Perfect Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding: The Only Recipe You’ll Ever Need

Welcome to the ultimate guide for Cinnamon Raisin Bread Pudding, a timeless dessert that transforms simple, everyday ingredients into a warm, comforting treat. Imagine turning stale bread into an irresistibly creamy delight, perfect for chilly evenings or family gatherings. This recipe, straight from the kitchen of Chef Lalybeth on cookinwithlalyta.com, solves the common problem of leftover bread going to waste while delivering a richly flavored, foolproof result. With its velvety custard base and aromatic spices, you’ll discover why this Cinnamon Raisin Bread Pudding stands out as the go-to choice for home cooks seeking both ease and indulgence.

The moment this Cinnamon Raisin Bread Pudding emerges from the oven, your kitchen fills with the intoxicating aroma of cinnamon and warm raisins, evoking memories of cozy holidays or grandmother’s baking. Each bite offers a perfect harmony of textures: the soft, custard-soaked bread contrasts beautifully with plump, juicy raisins, while the cinnamon adds a gentle spice that lingers on the palate. This dessert isn’t just sweet; it’s a symphony of flavors, with the creamy interior providing a luxurious mouthfeel that makes it impossible to resist seconds.

What sets this Cinnamon Raisin Bread Pudding recipe apart on cookinwithlalyta.com is Chef Lalybeth’s expert touch, honed through years of testing and perfecting. You’ll learn the Chef’s Secret to achieving an extra creamy texture that elevates it above ordinary versions, plus practical tips for success. Whether you’re a novice or a seasoned baker, this comprehensive resource ensures your baking adventure is stress-free and rewarding, making it the single best guide online for this classic dessert.

Why This Cinnamon Raisin Bread Pudding Recipe is a Game-Changer

The Chef’s Secret: The unique angle of this recipe lies in its irresistibly creamy custard, achieved by allowing the bread to fully absorb the egg-milk mixture before baking. Unlike standard versions, Chef Lalybeth recommends using day-old challah or brioche bread for its higher fat content, which creates a richer, more velvety texture that sets this Cinnamon Raisin Bread Pudding apart. This simple technique ensures every spoonful is luxuriously smooth, mimicking the indulgence of a high-end bakery without the fuss.

Unbeatable Texture: The science behind the texture comes from the eggs and milk forming a custard that binds with the bread’s starches. Using fresh, high-quality ingredients like whole milk helps prevent curdling, resulting in a tender, not-too-dense interior. This balance of moisture and structure makes the bread pudding recipe exceptionally appealing, with a golden, slightly crisp top that contrasts the creamy center.

Foolproof for a Reason: This recipe has been tested multiple times in real home kitchens to guarantee consistent results, even for beginners. By following the precise steps, you’ll avoid common pitfalls like overbaking, ensuring your Cinnamon Raisin Bread Pudding turns out perfectly every time, earning rave reviews from family and friends.

Ingredient Spotlight: Quality Makes the Difference

For the 6 cups of cubed day-old bread, this forms the hearty base of your Cinnamon Raisin Bread Pudding, soaking up the creamy custard to create that signature soft texture. Opt for day-old challah or brioche for the best absorption and richness—stale bread prevents sogginess. If unavailable, substitute with French bread, but ensure it’s not too fresh to maintain structure. Quality matters here as fresher bread can lead to a mushy result, so choose varieties with a good crumb for optimal flavor absorption.

Raisins, at 1 cup, add sweet, plump bursts of flavor and a chewy contrast in your Cinnamon Raisin Bread Pudding. They provide natural sweetness and pair beautifully with cinnamon, enhancing the dessert’s comforting appeal. Always use plump, seedless raisins for even distribution; if they’re dry, soak them in warm water first. For substitutions, try dried cranberries for a tart twist or chopped dates for extra caramel notes, keeping the quantity the same to preserve the balance.

Ground cinnamon, at 2 teaspoons, is the star spice that infuses your Cinnamon Raisin Bread Pudding with warm, aromatic depth, evoking holiday vibes in every bite. Freshly ground cinnamon ensures a potent flavor that doesn’t fade during baking. If you’re out, substitute with a high-quality pre-ground variety, or use a blend of nutmeg and allspice for a similar warm profile, but stick to the measurement to avoid overpowering the custard.

The 4 large eggs act as the binding agent in your Cinnamon Raisin Bread Pudding, creating the rich, creamy custard that makes this recipe irresistible. Fresh, organic eggs yield a smoother texture and better rise, so choose them wisely for food safety and flavor. If needed, replace with flax eggs for a vegan option, mixing 1 tablespoon flaxseed meal with 3 tablespoons water per egg, though this may slightly alter the firmness.

Milk, at 2 cups, provides the liquid base that transforms your bread into a luscious, creamy Cinnamon Raisin Bread Pudding. Whole milk adds extra fat for that velvety consistency, so avoid low-fat versions for the best results. Substitute with almond milk for a dairy-free alternative, but use full-fat varieties to mimic the creaminess, ensuring the mixture still coats the bread effectively.

Sugar, at 1 cup, sweetens the deal in your Cinnamon Raisin Bread Pudding, balancing the spices and enhancing the raisins’ natural sugars. Granulated sugar dissolves evenly, but for a deeper flavor, try brown sugar. If watching sugar intake, swap with a 1:1 measure of coconut sugar, which adds a subtle caramel note without compromising the bake’s moisture.

Vanilla extract, at 1 teaspoon, introduces a subtle, floral warmth that elevates the overall flavor of your Cinnamon Raisin Bread Pudding. Always use pure extract for authentic taste, as imitation versions can taste artificial. If you’re out, substitute with vanilla bean paste for a more intense flavor, using the same amount to keep the custard aromatic and inviting.

Finally, the 1/2 teaspoon of salt enhances all the flavors in your Cinnamon Raisin Bread Pudding, balancing sweetness and drawing out the cinnamon’s nuances. Kosher salt is ideal for its pure taste; avoid table salt if possible. For a low-sodium option, use a pinch less or substitute with sea salt, but don’t omit it entirely, as it prevents the dessert from tasting flat.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dish

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13 inch baking dish with butter or non-stick spray to ensure easy removal later. This step is crucial for even baking and prevents sticking. Pro Tip: Use a pastry brush to evenly coat the dish, which helps create a golden crust without excess oil that could make the bottom greasy.

Step 2: Combine the Bread Mixture

In a large mixing bowl, add the 6 cups of cubed day-old bread, 1 cup raisins, and 2 teaspoons ground cinnamon, then toss gently to evenly distribute the ingredients. This allows the flavors to meld from the start. Common Mistake to Avoid: Over-mixing can break down the bread cubes, leading to a mushy texture—stir just until combined to maintain the desired bite.

Step 3: Whisk the Custard Base

In a separate bowl, whisk together the 4 large eggs, 2 cups milk, 1 cup sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until fully blended and smooth. This creates the creamy custard that soaks into the bread. Pro Tip: Whisk the eggs first to incorporate air, making the custard lighter and more luxurious in your Cinnamon Raisin Bread Pudding.

Step 4: Mix and Soak the Ingredients

Pour the whisked egg mixture over the bread mixture in the large bowl, then stir gently to coat all the pieces evenly. Let it sit for 10 minutes to allow the bread to absorb the liquid fully. Common Mistake to Avoid: Rushing this soaking step can result in uneven texture—be patient, as this is key to the irresistibly creamy result in your bread pudding recipe.

Step 5: Transfer to Baking Dish

After soaking, pour the mixture into your prepared 9×13 inch baking dish, spreading it out evenly with a spatula for uniform baking. This ensures every serving has the perfect balance of custard and bread. Pro Tip: Tap the dish gently on the counter to settle the mixture, eliminating air pockets that could cause uneven cooking.

Step 6: Bake the Pudding

Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is set and golden brown. Check for doneness by inserting a knife in the center—it should come out clean. Common Mistake to Avoid: Overbaking can dry out the edges, so start checking at 45 minutes to preserve that moist, creamy interior in your Cinnamon Raisin Bread Pudding.

Step 7: Cool and Serve

Remove the baking dish from the oven and let it cool slightly for about 10 minutes before serving, allowing the flavors to settle. Pro Tip: This resting period helps the custard firm up, making it easier to slice and serve while still warm.

Serving & Presentation

Elevate your Cinnamon Raisin Bread Pudding by plating it in individual bowls for a personal touch, perhaps dusted with a light sprinkle of powdered sugar for a elegant finish. Garnish with fresh mint leaves or a dollop of whipped cream to add visual appeal and contrast the warm spices. This dessert pairs wonderfully with a scoop of vanilla ice cream, creating a melty contrast that enhances the creamy texture, or serve it alongside a strong coffee for breakfast. For a full meal, complement it with grilled fruits like sautéed apples to balance the sweetness, making it a versatile hit for brunches or dinners.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the bread mixture up to 24 hours in advance by combining the bread, raisins, and cinnamon, then store it covered in the refrigerator. Add the custard just before baking to keep the bread from becoming too soggy, allowing you to assemble and bake within 3 days for fresh results.

Storing Leftovers: Once cooled, store any remaining Cinnamon Raisin Bread Pudding in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe bags for up to 2 months, ensuring to wrap them tightly to maintain moisture.

The Best Way to Reheat: To restore the original creamy texture, reheat slices in the oven at 350°F for 10-15 minutes or until warmed through, or use a microwave on low power for 30-60 seconds. Add a splash of milk when reheating to revive the custard-like consistency, avoiding the microwave’s high heat which can make it rubbery.

Frequently Asked Questions (FAQ)