Cinnamon Raisin Bread Pudding
A warm, comforting bread pudding with cinnamon and raisins, perfect for brunch or dessert, featuring rich flavors and a moist, tender texture.
Ingredients
Instructions
- Combine eggs, sugar, vanilla, salt, and nutmeg in a bowl.
- Add milk, raisins, and melted butter; mix well.
- Stir in bread cubes until evenly coated.
- Let stand for 5 minutes or refrigerate overnight.
- Place the mixture into a greased 1 1/2-quart baking dish.
- Set the dish into a larger pan filled with water so that the water is about halfway up the sides of the pudding pan.
- Bake in a preheated 350°F oven until puffed and golden brown, about 45 minutes, or until a knife inserted in the center comes out clean.
Tips & Substitutions
For richer flavor, consider using half-and-half instead of milk. You can also substitute the raisins with dried cranberries or chopped nuts for a different texture. Ensure the bread is stale or slightly dried out for better absorption of the custard mixture. If you want a spicier kick, add a pinch of cinnamon to the mix or experiment with flavored extracts.
Serving Suggestions
Serve warm, optionally topped with a scoop of Good Ole Ice Cream for a delightful contrast. A dusting of powdered sugar or a drizzle of caramel sauce can enhance the presentation. This dish pairs well with fresh fruit or a light salad for a complete meal, making it ideal for brunch or dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the entire dish in a preheated oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Raisin Bread Pudding contains roughly 537 calories, with 6g protein, 109g carbohydrates, and 8g fat. It is an excellent source of vitamin C (26% of the Daily Value), dietary fiber (25% of the Daily Value), and potassium (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1260mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture the night before and refrigerate it. Just make sure to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. This allows the bread to soak up the custard mixture thoroughly.
What type of bread works best for this recipe?
Cinnamon swirl raisin bread is ideal for this recipe due to its sweetness and spice. However, you can also use other types of bread like challah or brioche if you prefer, adjusting the sugar content accordingly to balance the flavors.
Can I freeze cinnamon raisin bread pudding?
Yes, you can freeze bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).