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.
Ingredients
For the Bread Pudding:
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1 loaf stale challah bread, cubed
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5 large eggs
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2 cups whole milk
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2 cups heavy cream
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1 tablespoon pure vanilla extract
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1/2 cup white sugar
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1 tablespoon ground cinnamon
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1 cup raisins
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1 cup water
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2 tablespoons butter
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1 teaspoon ground cinnamon (for plumping raisins)
For the Cinnamon Glaze:
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1 cup powdered sugar
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1 teaspoon pure vanilla extract
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2 tablespoons milk
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1/2 teaspoon ground cinnamon
Instructions
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Preheat & grease
Preheat oven to 350°F (175°C). Generously grease a 9×13-inch baking dish. -
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. -
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. -
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. -
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). -
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. -
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
