

This cinnamon raisin bread pudding is spectacular served warm, fresh from the oven, with its sweet glaze melting into every crevice. For an even more indulgent experience, add a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. It’s an ideal dessert for family gatherings, holiday brunches, or simply as a comforting end to a chilly day.

Common Mistakes to Avoid

• Using Fresh Bread: Fresh, soft bread will turn to mush when soaked in custard. Solution: Always use stale, dry bread. If your bread is too fresh, you can cut it into cubes and toast it lightly in the oven at a low temperature until it’s dried out.
• Not Soaking the Bread Long Enough: Rushing the soaking process will result in dry patches within your pudding. Solution: Don’t skip the 10-minute soak! This step is essential for a uniform, creamy texture.
• Overbaking the Pudding: Baking for too long can result in a tough, rubbery, or overly dry bread pudding. Solution: Keep a close eye on it during the final baking stage. The pudding is done when the center is just set (a knife inserted comes out mostly clean).

Storing Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat individual servings in the microwave for a quick treat. For larger portions, warm the bread pudding in a 350°F (175°C) oven for 10-15 minutes, or until heated through, to help revive its texture.
• Make-Ahead: You can assemble the entire bread pudding (before baking), cover it, and refrigerate it for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time.

Conclusion

This homemade cinnamon raisin bread pudding is the epitome of comfort food. It’s a wonderfully simple recipe that transforms pantry staples into an unforgettable dessert. The rich, creamy custard, warm cinnamon, and sweet raisins create a symphony of flavors that is both nostalgic and deeply satisfying. We hope you enjoy making this dish as much as we do. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback.

FAQs

Q1. What is the best type of bread to use for bread pudding?

The best breads are sturdy, enriched, and stale. Challah and brioche are top choices because their rich, eggy structure holds up well to the custard. Stale French bread or a simple white loaf will also work wonderfully.

Q2. Can I make this bread pudding without raisins?

Absolutely! If you’re not a fan of raisins, you can simply leave them out. Alternatively, you can substitute them with other dried fruits like cranberries, chopped apricots, or dates. Chocolate chips are also a delicious addition.

Q3. Can I prepare this bread pudding ahead of time?

Yes, this is a great make-ahead dessert. You can assemble it completely, cover it, and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the initial baking time since you’ll be starting from cold.

Classic Cinnamon Raisin Bread Pudding: The Ultimate Comfort Dessert

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• Author: Evelyn Marcella Rivera
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x

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Description

You’re about to bake the coziest, most nostalgic dessert ever. This classic cinnamon raisin bread pudding combines custard-soaked challah, plump cinnamon-steeped raisins, and a warm vanilla-cinnamon glaze for a golden, tender bake that melts in your mouth. It’s simple, make-ahead friendly, and perfect for lazy Sundays or holiday brunch.

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Ingredients

For the Bread Pudding:

• 1 loaf stale challah bread, cubed

• 5 large eggs

• 2 cups whole milk

• 2 cups heavy cream

• 1 tablespoon pure vanilla extract

• 1/2 cup white sugar

• 1 tablespoon ground cinnamon

• 1 cup raisins

• 1 cup water

• 2 tablespoons butter

• 1 teaspoon ground cinnamon (for plumping raisins)

For the Cinnamon Glaze:

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• 2 tablespoons milk

• 1/2 teaspoon ground cinnamon

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Instructions

1. Preheat & grease
   Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish.

2. Plump the raisins
   In a small saucepan, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring to a gentle boil over medium-high heat and simmer until the raisins plump (about double in size). Remove from heat; cool slightly.

3. Make the custard
   In a large bowl, whisk eggs, milk, heavy cream, vanilla, sugar, and 1 tablespoon cinnamon until smooth. Stir in the warm raisin mixture, including the cinnamon liquid.

4. Soak the bread
   Add cubed challah to the custard. Gently fold until every cube is coated. Let soak for at least 10 minutes so the bread fully absorbs the custard.

5. Bake
   Transfer the mixture to the prepared dish, spread evenly, and cover tightly with foil. Bake 50 minutes. Remove foil and bake 10–15 minutes more, until the top is golden and the center is set (a knife inserted near the center should come out mostly clean).

6. Make the glaze
   Whisk powdered sugar, vanilla, milk, and ½ teaspoon cinnamon until smooth and pourable. If needed, add milk ½ teaspoon at a time to reach drizzling consistency.

7. Finish & serve
   Cool the pudding 10 minutes, then drizzle with the cinnamon glaze. Serve warm.

Notes

• Bread swap: Brioche or French bread works if challah isn’t available.
• Make-ahead: Assemble up to 8 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the covered bake time.
• Texture tips: For a firmer set, extend uncovered bake by 5 minutes. For extra custardy, reduce uncovered bake by a few minutes.
• Add-ins: Try ½ cup chopped toasted pecans or walnuts for crunch.
• Storage: Refrigerate leftovers, covered, up to 4 days. Reheat covered at 300°F (150°C) for 12–15 minutes or microwave in short bursts.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 24 g
• Sodium: 220 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 115 mg