Few desserts are as comforting as a warm slice of bread pudding. It’s one of those timeless recipes that feels like a big hug in every bite—soft, custardy bread soaked in a sweet vanilla and cinnamon custard, dotted with juicy raisins, and finished with a drizzle of glaze that makes it absolutely irresistible. This Cinnamon Raisin Bread Pudding takes that classic comfort food and elevates it with challah bread, rich cream, plump raisins, and a touch of spice, making it the perfect dessert for gatherings, holidays, or just a cozy night in.
Bread pudding is also a recipe born from resourcefulness. Traditionally, it was a way to use up stale bread and transform it into something spectacular. This version stays true to those roots, using a loaf of challah that’s slightly stale so it soaks up all the custard without becoming mushy. The result is a dish that’s indulgent yet practical, rich yet simple, and deeply nostalgic.
Why You’ll Love This Cinnamon Raisin Bread Pudding
- Cozy and comforting – The perfect dessert for cold nights or holiday gatherings.
- Budget-friendly – Uses stale bread to make something extraordinary.
- Crowd-pleaser – Serves 12, making it ideal for family dinners and potlucks.
- Customizable – Easily adjust flavors, toppings, and even make-ahead options.
- Rich flavor – The custard is creamy and sweet, with warm cinnamon spice throughout.
Ingredients
- 1 loaf stale challah bread, cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Plump the Raisins
In a small saucepan, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring the mixture to a boil over medium-high heat. Continue cooking until the raisins plump and nearly double in size, then remove from heat. This step makes the raisins juicy and prevents them from becoming tough while baking.
Step 3: Prepare the Custard
In a large mixing bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, sugar, and 1 tablespoon of cinnamon until smooth. Add the raisin mixture, including the liquid, to the custard base.
Step 4: Combine Bread and Custard
Stir in the cubed challah bread until every piece is coated in the custard mixture. Allow the mixture to sit for 10 minutes so the bread can fully absorb the liquid.
Step 5: Bake the Bread Pudding
Transfer the mixture to the greased baking dish. Cover with foil and bake for 50 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and slightly crisp while the inside remains soft and custardy.
Step 6: Make the Glaze
In a small bowl, whisk together powdered sugar, vanilla, milk, and cinnamon until smooth. Adjust consistency by adding more milk if necessary.
Step 7: Serve
Drizzle the glaze over the bread pudding before serving. Serve warm for the coziest experience.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 325°F until heated through, or microwave individual portions for 1–2 minutes.
Pro Tips for the Best Bread Pudding
- Use Stale Bread: Fresh bread won’t soak up custard as well, so let your challah sit out overnight or lightly toast it before using.
- Don’t Skip the Raisin Plumping: This small step ensures the raisins stay juicy instead of drying out.
- Play with Spices: Nutmeg, cardamom, or even pumpkin spice can add depth.
- Check Doneness: The bread pudding is done when the custard is set but the center is slightly soft. Insert a knife—if it comes out mostly clean, it’s ready.
- Serve with Extras: A scoop of vanilla ice cream or whipped cream makes this dessert unforgettable.
Creative Variations
- Apple Cinnamon Bread Pudding: Add diced apples for a fruity twist.
- Bourbon Raisin Bread Pudding: Soak raisins in bourbon instead of water for a boozy kick.
- Chocolate Drizzle: Replace the glaze with a drizzle of melted chocolate or chocolate ganache.
- Nutty Crunch: Add pecans or walnuts for extra texture.
- Caramel Topping: Swap the glaze for salted caramel sauce.
What to Serve With Bread Pudding
- With Coffee or Tea: Perfect for brunch or dessert.
- With Ice Cream: Vanilla, butter pecan, or cinnamon ice cream pair beautifully.
- With Whipped Cream: Adds a light, fluffy contrast to the richness.
- With Fresh Fruit: Strawberries, blueberries, or sliced pears add brightness.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, assemble the dish, cover, and refrigerate overnight. Bake the next day as directed.
What if I don’t have challah bread?
Brioche, French bread, or even sandwich bread works, though challah gives the best texture.
Can I use skim milk instead of whole milk?
You can, but the custard will be less rich. Whole milk and cream provide the best flavor and texture.
Do I have to use raisins?
Not at all. Swap raisins for dried cranberries, cherries, or even chocolate chips.
Can I double the recipe?
Yes! Use a larger baking dish or two 9×13 pans if feeding a crowd.
Wrapping It Up
This Cinnamon Raisin Bread Pudding is the ultimate comfort dessert—rich, warm, and full of nostalgic flavors. It’s a wonderful way to use up stale bread while creating something elegant enough to serve at a holiday dinner. The custard is creamy, the raisins are juicy, and the glaze adds just the right finishing touch.
Bread pudding is a reminder that sometimes the simplest recipes are the best. With basic ingredients and a little patience, you can make a dessert that’s both humble and extraordinary. Whether you serve it warm from the oven, topped with ice cream, or enjoyed cold the next day, this dish will quickly become a family favorite.
So next time you see a loaf of challah starting to go stale, don’t throw it out. Instead, turn it into this cozy, cinnamon-scented bread pudding that will have everyone coming back for seconds.
Cinnamon Raisin Bread Pudding
Ingredients
- 1 loaf stale challah bread cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ teaspoon cinnamon
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
Step 2: Plump the Raisins
- In a small saucepan, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring the mixture to a boil over medium-high heat. Continue cooking until the raisins plump and nearly double in size, then remove from heat. This step makes the raisins juicy and prevents them from becoming tough while baking.
Step 3: Prepare the Custard
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, vanilla extract, sugar, and 1 tablespoon of cinnamon until smooth. Add the raisin mixture, including the liquid, to the custard base.
Step 4: Combine Bread and Custard
- Stir in the cubed challah bread until every piece is coated in the custard mixture. Allow the mixture to sit for 10 minutes so the bread can fully absorb the liquid.
Step 5: Bake the Bread Pudding
- Transfer the mixture to the greased baking dish. Cover with foil and bake for 50 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and slightly crisp while the inside remains soft and custardy.
Step 6: Make the Glaze
- In a small bowl, whisk together powdered sugar, vanilla, milk, and cinnamon until smooth. Adjust consistency by adding more milk if necessary.
Step 7: Serve
- Drizzle the glaze over the bread pudding before serving. Serve warm for the coziest experience.
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