Indulge in the ultimate cozy dessert with this Cinnamon Raisin Bread Pudding, a warm, comforting treat perfect for family gatherings, holiday breakfasts, or a simple weeknight dessert. Soft cubes of stale challah bread soak up a rich custard, blended with sweet raisins plumped to perfection, and spiced with cinnamon for that irresistible aroma. Every bite is a perfect balance of creamy custard, tender bread, and bursts of sweet raisins, topped with a silky glaze that elevates this dessert into a showstopper.
This recipe is ideal for anyone looking for easy dessert ideas, affordable meals, or simple family recipes that are both indulgent and approachable. Transform leftover bread into a decadent treat that feels special yet requires minimal effort. Its cheesy comfort food vibe (though sweet instead of savory!) makes it a perfect addition to any cozy home-cooked meal.
Why You’ll Love This Recipe
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Quick and Simple Prep: Uses everyday ingredients and leftover bread, making it budget-friendly and convenient.
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Family-Friendly: Loved by both kids and adults, perfect for healthy recipes for families or crowd-pleasing meals.
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Rich, Custardy Texture: Soft, custard-soaked bread contrasts with plump raisins for an indulgent dessert.
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Warm and Comforting: Perfect for chilly mornings, weekend brunches, or holiday dinners.
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Versatile: Can be served warm or at room temperature, with or without glaze.
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Make-Ahead Friendly: Prepares easily ahead of time for busy households or entertaining.
Ingredient Breakdown
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Stale Challah Bread (1 loaf): Cubed for easy custard absorption; its soft texture ensures a fluffy, tender pudding.
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Eggs (5 large): Create a rich, creamy custard that binds the bread and raisin mixture.
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Whole Milk & Heavy Cream (2 cups each): Adds a luxurious, creamy base that results in a melt-in-your-mouth texture.
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Vanilla Extract (1 tbsp): Enhances sweetness and provides a warm, aromatic note.
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White Sugar (½ cup) & Cinnamon (1 tbsp): Sweetens and spices the custard for that classic bread pudding flavor.
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Raisins (1 cup) with Water, Butter, and Cinnamon: Plumping raisins in liquid ensures juiciness and prevents toughness.
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Butter (2 tbsp): Adds richness to the raisins and enhances overall flavor.
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Glaze (Powdered Sugar, Vanilla, Milk, Cinnamon): Sweetens and adds a finishing touch for visual appeal and flavor balance.
Pro Tips
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Use stale or day-old bread; fresh bread may become too mushy.
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Plumping the raisins prevents them from drying out while baking.
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Don’t skip resting the bread in custard; this step ensures full absorption for creamy texture.
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Cover with foil for most of the baking time to avoid overly crisp edges.
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Use a sharp knife to drizzle glaze evenly for a polished presentation.
Ingredient Swaps or Variations
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Bread: Substitute challah with brioche, French bread, or even cinnamon swirl bread.
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Milk & Cream: Use half-and-half or almond milk for lighter or dairy-free options.
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Sweeteners: Swap white sugar with maple syrup, coconut sugar, or honey for unique flavor profiles.
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Fruit Add-ins: Swap raisins for dried cranberries, chopped apples, or chopped dates.
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Spices: Add nutmeg, cardamom, or allspice for more depth and warmth.
These gluten-free recipes or healthy recipe alternatives let you adjust the dessert to dietary needs or preferences.
Serving Suggestions
Serve as a warm breakfast treat, brunch centerpiece, or decadent dessert. Pair with:
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Vanilla ice cream or whipped cream for an indulgent dessert.
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A drizzle of caramel or chocolate sauce for extra richness.
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Fresh berries or fruit compote for a fresh, tangy balance.
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Coffee or spiced tea for a cozy breakfast experience.
Make Ahead + Storage Tips
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Prepare ahead: Assemble the bread pudding the night before and refrigerate until baking.
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Store leftovers: Airtight container in the fridge for 3–4 days.
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Reheat: Microwave single servings or warm in the oven for a few minutes.
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Freeze: Fully baked pudding freezes well for up to 2 months; thaw overnight in the fridge.
Cultural or Historical Notes
Bread pudding has roots in European and American comfort food traditions, historically created to use stale bread and avoid waste. This American comfort food classic has evolved with sweet spices, rich custard, and decadent glazes, making it a traditional favorite for holiday dinner recipes and cozy family meals.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, assemble the pudding a day before baking for convenience.
What’s the best way to store leftovers? Store in an airtight container in the fridge for up to 4 days.
Can I make this healthier? Substitute half the cream with milk or use a sugar alternative.
What substitutions can I use for allergies? Use dairy-free milk/cream and gluten-free bread for dietary restrictions.
Can I add other fruits or nuts? Absolutely, add dried cranberries, chopped apples, or toasted nuts for added texture.
Cinnamon Raisin Bread Pudding
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a small saucepan, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring to a boil, then simmer until raisins plump and double in size. Remove from heat.
- In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, and 1 tablespoon cinnamon until smooth. Stir in the warm raisin mixture, including the liquid.
- Add cubed challah bread to the custard and stir gently until all pieces are coated. Let sit for 10 minutes to absorb.
- Transfer mixture to the baking dish. Cover with foil and bake for 50 minutes. Remove foil and bake 10–15 minutes more until golden and set.
- In a small bowl, whisk powdered sugar, vanilla, milk, and cinnamon until smooth to make glaze.
- Drizzle glaze over warm bread pudding and serve immediately.
