Cinnamon Raisin Bread Pudding
Cinnamon Raisin Bread Pudding is one of those cozy desserts that wraps you in warmth like a soft blanket on a chilly day. When I first whipped this up, I didn’t think it could be so delightful, but trust me, one bite, and you’ll be enchanted by its sweet, comforting flavors. It’s perfect for a weekend brunch or a special dessert, and it graces the table with a lovely aroma that will make everyone feel right at home.
What Is Cinnamon Raisin Bread Pudding?
Cinnamon Raisin Bread Pudding is a classic dessert that’s surprisingly easy to make and perfect for using up stale bread. With its roots steeped in tradition, this dish mixes cubed cinnamon raisin bread with a rich custard made from eggs and milk. It’s baked to golden perfection and can be topped off with whipped cream or ice cream for that extra indulgence. Honestly, it’s one of those treats that just feels like a hug in dessert form!
Ingredients Overview for Cinnamon Raisin Bread Pudding
Before you get started, let’s gather everything you need to make this delicious dessert. Here’s what you’ll need:
- Cinnamon Raisin Bread: This is the star of the show. You could also use any bread that’s slightly stale.
- Milk: Whole milk is great, but any milk will do if you’re going for a lighter option.
- Eggs: Large eggs help create that perfect custard texture.
- Sugar: Just the right amount to sweeten things up.
- Cinnamon: A delightful spice that elevates the flavor and aroma.
- Vanilla Extract: Adds a lovely depth of flavor.
- Raisins: Their sweetness complements the bread wonderfully.
Step-by-Step Instructions for Cinnamon Raisin Bread Pudding
Here’s how to bring this cozy dish to life:
- Preheat your oven to 350°F (175°C): This is the first step to getting that perfect golden crust.
- Cut the cinnamon raisin bread into bite-sized cubes: I like to make mine about an inch. This helps them soak up the custard beautifully.
- In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla until well combined: Make sure it’s mixed well; you want those flavors to blend.
- Gently fold the bread cubes and raisins into the custard mixture, ensuring every piece is soaked: Let it sit for about 15-20 minutes. This soaking time is crucial, so don’t rush it!
- Transfer the mixture to a greased baking dish, spreading it out evenly: Make sure it’s nice and flat for even baking.
- Bake for 45-50 minutes, until the top is golden brown and the center is set: Your kitchen is about to smell amazing!
- Let it cool for a few minutes before serving: Grab that whipped cream or ice cream to top it off and dig in!
Serving Suggestions
Cinnamon Raisin Bread Pudding is so versatile! I love serving it warm with a generous dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of extra cinnamon on top makes it feel fancy, and sometimes, I even drizzle it with a bit of caramel sauce. It’s a hit whether enjoyed as a dessert or even a sweet breakfast treat.
Tips For The Perfect Cinnamon Raisin Bread Pudding
- Use stale bread: It soaks up the custard better than fresh bread, which keeps it from getting soggy.
- Let it sit: Allowing the mixture to soak for 15-20 minutes ensures that each piece of bread is infused with flavor.
- Mix-ins are fun: Consider adding nuts like walnuts or pecans for a nice crunch or even some chocolate chips for a fun twist!
- Serving warm is best: This dessert is delightful when it’s still warm, right out of the oven.
Q&A Section
Can I use other types of bread?
Absolutely! While cinnamon raisin is perfect, any bread like challah or brioche will give you a unique flavor.
How do I store leftovers?
You can store any leftovers in the fridge in an airtight container for up to three days. Reheat in the oven for the best texture.
Can I make this ahead of time?
Yes, you can prepare the mixture the night before and let it sit in the fridge. Just bake it the next day.
Is it possible to make it dairy-free?
Definitely! You can substitute almond milk or any plant-based milk, and use a dairy-free cream in place of whipped cream.
Why You’ll Love It
You’re going to love this Cinnamon Raisin Bread Pudding because it’s so easy to make and always impressive when served. The heavenly aroma that fills your kitchen while it bakes is enough to make anyone smile. Plus, it’s flexible, so you can make it your own with little tweaks and add-ins. Each bite is an inviting blend of flavors and textures, from that soft, warm bread to the plump raisins; it’s downright dreamy!
Testing Out the Recipe
When I first decided to give Cinnamon Raisin Bread Pudding a go, I wasn’t sure how it would turn out. The first attempt was a bit too wet for my liking, but after tweaking the soaking time and ensuring the bread was perfectly stale, I nailed it! It’s been a hit ever since, and I’ve wowed several friends with this simple but delicious dish.
Cinnamon Raisin Bread Pudding
- Total Time: 70 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy dessert made with cinnamon raisin bread soaked in a rich custard and baked to golden perfection, perfect for brunch or dessert.
Ingredients
- 8 cups cinnamon raisin bread, cubed
- 2 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup raisins
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the cinnamon raisin bread into bite-sized cubes.
- In a large bowl, whisk together the eggs, milk, sugar, cinnamon, and vanilla until well combined.
- Gently fold the bread cubes and raisins into the custard mixture, ensuring every piece is soaked. Let it sit for about 15-20 minutes.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Bake for 45-50 minutes, until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving.
Notes
Serve warm with whipped cream or ice cream. A sprinkle of cinnamon or a drizzle of caramel sauce can elevate the dish even further.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg