Description
Custardy challah bread soaked in spiced vanilla cream, studded with plump raisins, and drizzled with cinnamon glaze—cozy perfection
Ingredients
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1 loaf challah, cut into cubes
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5 large eggs
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2 cups milk
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2 cups heavy cream
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1 tablespoon vanilla extract
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½ cup granulated 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 cup powdered sugar
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2 tablespoons milk
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½ teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
In a small saucepan, combine raisins, water, butter, and cinnamon. Bring to a gentle boil, then simmer until the raisins swell and the mixture is fragrant (about 5 minutes). Remove from heat.
In a large bowl, whisk together eggs, milk, cream, vanilla extract, sugar, and cinnamon until fully combined.
Pour the warm raisin mixture (including liquid) into the custard and stir well.
Add cubed challah bread to the custard mixture. Press down lightly to ensure the bread absorbs the custard evenly. Let it soak for 5 minutes.
Transfer the soaked bread and custard to the prepared baking dish. Cover with foil and bake for 50 minutes.
Remove the foil and bake uncovered for an additional 10–15 minutes, or until the top is golden brown and the custard is set.
While the pudding cools slightly, whisk together powdered sugar, milk, and cinnamon until smooth.
Drizzle the cinnamon glaze over warm slices of bread pudding and serve.
Notes
This Cinnamon Raisin Bread Pudding combines classic comfort with an easy baking method, making it perfect for both novice and seasoned bakers. Its rich custard and cinnamon-spiced raisins create an unforgettable dessert experience that will keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American