The first spoonful melts on your tongue — soft, custardy bread soaked in cinnamon-spiced custard, studded with plump raisins that burst with sweetness. This bread pudding transforms day-old bread into a dessert so comforting, it feels like a warm hug on a plate. The edges crisp up golden while the center stays impossibly creamy, and that vanilla-cinnamon aroma filling your kitchen? Pure magic.
Why You’ll Love This Recipe
- Uses up leftover or stale bread — finally, a delicious reason to save those odds and ends
- Comes together in under 15 minutes of active prep, then the oven does all the work
- Feeds a crowd with just 8 simple pantry ingredients you probably already have
- Texture contrast perfection: crispy golden top with a silky, custardy center
- Make it ahead and reheat for stress-free entertaining or holiday mornings
Pro Tips
- Stale bread is your secret weapon here — it absorbs the custard without turning mushy. If your bread is fresh, cube it and toast lightly in a 300°F oven for 10 minutes before using.
- Don’t skip the 30-minute soak time before baking. This lets the custard penetrate every cube, creating that melt-in-your-mouth texture instead of dry pockets.
- For extra richness, replace half the milk with heavy cream. The custard will be silkier and the flavor more luxurious.
- Plump your raisins in warm water for 5 minutes, then drain and pat dry. They’ll stay moist and tender instead of turning hard during baking.
Warm Cinnamon Raisin Bread Pudding
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Place the bread cubes in a large mixing bowl. If your bread is fresh, toast the cubes in the oven for 10 minutes first to dry them out slightly.
- In a separate large bowl, whisk together the milk, heavy cream, eggs, sugar, cinnamon, vanilla extract, and salt until the sugar is mostly dissolved and the mixture is smooth.
- Pour the custard mixture over the bread cubes and gently fold with a spatula until every piece is coated. Add the raisins and mix to distribute evenly. Let the mixture sit for 30 minutes at room temperature, pressing down occasionally so the bread absorbs the custard.
- Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top.
- Bake for 45-50 minutes, until the top is golden brown and crispy, and the center is set but still slightly jiggly. A knife inserted in the middle should come out mostly clean.
- Remove from the oven and let cool for 10 minutes before serving. The pudding will firm up slightly as it rests.
Frequently Asked Questions
Can I use a different type of bread?
Absolutely! Brioche, challah, and French bread all work beautifully. Avoid very soft sandwich bread, which can turn gummy. Denser breads like sourdough create a chewier texture.
How do I know when the bread pudding is done?
The center should be set but still slightly jiggly when you gently shake the pan. A knife inserted in the middle should come out mostly clean with just a few moist crumbs. Internal temperature should reach 160°F.
Can I leave out the raisins?
Yes, or swap them for dried cranberries, chopped dates, or chocolate chips. You can also add toasted pecans or walnuts for crunch.
Why did my bread pudding turn out dry?
The custard ratio may have been off, or it was overbaked. Make sure your bread cubes are well-soaked before baking, and check for doneness 5 minutes before the timer goes off to avoid overcooking.
Storage & Serving
Store leftovers covered in the refrigerator for up to 4 days — the flavors actually deepen overnight. Reheat individual portions in the microwave for 45 seconds or in a 300°F oven for 10 minutes until warmed through. Serve warm with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream melting into the crevices.
This dessert turns the simplest ingredients into something extraordinary — give it a try and watch it disappear from the table.