restaurant_menu Desserts

Cinnamon Raisin Bread Pudding Recipe (Classic Comfort)

Name: Cinnamon Raisin Bread Pudding Recipe (Classic Comfort)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 loaf stale challah bread, cubed (about 8 cups); 5 large eggs; 2 cups whole milk; 2 cups heavy cream; 1 tbsp pure vanilla extract; 1/2 cup white granulated sugar; 1 tbsp ground cinnamon; 1 cup raisins; 1 cup water; 2 tbsp unsalted butter; 1 tsp ground cinnamon; 1 cup powdered sugar; 1 tsp pure vanilla extract; 2 tbsp whole milk; 1/2 tsp ground cinnamon

calendar_today September 7, 2026 schedule 7 min read

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Prep

20 minutes

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Cook

1 hour 5 minutes

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Rest

10 minutes

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Cool

10-15 minutes

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Servings

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Calories

350 kcal

This Cinnamon Raisin Bread Pudding recipe transforms humble stale challah bread into an extraordinary dessert. Each bite offers a tender, custardy interior, bursting with plump, cinnamon-infused raisins, all bathed in a rich, vanilla-scented cream and egg base. Baked to a beautiful golden brown and finished with a delicate vanilla glaze, it's the quintessential comfort food—warm, inviting, and deeply satisfying. Perfect for family gatherings or a cozy evening treat, this bread pudding promises a nostalgic flavor experience that's both easy to achieve and utterly delicious.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

For the Bread Pudding

check 1 loaf stale challah bread, cubed (about 8 cups) check 5 large eggs check 2 cups whole milk check 2 cups heavy cream check 1 tbsp pure vanilla extract check 1/2 cup white granulated sugar check 1 tbsp ground cinnamon

For the Plump Raisins

check 1 cup raisins check 1 cup water check 2 tbsp unsalted butter check 1 tsp ground cinnamon

For the Glaze

check 1 cup powdered sugar check 1 tsp pure vanilla extract check 2 tbsp whole milk check 1/2 tsp ground cinnamon

hardware Essential Tools

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9x13-inch baking dish

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Small saucepan

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Large mixing bowl

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Whisk

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Measuring cups and spoons

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Aluminum foil

format_list_numbered Preparation

Making the Bread Pudding

Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with butter.

In a small saucepan, combine the 1 cup of raisins, 1 cup of water, 2 tablespoons of butter, and 1 teaspoon of cinnamon over medium-high heat. Bring to a boil, then reduce heat and simmer until raisins are plump and have absorbed most of the liquid (5-7 minutes), then remove from heat.

In a large mixing bowl, whisk together the 5 large eggs, 2 cups of whole milk, 2 cups of heavy cream, 1 tablespoon of vanilla extract, ½ cup of white sugar, and 1 tablespoon of cinnamon until well combined.

Add the plumped raisins (including any remaining liquid) to the egg mixture and stir.

Add the cubed stale challah bread to the custard mixture. Gently fold until all bread cubes are thoroughly coated, being careful not to mash the bread.

Let the mixture rest for at least 10 minutes (or up to 30 minutes) to allow the bread to fully absorb the liquid.

Pour the bread pudding mixture into your prepared 9x13-inch baking dish and cover tightly with aluminum foil.

Bake for 50 minutes, then carefully remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean.

Preparing the Glaze

While the pudding bakes or cools slightly, whisk together the 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 2 tablespoons of whole milk, and ½ teaspoon of cinnamon in a small bowl until smooth and pourable.

Let the Cinnamon Raisin Bread Pudding cool for 10-15 minutes before drizzling generously with the prepared glaze. Serve warm.

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Try These Variations

Nutty Bread Pudding

For an added layer of texture and flavor to your Cinnamon Raisin Bread Pudding, stir in ½ cup of chopped toasted pecans or walnuts along with the bread cubes. Toasting the nuts beforehand in a dry skillet or oven at 300°F (150°C) for 5-7 minutes really brings out their essential oils and deepens their flavor, making them a more impactful addition to the dish. This provides a lovely contrast to the soft custard.

Apple Cinnamon Bread Pudding

Introduce a delightful tartness by folding in 1 cup of finely diced, peeled, and cored Granny Smith apples along with the raisins. You might want to slightly increase the cinnamon by an extra ½ teaspoon to complement the apple. The apples will soften beautifully during baking, releasing their juices and creating pockets of tender fruit throughout your Cinnamon Raisin Bread Pudding.

Chocolate Chip Bread Pudding

For the chocolate lovers, replace half the raisins with ½ cup of good quality semi-sweet chocolate chips. The chocolate will melt into gooey pockets of deliciousness within the warm Cinnamon Raisin Bread Pudding, adding a rich, decadent twist. You can also use a mixture of dark and milk chocolate chips for a more complex flavor profile.

Orange Zest Infusion

To brighten the flavor profile of this Cinnamon Raisin Bread Pudding, add 1 tablespoon of finely grated orange zest to the custard mixture. The citrus notes will beautifully complement the cinnamon and raisins, adding a refreshing, aromatic lift to the overall taste without overpowering the classic flavors. This small touch can make a big difference.

Caramel Drizzle

Instead of the vanilla cinnamon glaze, consider drizzling your warm Cinnamon Raisin Bread Pudding with a rich homemade caramel sauce. A simple caramel can be made by melting 1/2 cup sugar with 2 tablespoons water until amber, then stirring in ¼ cup heavy cream and 2 tablespoons butter. This adds a more decadent, sticky-sweet finish.

Chef's Pro Tips

Don’t skimp on the staleness of the bread

Fresh bread has too much moisture and will turn mushy when soaked in the custard, leading to a dense, unappealing texture. Day-old or even two-day-old bread is ideal for this Cinnamon Raisin Bread Pudding as its drier texture acts like a sponge, perfectly absorbing the rich custard and resulting in a light, airy, yet tender final product. If your bread isn’t stale enough, you can cube it and spread it on a baking sheet, then bake at 250°F (120°C) for 15-20 minutes to dry it out.

Ensure your custard is well-mixed but not aerated

Whisking the eggs, milk, and cream thoroughly is essential for a smooth, uniform custard that sets evenly. However, avoid over-whisking to the point of creating excessive foam or air bubbles. Too much air can lead to a crumbly texture rather than a silky, tender one. A gentle, consistent whisk until just combined is perfect for this Cinnamon Raisin Bread Pudding.

The importance of the resting period

The 10-minute (or longer) resting period after combining the bread and custard is crucial. This allows the bread to fully hydrate and absorb the liquid, ensuring every cube is saturated. This prevents dry spots and guarantees that each bite of your Cinnamon Raisin Bread Pudding is moist and custardy. If you rush this step, you might end up with a less tender pudding.

Temperature control is key for even baking

Baking covered initially helps the pudding to cook gently and evenly, allowing the custard to set without the top browning too quickly. Removing the foil towards the end allows the top to achieve that beautiful golden-brown, slightly crisp crust, adding textural contrast. Always ensure your oven is fully preheated to the specified temperature for consistent results in your Cinnamon Raisin Bread Pudding.

Quality of ingredients matters

Using good quality pure vanilla extract and fresh, full-fat dairy (whole milk and heavy cream) makes a noticeable difference in the richness and flavor of your Cinnamon Raisin Bread Pudding. While budget ingredients can work, investing in better quality staples will elevate this dessert from good to truly exceptional, reflecting the care you put into making it.

Storage Guide

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Refrigerator

To store leftover Cinnamon Raisin Bread Pudding, allow it to cool completely to room temperature first. This prevents condensation from forming and making the pudding soggy. Transfer the pudding to an airtight container or cover the baking dish tightly with plastic wrap. Store in the refrigerator for up to 3-4 days. For best results, store individual slices to prevent them from drying out. This method maintains the custard’s integrity and prevents bacterial growth.

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Freezer

For longer storage, individual slices of cooled Cinnamon Raisin Bread Pudding can be wrapped tightly in plastic wrap, then again in aluminum foil, and placed in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months. Thaw frozen pudding overnight in the refrigerator before reheating. Freezing is an excellent option for meal prepping or enjoying this comfort food whenever a craving strikes.

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Reheating from Refrigerator

For individual slices, microwave on medium power for 1-2 minutes, or until warmed through, checking halfway to avoid overheating. For a larger portion or the entire dish, cover with foil and reheat in a preheated oven at 300°F (150°C) for 15-20 minutes, or until heated through. The foil helps to retain moisture and prevent the pudding from drying out.

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Reheating from Freezer

Thaw the frozen Cinnamon Raisin Bread Pudding in the refrigerator overnight. Once thawed, reheat as you would from the refrigerator (microwave for individual portions, or covered in the oven for larger amounts). This slow thawing and gentle reheating process helps to preserve the original tender and custardy texture of the pudding, ensuring a delicious experience.

Avoid These Mistakes

✕ Using fresh bread instead of stale

A common pitfall is using fresh, soft bread. Fresh bread contains too much moisture and will not absorb the custard properly, leading to a soggy, heavy, and unappetizing bread pudding. The goal is a light, custardy interior, which only stale, slightly dried-out bread can achieve by soaking up the liquid like a sponge. Always use day-old (or older) bread for the best texture in your Cinnamon Raisin Bread Pudding.

✕ Not plumping the raisins

Skipping the step of boiling the raisins in butter and cinnamon water results in hard, chewy raisins that don’t contribute to the overall moistness or flavor. Plumping them ensures they are juicy, tender, and burst with flavor, integrating seamlessly into the creamy texture of the Cinnamon Raisin Bread Pudding. This small step makes a significant difference in the final product’s quality.

✕ Over-mixing the bread into the custard

Once the bread is added, vigorous mixing can break down the bread cubes too much, leading to a mashed, dense texture rather than distinct, custardy pieces. Gently fold the bread in until just coated, allowing it to soak without losing its structural integrity. This preserves the desired texture for a perfect Cinnamon Raisin Bread Pudding.

✕ Baking at too high a temperature or for too long uncovered

High heat or prolonged uncovered baking can cause the custard to curdle or dry out, resulting in a tough, rubbery texture, and a burnt top. The initial covering with foil creates a gentle, steamy environment for even cooking. The final uncovered baking is just enough to achieve a golden crust, ensuring a tender and moist Cinnamon Raisin Bread Pudding.

✕ Serving immediately without cooling slightly

While tempting, slicing into a bread pudding straight out of the oven can lead to a messy, unset dish. Allowing it to cool for 10-15 minutes lets the custard fully set and firm up, making for cleaner slices and a better overall texture. The residual heat will still keep it warm for an enjoyable experience with your Cinnamon Raisin Bread Pudding.

nutrition Nutrition Facts

Per serving: 1 slice

350 kcal Calories

8g Protein

45g Carbohydrates

16g Fat

2g Fiber

320mg Sodium

Nutritional values are approximate and may vary based on specific ingredients and portion sizes.

flag Conclusion

And there you have it, my friends – a truly magnificent Cinnamon Raisin Bread Pudding recipe that brings the warmth and comfort of a classic dessert right into your kitchen. This dish is more than just a recipe; it’s an experience, a memory in the making. I encourage you to try it, savor the process, and delight in the incredible flavors you’ll create. It’s a perfect example of how simple ingredients, handled with care and a little chef’s insight, can transform into something extraordinary. Head over to HomeRecipes.com for more delightful recipes and culinary inspiration!

sell Related Topics

#challah bread pudding #raisin dessert #comfort food #easy dessert #baked dessert

Frequently Asked Questions

Can I make Cinnamon Raisin Bread Pudding ahead of time? expand_more

Absolutely! This Cinnamon Raisin Bread Pudding is an excellent make-ahead dessert. You can assemble the entire pudding (bread, custard, and raisins) in the baking dish, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. This allows the bread even more time to soak up the custard, often resulting in an even more tender and flavorful pudding. Just be sure to bring it closer to room temperature for about 30 minutes before baking, and you might need to add an extra 5-10 minutes to the initial covered baking time to account for the chilled start. It's a lifesaver for holiday meal prep!

What kind of bread is best for this bread pudding? expand_more

For this Cinnamon Raisin Bread Pudding, stale challah bread is truly my top recommendation due to its rich, eggy texture and slight sweetness. However, if challah isn't available, brioche is a fantastic substitute, offering a similar buttery richness. Day-old French bread or a sturdy artisanal white loaf would also work well. The key is to use bread that is at least a day old and slightly firm, not fresh and soft. This staleness allows the bread to absorb the custard without disintegrating, giving you that perfect custardy texture. Avoid very soft sandwich breads, as they tend to become too mushy.

How do I know when my Cinnamon Raisin Bread Pudding is done baking? expand_more

The perfect Cinnamon Raisin Bread Pudding should be golden brown on top, with a slightly puffed appearance. To test for doneness, gently insert a thin knife or a skewer into the center of the pudding. It should come out mostly clean, with perhaps a few moist crumbs attached, indicating the custard has set. If it comes out wet or liquidy, it needs more time. The edges should be set and slightly firm, while the center will still have a slight wobble, which will firm up as it cools. An instant-read thermometer inserted into the center should read between 180°F and 190°F (82-88°C).

Can I add other ingredients to this Cinnamon Raisin Bread Pudding? expand_more

This Cinnamon Raisin Bread Pudding recipe is a wonderful canvas for personalization! Feel free to experiment with other add-ins. A handful of chopped toasted pecans or walnuts would add a delightful crunch and nutty flavor. You could also swap out half the raisins for dried cranberries or chopped dried apricots for a different fruity note. A sprinkle of chocolate chips (dark or milk) would also be a decadent addition. Just remember that if you add very moist fruits, you might need to slightly reduce the milk/cream or increase the baking time to ensure the pudding sets properly. Be mindful of the overall sweetness if adding more sugary components.

What's the difference between bread pudding and French toast casserole? expand_more

While similar in concept, bread pudding and French toast casserole have subtle differences. French toast casserole is often designed to be eaten for breakfast, typically uses fresh bread, and might have a slightly looser, more 'eggy' texture, often served with syrup. Cinnamon Raisin Bread Pudding, on the other hand, traditionally uses stale bread and aims for a firmer, more custardy texture that holds its shape when served, making it a true dessert. The flavor profile of bread pudding is often richer and more complex, sometimes incorporating spices, dried fruits, or nuts, and is typically glazed or served with a sauce rather than pure syrup. Both are delicious, but bread pudding leans more towards a dessert experience.