Cinnamon Raisin Bread Pudding
Cinnamon Raisin Bread Pudding is a warm, nostalgic dessert that turns simple stale bread into something rich, soft, fragrant, and deeply comforting. It is the kind of recipe that feels old-fashioned in the best way—humble ingredients transformed into a golden, custardy dessert full of cinnamon warmth and sweet raisins.
The challah bread soaks up a creamy mixture of eggs, milk, heavy cream, vanilla, sugar, and cinnamon, becoming tender and almost cake-like as it bakes. The raisins are gently plumped with butter, water, and cinnamon before being folded into the custard, giving each bite little bursts of sweetness and spice.
Finished with a smooth cinnamon glaze, this bread pudding feels cozy, rich, and homemade. It is perfect for holidays, brunch, family dinners, cold evenings, or any time you want a dessert that tastes like comfort in every spoonful.
Why People Will Love Cinnamon Raisin Bread Pudding Recipe
It is warm, soft, creamy, and deeply comforting.
The stale challah bread becomes rich and custardy instead of dry or plain.
Cinnamon gives the dessert a cozy, nostalgic aroma.
The raisins are plumped before baking, making them juicy and flavorful.
Heavy cream and whole milk create a luxurious, silky texture.
Vanilla adds sweetness and warmth without overpowering the cinnamon.
The cinnamon glaze adds a beautiful finishing touch and extra sweetness.
It is a perfect way to use leftover or stale bread.
It feels simple and rustic, but still special enough for holidays.
It can be served for dessert, brunch, breakfast, or a cozy afternoon treat.
The texture has a beautiful contrast: soft inside, lightly golden on top.
It tastes wonderful warm, especially with coffee, tea, or a scoop of vanilla ice cream.
Key Ingredients
Stale Challah Bread:
Challah is soft, rich, and slightly eggy, making it perfect for bread pudding. When stale, it absorbs the custard beautifully without falling apart too much.
Eggs:
Eggs give the bread pudding structure and help create the custard. They bind the milk, cream, sugar, and bread into a soft, sliceable dessert.
Whole Milk:
Whole milk adds moisture and light creaminess. It helps soften the bread while keeping the pudding from becoming too heavy.
Heavy Cream:
Heavy cream makes the custard rich, smooth, and luxurious. It gives the bread pudding its deep comfort-food texture.
Vanilla Extract:
Vanilla adds warmth and sweetness. It rounds out the cinnamon and makes the custard taste more fragrant and balanced.
White Sugar:
Sugar sweetens the custard and helps create a dessert that feels rich but not overly complicated.
Ground Cinnamon:
Cinnamon is the main flavor of this recipe. It adds warmth, spice, and that classic bakery-style aroma.
Raisins:
Raisins bring natural sweetness and chewy texture. Plumping them before baking makes them softer, juicier, and more flavorful.
Butter:
Butter enriches the raisin mixture and gives the dessert a deeper, warmer flavor.
Powdered Sugar Glaze:
The glaze adds a sweet, smooth finish. With vanilla, milk, and cinnamon, it makes the bread pudding feel more complete and dessert-like.
Expert Tips
Use stale bread for the best texture. Fresh bread can become too soft or mushy.
Cut the bread into even cubes so it absorbs the custard evenly.
Plump the raisins before baking so they stay juicy instead of dry.
Do not skip the soaking time. The bread needs time to absorb the custard.
Fold the bread gently so the cubes stay mostly intact.
Grease the baking dish well to prevent sticking.
Covering the dish with foil during the first part of baking helps the custard cook gently.
Remove the foil near the end so the top can become lightly golden.
Let the bread pudding rest for a few minutes before serving so the custard can settle.
Whisk the glaze until completely smooth before drizzling.
Drizzle the glaze while the pudding is warm so it melts slightly into the top.
For extra richness, serve with whipped cream, vanilla ice cream, or warm caramel sauce.
If the top browns too quickly, loosely cover it again with foil.
Cinnamon Raisin Bread Pudding
Ingredients
Bread Pudding
1 loaf stale challah bread, cut into cubes
5 large eggs
2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup raisins
1 cup water
2 tablespoons butter
1 teaspoon ground cinnamon, for plumping the raisins
Cinnamon Glaze
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set it aside.
Place the raisins, water, butter, and 1 teaspoon of cinnamon in a small saucepan over medium-high heat. Bring the mixture to a boil and cook until the raisins become plump and nearly double in size. Remove from the heat.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, white sugar, and 1 tablespoon of cinnamon until smooth and well combined.
Pour the warm raisin mixture, including the liquid, into the egg and cream mixture. Stir gently to combine.
Add the cubed challah bread to the bowl and fold everything together until the bread is evenly coated with the custard mixture.
Let the mixture sit for about 10 minutes so the bread can absorb the liquid.
Transfer the soaked bread mixture into the prepared baking dish and spread it out evenly. Cover the dish with foil.
Bake for 50 minutes. Remove the foil and continue baking for another 10 to 15 minutes, or until the top is lightly golden and the pudding is set.
To make the glaze, whisk together the powdered sugar, vanilla, milk, and cinnamon until smooth.
Drizzle the glaze over the warm bread pudding before serving.
Important Notes When Making Cinnamon Raisin Bread Pudding
Stale challah works better than fresh challah because it absorbs more custard.
The bread should be fully coated before baking.
The 10-minute soaking time helps prevent dry spots in the final pudding.
Do not overbake, or the custard may become dry instead of soft and creamy.
The center should be set but still moist.
The raisins should be added with their liquid because that liquid carries cinnamon, butter, and sweetness.
The glaze is sweet, so adjust the amount depending on your preference.
This dessert can be served warm, room temperature, or chilled.
Leftovers should be stored in the refrigerator because the recipe contains eggs, milk, and cream.
Reheat gently to bring back the soft, comforting texture.
How to Enjoy Cinnamon Raisin Bread Pudding After Cooking
After the bread pudding finishes baking, let it rest for about 10 to 15 minutes before serving. This allows the custard to settle and makes the pudding easier to scoop or slice.
Serve it warm for the best experience. When warm, the inside is soft and custardy, the raisins are tender, and the cinnamon glaze melts slightly into the top. Each spoonful should feel rich, fragrant, and comforting.
For a simple presentation, drizzle the cinnamon glaze over the warm bread pudding and serve it directly from the baking dish. For a more special dessert, add a scoop of vanilla ice cream, a spoonful of whipped cream, or a light dusting of cinnamon.
This bread pudding pairs beautifully with coffee, black tea, chai, hot chocolate, or a glass of cold milk. It also works well as a brunch dish served with fresh berries, sliced bananas, or toasted nuts.
If serving leftovers, warm individual portions in the microwave or oven until soft. Add a small splash of milk or cream before reheating if the pudding has firmed up in the refrigerator. The texture will become tender again, and the cinnamon flavor will feel even deeper.
Nutrition Information
Approximate nutrition per serving, based on 12 servings:
Calories: 455 kcal | Total Fat: 22 g | Saturated Fat: 12 g | Monounsaturated Fat: 6 g | Polyunsaturated Fat: 2 g | Cholesterol: 140 mg | Sodium: 230–380 mg depending on the challah bread and added salt | Total Carbohydrates: 55 g | Dietary Fiber: 2 g | Sugars: 34 g | Protein: 9 g
Additional estimate:
Calcium: 130–190 mg | Potassium: 240–360 mg | Iron: 1.8–2.8 mg | Vitamin A: 700–1,100 IU | Vitamin D: 1–2 mcg
Note: Nutrition will vary depending on the size of the challah loaf, brand of bread, amount of glaze used, and final serving size.
Frequently Asked Questions:
What is Cinnamon Raisin Bread Pudding?
Cinnamon Raisin Bread Pudding is a baked dessert made with cubed bread soaked in a sweet custard of eggs, milk, cream, vanilla, sugar, and cinnamon, then baked until soft and golden.
What does this bread pudding taste like?
It tastes warm, creamy, sweet, and cinnamon-spiced, with soft custardy bread and juicy raisins throughout. The glaze adds an extra sweet cinnamon finish.
Is bread pudding served warm or cold?
It can be served warm, room temperature, or chilled, but it is especially delicious warm because the custard feels softer and the glaze melts slightly into the top.
What should I serve with Cinnamon Raisin Bread Pudding?
Serve it with vanilla ice cream, whipped cream, caramel sauce, fresh berries, coffee, tea, or a simple dusting of cinnamon.
Is this recipe good for holidays?
Yes. It is perfect for Thanksgiving, Christmas, Easter brunch, family gatherings, or cozy winter desserts because it feels warm, nostalgic, and comforting.
Why should the challah bread be stale?
Stale bread absorbs the custard better and holds its shape during baking. Fresh bread can become too soft or mushy.
Why are the raisins cooked before adding them?
Cooking the raisins with water, butter, and cinnamon plumps them up and makes them soft, juicy, and more flavorful.
How do I know when the bread pudding is done?
The top should be lightly golden, and the center should be set but still moist. It should not look wet or liquid in the middle.
Can I make this bread pudding ahead of time?
Yes. You can bake it ahead and reheat it before serving. You can also prepare the custard-soaked bread mixture in advance and bake it later.
How do I keep bread pudding from drying out?
Do not overbake it, keep it covered with foil for most of the baking time, and let the bread soak properly before baking. When reheating, add a small splash of milk or cream if needed.