There’s something timeless and deeply comforting about Cinnamon Raisin Bread Pudding. It’s the kind of dessert that fills the kitchen with warm spice, makes the house smell like home, and turns simple pantry staples into something truly special. Soft cubes of cinnamon raisin bread soak up a silky, vanilla-kissed custard, then bake until the top is beautifully golden while the inside stays rich, creamy, and spoon-tender.
This version leans into everything people love about classic bread pudding: a luxurious custard, plump raisins, cozy cinnamon flavor, and that irresistible contrast between a lightly crisp top and a melt-in-your-mouth center. It’s perfect for Sunday dinners, holidays, or anytime you want an old-fashioned dessert that feels like a warm hug.
Ingredients (Serves 6–8)
Bread Pudding
- 6 cups (about 300 g) cinnamon raisin bread, cut into 2.5 cm / 1-inch cubes
- 2 cups (480 ml) whole milk
- ½ cup (120 ml) heavy cream
- 3 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Add-Ins
- ¼ cup (40 g) extra raisins (for extra fruitiness)
- ¼ cup (30 g) chopped pecans or walnuts
For the Pan
- 1 tablespoon unsalted butter (for greasing)
Step-by-Step Instructions
1. Prepare the Baking Dish
Preheat your oven to 175°C (350°F). Generously butter a 23 × 23 cm (9 × 9-inch) baking dish or a similar-sized casserole dish. This prevents sticking and helps create a beautiful golden edge.
2. Arrange the Bread
Place the cubed cinnamon raisin bread evenly into the prepared baking dish. If using extra raisins or nuts, sprinkle them over the bread and gently toss to distribute.
Tip: Slightly stale bread works best because it absorbs the custard without becoming mushy.
3. Make the Rich Custard
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and the sugars are fully dissolved.
This custard is the heart of the dish—rich from the cream, warmly spiced, and perfectly balanced between sweet and creamy.
4. Soak the Bread
Slowly pour the custard mixture over the bread, making sure all pieces are moistened. Press the bread down gently with a spoon so it absorbs the liquid.
Let the mixture rest for 10–15 minutes. This soaking time allows the bread to fully absorb the custard, ensuring a creamy interior once baked.
5. Bake to Golden Perfection
Place the dish uncovered in the oven and bake for 40–45 minutes, or until:
- The center is set but still slightly soft
- The top is puffed and golden brown
- A knife inserted near the center comes out mostly clean
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
6. Rest Before Serving
Remove from the oven and let the bread pudding rest for 10 minutes. This allows the custard to firm up slightly, making it easier to serve while staying wonderfully creamy.
Texture & Flavor Highlights
- Inside: Soft, custardy, and rich
- Top: Lightly crisp and golden
- Flavor: Warm cinnamon, gentle sweetness, creamy vanilla notes
- Balance: Not too sweet, not too heavy—just right
