Cinnamon Raisin Bread Pudding is what I reach for when the house is quiet, the bread box is full of odds and ends, and I want something warm without fuss. It is the cozy dessert that turns stale bread into a hug in a bowl. I love how a simple custard seeps into every slice and bakes up tender inside with a lightly crisp top. When I tell friends about my Deliciously Simple Cinnamon Raisin Bread Pudding, I can see their eyes light up because they know it is both nostalgic and easy. No fancy steps, no specialty tools, just the kind of baking that makes your kitchen smell like comfort. If you have milk, eggs, cinnamon, and raisins, you are already halfway there.
Cinnamon Raisin Bread Pudding? It’s a thing.
Let me set the stage. You have a loaf that is past its prime, maybe a baguette, sandwich bread, or even leftover challah. You whisk together a quick custard, toss in raisins, pour it all over the bread, and bake. That is it. This is why I call it Deliciously Simple Cinnamon Raisin Bread Pudding because it is genuinely simple, beginner friendly, and deeply satisfying.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Deliciously Simple Cinnamon Raisin Bread Pudding is a keeper: fast to prep with no weird tricks. Cinnamon Raisin Bread Pudding is what I reach for when the house is quiet, the bread box is full of odds and ends, and I want…
The magic is in the soaking. Give the bread a little time to drink up the custard, so every bite is tender. I like to press the pieces down with a spoon so they all get a fair share. The cinnamon adds warmth, the raisins turn plump and juicy, and the top gets those little toasty edges that are incredibly good with a drizzle of cream.
Ingredients
- 6 to 8 cups cubed day old bread, any sturdy kind
- 1 cup raisins, packed
- 4 large eggs
- 2 1/2 cups milk, or a mix of milk and cream
- 2/3 cup sugar, plus a spoonful for topping
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: a handful of chopped pecans, a pat of butter on top
Directions
- Heat oven to 350 F and butter a baking dish.
- Toss bread and raisins in the dish.
- Whisk eggs, milk, sugar, cinnamon, vanilla, and salt. Pour over the bread.
- Press bread down gently so it soaks. Rest 10 to 20 minutes.
- Sprinkle a spoonful of sugar over the top for a light crackle.
- Bake 40 to 50 minutes, until the center is just set and the top is golden.
Serve warm with a splash of cream or a scoop of vanilla ice cream. If you enjoy simple, cozy bakes like this, you might love my trusty skillet cornbread with a buttery crust too. Different vibe, same happy table.
“I used leftover brioche and this turned out beautifully. The middle was custardy, the top had that sweet crisp, and the cinnamon made the whole house smell like a bakery.”
About my raisin choices
Raisins are non negotiable here for me, but I definitely have opinions. I keep two kinds on hand. Regular dark raisins for deeper molasses notes and golden raisins for a lighter, fruity pop. If you want softer raisins, soak them in warm milk or tea for 10 minutes first. A splash of orange juice is nice too. Just drain before mixing in.
Curious about swaps? Chopped dates, dried cranberries, or even a handful of diced apples work well. If you are feeling festive, a spoon of orange zest makes the cinnamon sing. I have even stirred in a small handful of chocolate chips for a kid friendly version. If you like puddings that bring nostalgia with a twist, my creamy peanut butter banana pudding is a fun one to try next.
To keep the spirit of Deliciously Simple Cinnamon Raisin Bread Pudding, I avoid overly sweet dried fruit blends. Let the cinnamon and custard do the heavy lifting. Keep it simple, let the bread shine, and add just enough raisins to get a burst in every few bites. 
Individual Eggnog Bread Pudding
When the holidays come around, I make little ramekins of eggnog bread pudding and it always gets a round of happy sighs. You swap some of the milk for eggnog, add a pinch of nutmeg, and bake in small dishes. Individual cups look special and bake faster, which is handy when guests are hovering near the oven asking if it is done yet.
Quick method
Use the exact base recipe above, but replace 1 cup of milk with 1 cup of eggnog. Add a pinch of nutmeg. Spoon into greased ramekins, press down to soak, then bake 25 to 30 minutes. Serve with whipped cream and a tiny grating of nutmeg. If your holiday baking list is growing, peek at this cheerful festive Christmas bread recipe for a fun breakfast bake too.
These individual cups are still very much Deliciously Simple Cinnamon Raisin Bread Pudding, just dressed up for a party. You get all the comfort in a cute package, and it is easy to scale for two or twelve. 
Gluten-Free Mini Sticky Toffee Puddings
I know, this is not bread pudding, but it lives in the same cozy dessert family and gets requested around here all the time. The trick is dates for sweetness and moisture, plus a quick butterscotch style sauce. If you are baking for gluten-free friends, a 1 to 1 gluten-free flour mix works nicely. The mini size helps them bake evenly and stay tender.
Make a simple date mixture by simmering chopped dates with a bit of water until soft, then blend. Mix into a basic batter, portion into muffin tins, bake, and finish with a glossy sauce. For another pull apart, buttery dessert that always disappears fast, check out this butterscotch monkey bread. Different texture, same addictive caramel vibe.
While sticky toffee puddings are richer, I come back to Deliciously Simple Cinnamon Raisin Bread Pudding when I want lighter, homey comfort. It is the one I make on weeknights, the one that needs only what I already have in the pantry.
Proper Storage
Storage is simple, and the pudding reheats like a champ. Let it cool to room temp before storing to avoid condensation. Then choose your path.
- Fridge: Cover the dish or store slices in airtight containers for up to 4 days.
- Freezer: Wrap individual squares tightly, then freeze up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm slices in a 300 F oven for 10 to 12 minutes, or microwave gently in 20 second bursts.
- Topping after reheat: Add a splash of milk or cream to bring back that custardy softness.
Reheat options
Oven heat keeps the top crisp. Microwave is quick but can soften the edges a lot, so I add a little cream and call it a day. For a fun brunch spread that pairs perfectly with a warm slice of pudding, I love a pan of comforting cornbread dressing. Sweet and savory on the same plate feels extra cozy. Storing, reheating, and pairing are part of the charm of Deliciously Simple Cinnamon Raisin Bread Pudding because it is flexible and forgiving.
Common Questions
Can I make this ahead?
Yes. Assemble the dish, cover, and chill up to 12 hours. Bake straight from the fridge, adding a few extra minutes.
What bread works best?
Any sturdy loaf is great. Brioche, challah, French bread, or even cinnamon swirl. Avoid very thin sliced bread that turns mushy too fast.
How do I keep the middle from being soggy?
Give the bread time to soak, then bake until the center feels set but still soft. If the top browns too fast, tent lightly with foil.
Can I reduce the sugar?
Absolutely. Drop it by a couple of tablespoons and rely on the raisins for sweetness. You can also use part brown sugar for a deeper flavor.
Any add-ins you love?
A handful of toasted pecans or a drizzle of maple syrup before baking. Small chocolate chips if kids are at the table. Keep it simple so the cinnamon and raisins shine.
Let’s bake something warm and kind
If you have bread, milk, eggs, and a jar of raisins, you can make this tonight. This is real weeknight dessert energy, honest and unfussy. My Deliciously Simple Cinnamon Raisin Bread Pudding covers all the bases: pantry friendly, quick to mix, and even better as leftovers. If you want to compare styles or get more ideas, I really like the guidance in Cinnamon-Raisin Bread Pudding – Belly Full and the cozy approach from Cinnamon Raisin Bread Pudding | 12 Tomatoes. Different spins, same comfort in a dish. Try it, share it, and make it your own. 
Cinnamon Raisin Bread Pudding
Ingredients
Method
- Heat oven to 350°F and butter a baking dish.
- Toss bread and raisins in the dish.
- Whisk together eggs, milk, sugar, cinnamon, vanilla, and salt. Pour the custard mixture over the bread.
- Press the bread down gently to soak and let it rest for 10 to 20 minutes.
- Sprinkle a spoonful of sugar over the top for a light crackle.
- Bake for 40 to 50 minutes, until the center is just set and the top is golden.
- Serve warm with a splash of cream or a scoop of vanilla ice cream.
