Ingredients (Simple, Cozy, and Delicious)
For the bread pudding:
6 cups cubed stale bread (brioche, challah, or French bread work beautifully)
2 cups whole milk
4 large eggs
¾ cup granulated sugar
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup raisins (golden or regular)
For the topping:
2 tablespoons melted butter
1 tablespoon sugar
¼ teaspoon cinnamon
Optional add-ins:
½ cup chopped pecans or walnuts
¼ cup chocolate chips
½ cup dried cranberries or cherries
Substitution notes:
No whole milk? Use 2% or oat milk. No brioche? Any sturdy bread works—sourdough, French bread, or even croissants. Dairy-free? Use oat or almond milk and vegan butter. Lower sugar? Reduce sugar to ½ cup.
Let’s Make Cinnamon Raisin Bread Pudding (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a 9×13-inch pan with butter or cooking spray.
Step 2: Prepare the Bread
Cut or tear the bread into 1-inch cubes. Place them in the greased baking dish. Sprinkle the raisins over the bread.
Step 3: Make the Custard
In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg until well combined and smooth.
Step 4: Pour and Press
Pour the custard mixture over the bread and raisins. Press the bread down gently with a spatula to ensure it absorbs the custard. Let it sit for 15-20 minutes to soak.
Step 5: Add the Topping
In a small bowl, mix the melted butter, sugar, and cinnamon. Drizzle over the top of the bread pudding.
Step 6: Bake
Bake for 40-50 minutes, until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Step 7: Serve
Let the bread pudding cool for 5-10 minutes before serving. Serve warm with a drizzle of cream, a scoop of ice cream, or a dusting of powdered sugar.
Tips for the Best Bread Pudding
Use stale bread. Stale bread absorbs more custard than fresh bread, resulting in a creamier, more flavorful pudding.
Don’t skimp on the custard. The bread should be completely saturated. Press it down to ensure it soaks up all the liquid.
Let it rest. Letting the bread soak for 15-20 minutes ensures it’s fully saturated.
Use good quality cinnamon. The flavor of cinnamon is the star of this dish—use the best you can find.
Add a pinch of salt. A small pinch enhances the sweetness and depth of the custard.
