Cinnamon Raisin Bread Pudding

 Cinnamon Raisin Bread Pudding

Rich, comforting, and deeply satisfying—this bread pudding transforms simple ingredients into an indulgent dessert with crisp golden edges and a soft, velvety center in every bite.

There's something timeless about a warm bread pudding. This version takes it to the next level with plump, juicy raisins, a creamy custard that turns stale challah into a near-soufflé texture, and a lightly spiced glaze that ties it all together. It's the kind of dessert that fills your kitchen with the cozy aroma of cinnamon and nostalgia.

Ingredients

For the Bread Pudding

Ingredient Amount Notes

Stale challah bread 1 loaf Cubed (brioche or white bread also work)

Whole milk 2 cups

Heavy cream 2 cups

Eggs 5 Large

White sugar ½ cup

Raisins 1 cup

Butter 2 tablespoons

Vanilla extract 1 tablespoon

Ground cinnamon 1 tablespoon + 1 teaspoon Divided

Water 1 cup

For the Glaze

Ingredient Amount Notes

Powdered sugar 1 cup

Milk 2 tablespoons

Vanilla extract 1 teaspoon

Ground cinnamon ½ teaspoon

Step-by-Step Directions

Step 1: Prepare the Raisins

Preheat your oven to 350°F (175°C). In a small saucepan, combine the raisins, water, butter, and 1 teaspoon of cinnamon. Simmer over medium heat until the raisins become plump and the liquid is fragrant, about 5–7 minutes.

Chef's Tip: Rehydrating the raisins keeps them soft and juicy, preventing them from drawing moisture out of the custard during baking.

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and remaining 1 tablespoon of cinnamon. Stir in the warm raisin mixture along with all of its liquid, ensuring everything is well combined.

Step 3: Soak the Bread

Add the cubed challah to the custard mixture, gently folding to coat every piece evenly. Let the bread soak for about 10 minutes, allowing the custard to fully absorb. Transfer the mixture to a greased 9×13-inch baking dish.

Chef's Tip: Giving the bread time to soak ensures a soft, evenly textured pudding with no dry spots.

Step 4: Bake

Cover the dish tightly with foil and bake for 50 minutes. Remove the foil and continue baking for an additional 10–15 minutes, until the top is golden brown and the center is set but still slightly jiggly.

Step 5: Add the Glaze

While the pudding bakes, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle the glaze over the warm bread pudding just before serving.

Chef's Tips for Perfect Bread Pudding

Use stale bread – Stale bread absorbs the custard better than fresh bread, resulting in a richer, more cohesive texture.

Don't overbake – The pudding should be set around the edges with a slight wobble in the center. Overbaking can dry it out.

Let it rest – Allow the pudding to rest for 10–15 minutes after baking. This helps the custard set and makes serving easier.

Customize the spice – Add a pinch of nutmeg, cloves, or cardamom for a more complex spice profile.

Use a water bath – For an extra creamy texture, place the baking dish in a larger pan filled with hot water (bain-marie) during baking.

Delicious Variations

Apple Cinnamon – Fold 1 cup of diced, sautéed apples into the custard before baking.

Nutty Crunch – Sprinkle ½ cup of chopped pecans or walnuts over the top before baking.

Chocolate Chip – Add ½ cup of semi-sweet chocolate chips for a decadent twist.

Bourbon Infusion – Add 2 tablespoons of bourbon to the custard for a warm, adult-friendly depth.

Caramel Drizzle – Skip the glaze and serve with warm caramel sauce and a scoop of vanilla ice cream.

Orange Zest – Add the zest of one orange to the custard for a bright, citrusy note.

Serving Suggestions

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Drizzle with extra glaze or caramel sauce for added sweetness.

Pair with a cup of hot coffee, spiced tea, or mulled cider.

Garnish with a sprinkle of cinnamon or fresh mint for a beautiful presentation.

Storage and Reheating

Room Temperature – Store covered for up to 2 days.

Refrigerator – Keep in an airtight container for up to 5 days.

Freezer – Freeze baked and cooled pudding for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating – Warm individual portions in the microwave or reheat the entire dish in a 325°F oven for 15–20 minutes, covered.

Frequently Asked Questions

Can I use a different type of bread?

Absolutely! Brioche, croissants, French bread, or even leftover cinnamon rolls all work beautifully.

Can I make this dairy-free?

Yes. Substitute the milk and cream with oat milk or coconut milk, and use a plant-based butter alternative.

What if I don't have raisins?

Swap them for dried cranberries, cherries, or chopped dates for a different flavor profile.

Why is my bread pudding soggy?

This can happen if the bread was too fresh or if it wasn't baked long enough. Using stale bread and baking until set will solve this.

Can I prepare this ahead of time?

Yes! Assemble the pudding (without baking) and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking, and add 10–15 minutes to the baking time.

A Final Note

This Cinnamon Raisin Bread Pudding is everything a classic comfort dessert should be—warm, cozy, and full of nostalgia. Whether you're using up leftover bread or simply craving something sweet and satisfying, this recipe delivers a perfect balance of creamy custard, soft bread, and sweet-tangy raisins, all crowned with a delicate cinnamon glaze.

Enjoy every warm, spiced, comforting bite! 🍞✨