For the bread pudding:
- 6 cups cubed stale bread (brioche, challah, or French bread work beautifully)
- 2 cups whole milk
- 4 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins (golden or regular)
For the topping:
- 2 tablespoons melted butter
- 1 tablespoon sugar
- ¼ teaspoon cinnamon
Optional add-ins:
- ½ cup chopped pecans or walnuts
- ¼ cup chocolate chips
- ½ cup dried cranberries or cherries
Substitution notes:
No whole milk? Use 2% or oat milk. No brioche? Any sturdy bread works—sourdough, French bread, or even croissants. Dairy-free? Use oat or almond milk and vegan butter. Lower sugar? Reduce sugar to ½ cup.
Let’s Make Cinnamon Raisin Bread Pudding (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or a 9×13-inch pan with butter or cooking spray.
Step 2: Prepare the Bread
Cut or tear the bread into 1-inch cubes. Place them in the greased baking dish. Sprinkle the raisins over the bread.
Step 3: Make the Custard
In a large bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and nutmeg until well combined and smooth.
Step 4: Pour and Press
Pour the custard mixture over the bread and raisins. Press the bread down gently with a spatula to ensure it absorbs the custard. Let it sit for 15-20 minutes to soak.
Step 5: Add the Topping
In a small bowl, mix the melted butter, sugar, and cinnamon. Drizzle over the top of the bread pudding.
Step 6: Bake
Bake for 40-50 minutes, until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.
Step 7: Serve
Let the bread pudding cool for 5-10 minutes before serving. Serve warm with a drizzle of cream, a scoop of ice cream, or a dusting of powdered sugar.
Tips for the Best Bread Pudding
Use stale bread. Stale bread absorbs more custard than fresh bread, resulting in a creamier, more flavorful pudding.
Don’t skimp on the custard. The bread should be completely saturated. Press it down to ensure it soaks up all the liquid.
Let it rest. Letting the bread soak for 15-20 minutes ensures it’s fully saturated.
Use good quality cinnamon. The flavor of cinnamon is the star of this dish—use the best you can find.
Add a pinch of salt. A small pinch enhances the sweetness and depth of the custard.
Serve warm. Bread pudding is best served warm, not hot.
Make extra. This dessert disappears quickly—double the recipe if you’re feeding a crowd.
Variations to Make It Your Own
Chocolate Chip Bread Pudding: Add ½ cup chocolate chips and ¼ cup chopped pecans.
Apple Cinnamon Bread Pudding: Add 1 peeled and diced apple to the bread mixture.
Bourbon Bread Pudding: Add 2 tablespoons bourbon to the custard mixture.
Maple Bread Pudding: Replace half the sugar with maple syrup.
Peach Bread Pudding: Add 1 cup diced peaches (fresh or canned).
Pumpkin Spice: Add ½ teaspoon pumpkin pie spice.
Cream Cheese Swirl: Dot the top with small dollops of cream cheese before baking.
What to Serve With Bread Pudding
This bread pudding is delicious on its own, but it also pairs beautifully with:
- Vanilla ice cream
- Whipped cream
- Caramel or butterscotch sauce
- A drizzle of maple syrup
- Fresh berries
- A cup of coffee or tea
How to Store and Reheat
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Reheat: Reheat individual portions in the microwave for 60-90 seconds, or in a 350°F oven for 10-15 minutes.
Freezer: This bread pudding freezes well. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh bread instead of stale?
Yes, but stale bread works better. If you only have fresh bread, toast it lightly in the oven to dry it out.
What’s the best bread for bread pudding?
Brioche, challah, and French bread are classic choices. Croissants and sourdough also work well.
Can I make this dairy-free?
Yes. Use oat or almond milk and vegan butter.
Why is my bread pudding watery?
The bread may not have been fully soaked, or there was too much custard. Press the bread down to ensure absorption.
Can I make this ahead of time?
Yes. Assemble the bread pudding, cover, and refrigerate overnight. Bake it the next morning.
Can I add nuts?
Absolutely. Chopped pecans or walnuts add a wonderful crunch.
A Final, Warm Thought
When I make this cinnamon raisin bread pudding, I think about my grandmother—how she turned simple, humble ingredients into something that felt like a celebration. She never had fancy equipment or expensive ingredients. She just had a love for cooking and a willingness to try.
Now, every time I make this bread pudding, I feel like she’s right there in the kitchen with me.
I hope this bread pudding becomes a tradition in your home, too. It’s the kind of dessert that brings people together—warm, comforting, and deeply satisfying.
Have you ever made bread pudding? What’s your favorite variation? Share your tips and stories in the comments—I’d love to hear how you make this classic your own! 🍞🍮