Cinnamon Raisin Bread Pudding

A cozy dessert that transforms stale bread into a warm, comforting pudding with a custardy interior and lightly crisp top, perfect for using up odds and ends.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: Comfort Food, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

6 to 8 cups cubed day old bread, any sturdy kind Could use baguette, sandwich bread, or leftover challah.
1 cup raisins, packed Regular dark raisins or golden raisins can be used.
4 large eggs
2 1/2 cups milk, or a mix of milk and cream
2/3 cup sugar, plus a spoonful for topping Optional to reduce sugar as desired.
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
1 handful chopped pecans (optional) For added texture and flavor.
1 pat butter on top (optional) For extra richness.

Method

Preparation

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.

Baking

Bake for 40 to 50 minutes, until the center is just set and the top is golden.

Serving

Serve warm with a splash of cream or a scoop of vanilla ice cream.

Notes

Let the pudding cool to room temperature before storing in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat gently in the oven or microwave.