There are desserts that satisfy a sweet tooth, and then there are desserts that soothe the soul. Cinnamon Raisin Bread Pudding belongs firmly in the latter category. It is the ultimate “transformation” dish—taking humble, day-old bread and turning it into a custardy, golden masterpiece that smells like a Sunday morning.
The beauty of bread pudding lies in its texture: a crisp, toasted top that gives way to a center so soft it almost melts. Whether served warm with a scoop of vanilla bean ice cream or enjoyed cold the next morning, it is a timeless classic that never fails to impress.
Why Cinnamon Raisin Bread is the Secret Weapon
While you can make bread pudding with plain brioche or challah, using Cinnamon Raisin Bread is a shortcut to deep flavor. The raisins are already nestled into the crumb, providing little bursts of sweetness, and the cinnamon swirl infuses the custard without you needing to measure out extra spices.
Ingredients You’ll Need
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The Bread: 1 loaf (about 10–12 oz) of cinnamon raisin bread, cut into 1-inch cubes. (Stale bread is actually better as it absorbs more custard!)
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The Custard Base: 4 large eggs and 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness).
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The Sweetener: ½ cup granulated sugar and ¼ cup packed light brown sugar.
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The Aromatics: 1 tsp vanilla extract, ½ tsp ground cinnamon, and a pinch of nutmeg.
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The Butter: 4 tbsp unsalted butter, melted.
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Optional Topping: A handful of extra raisins or chopped pecans for crunch.
Step-by-Step Instructions
