“Better than the slices I’ve had at restaurants! Super rich and custard-y”
This Cinnamon Raisin Bread Pudding is a warm and comforting dessert, perfect for a cozy evening or a special brunch.
Stale challah bread is transformed into a rich and flavorful pudding with plump raisins, a hint of vanilla, and a sweet cinnamon glaze.
The dish offers the ideal balance of texture, with soft, custardy bread on the inside and a slightly crisped top. It’s the perfect way to use up leftover bread while indulging in a truly decadent treat.
Ingredients:
Bread Pudding Ingredients:
- Stale challah bread, cubed – 1 loaf
- Eggs – 5 large
- Whole milk – 2 cups
- Heavy cream – 2 cups
- Vanilla extract – 1 tablespoon
- White sugar – ½ cup
- Ground cinnamon – 1 tablespoon
- Raisins – 1 cup
- Water – 1 cup
- Butter – 2 tablespoons
- Ground cinnamon – 1 teaspoon (for the raisin mixture)
Glaze Ingredients:
- Powdered sugar – 1 cup
- Vanilla extract – 1 teaspoon
- Milk – 2 tablespoons
- Ground cinnamon – ½ teaspoon
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray for easy removal once the bread pudding is baked. You can also line the dish with parchment paper for extra insurance.
- Prepare the Raisin Mixture: In a small saucepan over medium-high heat, combine the raisins, water, butter, and 1 teaspoon of cinnamon. Bring the mixture to a boil, stirring occasionally. Continue cooking for about 5 minutes or until the raisins have plumped up and doubled in size. Once done, remove from the heat and set aside to cool slightly.
- Prepare the Pudding Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, white sugar, and 1 tablespoon of cinnamon. Be sure to whisk well so the sugar and cinnamon are evenly incorporated. Add the raisin mixture (including the water) into the egg mixture, stirring to combine.
- Combine Bread and Liquid: Add the cubed challah bread to the egg mixture, stirring gently to coat all the pieces. Let the bread soak up the liquid for about 10 minutes. You may want to gently press down on the bread cubes to help it absorb the custard mixture evenly. If you’re in a rush, you can leave the bread to soak for a few minutes longer to ensure every bite is deliciously rich.
- Bake the Pudding: After the bread has absorbed the liquid, transfer the mixture to the prepared baking dish. Use a spoon or spatula to spread the bread cubes evenly. Cover the dish tightly with foil and bake for 50 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the pudding is set and the top is golden brown. You can check the pudding by gently inserting a knife or toothpick into the center—it should come out clean when the pudding is ready.
- Prepare the Glaze: While the bread pudding is baking, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, milk, and ½ teaspoon of cinnamon. The glaze should be smooth and pourable, but if it’s too thick, you can add a little more milk until it reaches the desired consistency.
- Glaze and Serve: Once the bread pudding has finished baking and has cooled slightly, drizzle the cinnamon glaze over the top of the warm pudding for an added burst of sweetness and spice. The glaze will seep into the warm bread pudding, adding a delicious finish to each bite.
- Serve Warm: This bread pudding is best served warm, either on its own or with a scoop of vanilla ice cream, whipped cream, or a dollop of freshly made whipped cream. You could even pair it with a cup of hot coffee or tea for an indulgent brunch or dessert.
Tips and Variations:
- Use other breads: If you don’t have challah bread, feel free to use brioche or French bread for a similar rich, tender texture.
- Add nuts: For a crunchy twist, consider adding chopped walnuts, pecans, or almonds into the bread mixture for added texture and flavor.
- Spices: If you like a bit more spice, you can add a pinch of ground nutmeg or allspice to the bread pudding mixture for additional warmth.
- Make it ahead: This bread pudding can be prepared the day before. Simply cover it tightly and store it in the fridge. When you’re ready to bake, let it come to room temperature before baking as usual.
Enjoy this Cinnamon Raisin Bread Pudding as a decadent dessert or brunch dish that will leave everyone asking for seconds!
