Cinnamon Raisin Bread Pudding Recipe

Why You’ll Love Cinnamon Raisin Bread Pudding

• Classic comfort: This cinnamon raisin bread pudding is soft, warm, and satisfying, with all the familiar flavors of a traditional baked custard dessert.
• Easy to make: The recipe uses basic ingredients and simple steps, making it approachable even if you do not bake often.
• Moist and tender: The bread absorbs the egg and milk mixture, creating a rich texture that stays soft in the center.
• Warm flavor: Cinnamon and vanilla give the pudding a cozy aroma and a gentle sweetness without making the recipe complicated.
• Great for many occasions: Serve it for breakfast, brunch, dessert, or anytime you want a comforting homemade dish.

Ingredients Needed To Make Cinnamon Raisin Bread Pudding

Scroll down to the recipe card for the full ingredient amounts and detailed instructions.

• Eggs
• Milk
• Cinnamon
• Vanilla extract
• Sugar
• Cinnamon raisin bread
• Raisins

Before You Get Started: A Couple Notes To Help You Get The Best Results

How To Make Cinnamon Raisin Bread Pudding

1. Whisk the eggs, milk, cinnamon, vanilla extract, and sugar together until smooth.
2. Add the cubed cinnamon raisin bread to a prepared baking dish.
3. Pour the egg mixture evenly over the bread, making sure the cubes are well coated.
4. Let the bread soak for 30 minutes so it can absorb the custard mixture.
5. Bake at 350°F until the top is golden brown and the center is set.
6. Let the bread pudding cool before slicing and serving.

Variations & Substitutions

• Bread: Try brioche, challah, or stale croissants for a richer version. Cinnamon raisin bread is still the easiest way to get the classic flavor.
• Sweetener: Adjust the sugar to your taste. Maple syrup, honey, or brown sugar can also be used for a different sweetness and flavor.
• Spices: Add a small amount of nutmeg, cardamom, or cloves if you want a deeper spice profile.
• Add-ins: Dried fruit, nuts, or chocolate chips can be mixed in for extra texture.
• Sauce: Serve with caramel, maple syrup, or custard sauce if you want a more decadent dessert.

Commonly Asked Questions

Can I use stale bread?

Absolutely. Stale bread is excellent for bread pudding because it absorbs the custard well. If your bread is fresh, you can let it sit out for a while or dry it gently in the oven before adding the custard.

Can I make this bread pudding ahead of time?

Yes. Let the baked bread pudding cool completely, then store it in an airtight container in the refrigerator for up to 2 days. Reheat it in a 350°F oven for about 20 minutes, or until warmed through.

Can I use a different type of milk?

Yes. Whole milk, 2%, skim milk, half-and-half, or heavy cream can be used. A richer milk or cream will make the bread pudding creamier.

Can I freeze bread pudding?

Yes. Cool the bread pudding completely, place it in an airtight freezer-safe container, and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.

• 4 eggs
• 2 ½ cups milk
• ½ tsp cinnamon
• 2 tsp vanilla extract
• ¾ cup sugar
• 5 cups cinnamon raisin bread cubed into 1-inch pieces
• 2 tbsp raisins for topping

• Spray a 9×13 baking dish with nonstick spray. For a deeper bread pudding, use a 7×10 baking dish.
• In a mixing bowl, whisk together the eggs, milk, cinnamon, vanilla extract, and sugar until well combined.
• Add the cubed cinnamon raisin bread to the prepared baking dish. Pour the egg mixture evenly over the bread cubes, making sure all pieces are soaked.
• Let the mixture sit for 30 minutes so the bread can fully absorb the custard.
• Preheat the oven to 350°F (175°C). Bake for 40–50 minutes, or until the top is golden brown and the center is set.
• Remove from the oven and let the bread pudding cool for 1 hour before serving. This helps it set and makes it easier to slice.
• Top with additional raisins before serving. Enjoy warm or at room temperature.