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Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding

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Dive into a delightful concoction of stale challah bread, rich whole milk, heavy cream, vanilla essence, white sugar, aromatic cinnamon, and plump raisins, all baked to perfection in this Cinnamon Raisin Bread Pudding recipe. A classic made simple!

Cinnamon Raisin Bread Pudding

Ah, bread pudding, the underdog of desserts, yet a star in its own right. Growing up, I recall weekend brunches when my grandmother would effortlessly repurpose stale bread. I remember the aroma of cinnamon wafting through the house, signaling that a warm, comforting treat was soon on its way. This Cinnamon Raisin Bread Pudding isn’t just a dish; it’s a cherished memory, a testament to the magic that can emerge from simplicity. Every bite teleports me back to those sunny mornings, watching grandma whisk, stir, and bake with her trademark apron and infectious smile. And now, it’s time to pass that experience onto you.

Cinnamon Raisin Bread Pudding

Why You’ll Love Cinnamon Raisin Bread Pudding:

Think bread pudding is just for your grandma’s generation? Think again! Our Cinnamon Raisin Bread Pudding isn’t just a dessert; it’s a rendezvous of textures and flavors. First off, we use challah bread, which gives this pudding a delightful richness not found in other variations. Secondly, the plumped-up raisins are not mere bystanders; they’re the juicy burst amidst the soft bread and creamy base. Plus, this recipe maintains that perfect balance: moist but not soggy, rich but not overpowering, and sweet but not tooth-aching. Lastly, it’s a forgiving dish, ideal for beginners or those who just want a no-fuss, delicious dessert.

Cinnamon Raisin Bread Pudding

Ingredients Notes For Cinnamon Raisin Bread Pudding:

  • Challah Bread: This Jewish bread, often braided, is mildly sweet and beautifully rich due to the eggs, making it a top choice for this pudding.
  • Whole Milk & Heavy Cream: Combining these ensures a creamy, thick consistency for your pudding. Dreamy, right?
  • Raisins: Make sure they’re seedless. Their role is crucial – they add a surprise sweetness and texture.
  • Vanilla Extract: Go for pure vanilla extract over the imitation for a richer flavor profile.
  • Cinnamon: This spice is what sets our pudding apart. It adds a warmth and spice that perfectly complements the sweetness of the raisins.
Cinnamon Raisin Bread Pudding

Step-by-step Directions For Cinnamon Raisin Bread Pudding:

  • Setting the Stage: Begin by preheating your oven to 350 degrees F, ensuring a warm welcome for your pudding mixture. While you’re at it, grease a 9×13 baking dish, so your pudding doesn’t cling to the sides later.
  • Raisin Magic: In a saucepan, combine raisins, water, butter, and that teaspoon of cinnamon. The aim? Plump, juicy raisins that are doubly delicious. Bring it to a boil, watching as the raisins soak up the moisture and expand. Once they’ve achieved their plump stature, set aside.
  • Whisking Wonderland: Grab the biggest bowl you’ve got. Whisk together eggs, milk, heavy cream, vanilla, sugar, and that tablespoon of cinnamon. Add in the raisin mixture, ensuring the water joins the party too.
  • Bread Bath: Now for the bread. Stir in those challah cubes into the creamy concoction, ensuring every piece gets drenched. Let them soak in this goodness for about 10 minutes.
  • Baking Bliss: Transfer your soaked bread mix into the prepped baking dish. Cover this treasure with foil, ensuring it’s well protected. Let it bake for 50 minutes. After that, uncover and allow it to bask in the oven’s warmth for another 10-15 minutes.
  • Glorious Glaze: You must be thinking there’s no glaze in the recipe. But, let’s just say, whisk together some powdered sugar, a touch of milk, and a dash of vanilla and drench your warm pudding in this silky goodness before serving. Because why not?
Cinnamon Raisin Bread Pudding

Storage Solutions:

Alright, let’s talk leftovers, if by some miracle you have any. This pudding stores well in the fridge for up to 3 days. Just ensure it’s in an airtight container. When ready to dive in again, reheat in the microwave or oven until warmed through. Alternatively, individual slices can be frozen, but I dare you to try and resist eating it all in one go!

Cinnamon Raisin Bread Pudding

Variations and Substitutions:

Craving a twist on our classic?

  • Bread Options: While challah is champion here, brioche or even stale croissants could bring their own charm.
  • Spice it Up: Nutmeg or cardamom can add a delightful twist.
  • Fruits Galore: Swap raisins for dried cranberries, chopped dried apricots, or even chocolate chips for a different vibe.
  • Dairy Delights: Almond or oat milk can replace whole milk for a lighter, dairy-free version. Just ensure you keep that heavy cream for the rich texture we all adore.
Cinnamon Raisin Bread Pudding

Remember, it’s bread pudding – it’s hard to mess up, and it’s easy to make it your own. Happy baking, pudding pals! 🍞🍇🎉

Cinnamon Raisin Bread Pudding

Dive into a delightful concoction of stale challah bread, rich whole milk, heavy cream, vanilla essence, white sugar, aromatic cinnamon, and plump raisins, all baked to perfection in this Cinnamon Raisin Bread Pudding recipe. A classic made simple!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12


  • 1 loaf of stale challah bread cut into cubes
  • 5 large eggs
  • 2 cups of whole milk
  • 2 cups of heavy cream
  • 1 tablespoon of pure vanilla extract
  • ½ cup of granulated white sugar
  • 1 tablespoon of ground cinnamon
  • 1 cup of seedless raisins
  • 1 cup of water
  • 2 tablespoons of unsalted butter
  • 1 teaspoon of ground cinnamon


  • Begin by preheating the oven to a temperature of 350 degrees Fahrenheit. Concurrently, prepare a 9×13 baking dish by greasing it uniformly.
  • In a medium-sized saucepan, combine the raisins, water, butter, and the measured teaspoon of cinnamon. Place the saucepan over medium-high heat. Once the mixture reaches boiling, allow it to cook until the raisins have swollen and approximately doubled in size. Once achieved, remove the saucepan from the heat source.
  • In a separate, larger mixing bowl, combine the eggs, milk, heavy cream, vanilla extract, granulated sugar, and the tablespoon of ground cinnamon. Vigorously whisk these ingredients together to ensure an even mixture. Following this, incorporate the previously prepared raisin mixture, ensuring to include the water as well.
  • Gradually introduce the cubed challah bread into the liquid mixture. Ensure that the bread is submerged and saturated thoroughly with the liquid. Allow this mixture to stand for approximately 10 minutes to ensure the bread absorbs the liquid adequately.
  • After the soaking period, transfer the saturated bread mixture into the pre-greased baking dish. Cover the dish with a piece of aluminum foil.
  • Place the covered dish into the preheated oven. Allow it to bake for a duration of 50 minutes. Subsequently, remove the aluminum foil and permit the pudding to bake for an additional period of 10-15 minutes.
  • The accompanying glaze, if desired, can be prepared by whisking together the respective ingredients. This glaze should be applied atop the bread pudding immediately prior to serving.


Please note that the precise baking time might vary depending on the individual oven. It is recommended to check for the bread pudding’s readiness using a toothpick or knife. If it emerges clean from the center of the pudding, the dish is fully baked.
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