Description
Cinnamon Raisin Bread Pudding is a warm, comforting dessert featuring soft challah bread soaked in creamy custard, spiced with cinnamon, and studded with plump raisins. Topped with a sweet cinnamon glaze, it’s the perfect treat for holidays, family gatherings, or anytime you crave a nostalgic and indulgent dessert.
Ingredients
For the Bread Pudding:
- 1 loaf stale challah bread, cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tbsp vanilla extract
- ½ cup white sugar
- 1 tbsp cinnamon
- 1 cup raisins
- 1 cup water
- 2 tbsp butter
- 1 tsp cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a saucepan, combine raisins, water, butter, and 1 tsp cinnamon. Simmer until raisins plump. Remove from heat.
- In a large bowl, whisk eggs, milk, cream, vanilla, sugar, and 1 tbsp cinnamon. Stir in the raisin mixture.
- Add cubed challah to the custard, ensuring all pieces are coated. Let sit for 10 minutes.
- Pour the mixture into the baking dish, cover with foil, and bake for 50 minutes. Remove foil and bake an additional 10-15 minutes until golden.
- For the glaze, whisk powdered sugar, vanilla, milk, and cinnamon until smooth. Drizzle over warm bread pudding.
Notes
- For added texture, mix in chopped nuts like pecans or walnuts.
- Swap raisins for dried cranberries, dates, or other dried fruits.
- To make it vegan, substitute eggs, milk, and cream with plant-based alternatives.
- Use day-old bread for best results, or lightly toast fresh bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
