A rich, comforting bread pudding with warm cinnamon flavor, sweet raisins, and a soft custardy center topped with a lightly crisp golden surface. This recipe makes a generous family-style dessert and includes detailed instructions for reliable results.
Ingredients
For the Bread Pudding
- 1 large loaf cinnamon raisin bread (about 14–16 ounces / 400–450 g)
- 4 cups whole milk
- 1 cup heavy cream
- 5 large eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 cup raisins
- 1/2 cup chopped pecans or walnuts (optional)
For the Vanilla Sauce (Optional but Recommended)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Measuring cups and spoons
- Aluminum foil
Step 1: Prepare the Bread
Cut the cinnamon raisin bread into 1-inch cubes. Slightly stale bread works best because it absorbs the custard without becoming mushy.
If the bread is fresh and soft:
- Spread the cubes on a baking sheet.
- Bake at 300°F (150°C) for 10–15 minutes until slightly dry.
- Allow to cool before using.
Place the bread cubes into a greased 9×13-inch baking dish.
Sprinkle the additional raisins and nuts evenly over the bread.
Step 2: Make the Custard
In a large bowl whisk together:
- Eggs
- Whole milk
- Heavy cream
- Brown sugar
- Granulated sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Melted butter
Whisk until fully smooth and combined.
Step 3: Soak the Bread
Slowly pour the custard mixture evenly over the bread cubes.
Gently press the bread down with a spoon or spatula so all pieces absorb liquid.
Let the mixture rest for at least:
- 30 minutes at room temperature, or
- Up to overnight in the refrigerator for deeper flavor and softer texture.
If refrigerating overnight, cover tightly with plastic wrap.
Step 4: Bake the Bread Pudding
Preheat oven to 350°F (175°C).
Cover the baking dish loosely with foil.
Bake for:
- 35 minutes covered
- Then remove foil and bake another 20–25 minutes uncovered
The pudding is done when:
- The top is golden brown
- The center is set but still slightly soft
- A knife inserted near the center comes out mostly clean
Avoid overbaking or the pudding may become dry.
Step 5: Rest Before Serving
Allow the bread pudding to rest for 10–15 minutes after baking.
This helps the custard fully settle and improves texture.
Step 6: Make the Vanilla Sauce
In a saucepan combine:
- Heavy cream
- Milk
- Sugar
- Butter
- Salt
Heat over medium heat until warm but not boiling.
In a small bowl mix cornstarch with 2 tablespoons cold water to form a slurry.
Slowly whisk the slurry into the warm cream mixture.
Cook for 2–3 minutes while stirring constantly until slightly thickened.
Remove from heat and stir in vanilla extract.
Serve warm over the bread pudding.
Serving Suggestions
Serve the bread pudding:
- Warm
- With vanilla sauce
- With whipped cream
- With vanilla ice cream
- With extra cinnamon sprinkled on top
Storage
Refrigerator
Store covered in the refrigerator for up to 4 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Reheating
Reheat individual portions in the microwave for 30–60 seconds or warm in a 300°F (150°C) oven until heated through.
Tips for Best Results
- Use stale bread for better texture.
- Let the bread soak thoroughly before baking.
- Whole milk and cream create a richer custard.
- Do not skip resting time after baking.
- Add chopped apples or pears for variation.
- A splash of bourbon or rum can be added to the custard for deeper flavor.
Optional Variations
Apple Cinnamon Raisin Bread Pudding
Add 2 peeled and diced apples between the bread layers.
Chocolate Cinnamon Version
Add 1 cup semi-sweet chocolate chips.
Holiday Style
Add dried cranberries, orange zest, and a little maple syrup.
Nut-Free Version
Simply omit pecans or walnuts.
Yield
Serves 8–10 people generously
