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If you have ever wondered what to do with a leftover loaf of bread, you are about to discover your new favorite dessert.
This Cinnamon Raisin Bread Pudding is the ultimate comfort food, perfectly bridging the gap between a decadent breakfast and a rich after-dinner treat.
It is specifically designed for holiday mornings, cozy weekend brunches, or any occasion that calls for a warm, fragrant centerpiece.
You will absolutely love how the house smells like a high-end bakery while this classic dessert bakes to golden perfection.
By utilizing a few simple culinary techniques, we transform basic pantry staples into an incredibly luxurious, custardy masterpiece.
Let’s dive right into the science of why this foolproof, bakery-quality bread pudding works so perfectly every single time.
Ingredients
- For the Bread Pudding:
- 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 the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
- ½ teaspoon cinnamon
Instructions
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Preheat & Prep: Preheat the oven to 350 degrees F and grease a 9×13 baking dish.
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Plump the Raisins: Add the raisins, 1 cup water, 2 tablespoons butter, and 1 teaspoon cinnamon to a small saucepan over medium-high heat. Bring the mixture to a boil and continue cooking until the raisins plump up and about double in size, then remove from heat.
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Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1 tablespoon vanilla extract, white sugar, and 1 tablespoon cinnamon. Add the warm raisin mixture to the bowl, including the remaining water from the saucepan.
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Soak the Bread: Stir the cubed challah bread into the egg mixture until fully combined. Let the liquid absorb into the bread for 10 minutes.
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Prepare for Baking: After 10 minutes, transfer the soaked bread mixture to the prepared baking dish and cover tightly with aluminum foil.
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Bake: Bake in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
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Make the Glaze: For the glaze, whisk together the powdered sugar, 1 teaspoon vanilla, 2 tablespoons milk, and ½ teaspoon cinnamon until smooth.
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Finish & Serve: Pour the sweet glaze evenly over the warm bread pudding just before serving. Enjoy!
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