Easy Cinnamon Raisin Bread Pudding Recipe

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

Imagine transforming stale bread into a warm, irresistible cinnamon raisin bread pudding that’s the epitome of comfort food on a chilly evening. As a home cook, you’ve likely faced the dilemma of leftover bread going to waste, but this cinnamon raisin bread pudding recipe changes that, turning it into a decadent dessert that your family will beg for. With our exclusive Extra Moist Soak Method, this recipe ensures every bite is infused with rich spices and plump raisins, making it the ultimate homemade bread pudding. Whether you’re a beginner or a seasoned baker, this easy cinnamon raisin bread pudding will become your go-to for quick, delicious results.

The aroma of cinnamon raisin bread pudding baking in the oven is nothing short of heavenly—think warm spices wafting through your kitchen, promising a treat that’s both nostalgic and indulgent. Each spoonful delivers a perfect contrast of textures: the bread becomes soft and custardy on the inside, with a slight crispness on the edges, while the raisins plump up to offer sweet bursts of flavor. Paired with the creamy egg-milk base, this bread pudding recipe boasts a luxurious, velvety mouthfeel that coats your palate, evoking memories of grandma’s kitchen. It’s not just a dessert; it’s an experience that combines the comforting warmth of cinnamon with the chewiness of raisins, creating a symphony of flavors that’s hard to resist.

What sets this cinnamon raisin bread pudding apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, whose years of testing and perfecting recipes ensure foolproof success every time. You’ll discover our Chef’s Secret for achieving an extra layer of moisture and flavor that elevates this classic American dessert. In this comprehensive guide, we’ll cover everything from ingredient selection to storage tips, helping you master this bread pudding recipe with confidence. By the end, you’ll have all the tools to impress your guests and make this your signature dish for holidays or cozy weeknights.

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

The Chef’s Secret: Our unique angle lies in the Extra Moist Soak Method, where we let the bread cubes absorb the egg mixture for a full 10 minutes. This technique ensures that every piece of bread is thoroughly saturated, resulting in a cinnamon raisin bread pudding that’s incredibly tender and flavorful, far superior to rushed versions. By allowing this extra soak time, the spices and raisins integrate deeply, creating a harmonious blend that makes this recipe stand out from standard bread pudding offerings.

Unbeatable Texture: The science behind this texture comes from the careful balance of eggs and milk, which form a custard that sets perfectly in the oven. The day-old bread absorbs the liquid without becoming soggy, thanks to its slightly dried structure, leading to a delightful contrast of creamy interiors and a lightly golden crust. This method prevents over-baking, preserving moisture and ensuring that each serving of cinnamon raisin bread pudding has that perfect, custard-like consistency.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchen to guarantee success, even for novice bakers. With precise measurements and straightforward steps, you’ll avoid common pitfalls like uneven baking or dry results, making this cinnamon raisin bread pudding a reliable choice for any occasion.

Ingredient Spotlight: Quality Makes the Difference

6 cups of cubed day-old bread: This is the foundation of your cinnamon raisin bread pudding, providing structure and absorbing the flavorful custard. Using day-old bread ensures it soaks up the liquids without disintegrating, resulting in a perfect texture. Opt for high-quality bread like French or brioche for better flavor absorption—fresh bread can make the pudding too mushy. A tested substitution: If you don’t have day-old bread, lightly toast fresh cubes in the oven for 5-10 minutes to dry them out.

1 cup raisins: Raisins add natural sweetness and chewy texture, complementing the warm cinnamon in this bread pudding recipe. They plump up during baking, releasing subtle fruity notes that enhance the overall flavor. Choose plump, organic raisins for the best taste; avoid overly dried ones that might not rehydrate well. Substitution: You can swap raisins with dried cranberries or chopped dates for a tart twist, but they might alter the classic sweetness slightly.

2 teaspoons ground cinnamon: Cinnamon is the star spice in cinnamon raisin bread pudding, infusing warmth and aroma that defines this comforting dessert. Freshly ground cinnamon ensures a more potent flavor, elevating the dish from ordinary to extraordinary. Why quality matters: Pre-ground cinnamon can lose its potency, so use it within six months. Substitution: If you’re out, a mix of nutmeg and allspice can mimic the warmth, but it won’t replicate the authentic cinnamon raisin profile.

4 large eggs: Eggs act as the binding agent, creating a rich custard that holds the cinnamon raisin bread pudding together. Fresh, free-range eggs contribute to a creamier texture and better flavor. Their proteins help set the pudding without making it rubbery. Substitution: For an egg-free version, use flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), though this will make the texture slightly denser.

2 cups milk: Milk forms the base of the custard, adding creaminess and helping to evenly distribute flavors in this bread pudding recipe. Whole milk yields the richest results, but any milk works. Quality tip: Use full-fat milk for optimal moisture and taste. Substitution: Substitute with almond milk for a lighter version, but it may reduce the overall creaminess.

1/2 cup sugar: Sugar sweetens the custard and aids in browning, giving your cinnamon raisin bread pudding that appealing golden top. Use granulated sugar for even dissolving. Why it matters: Too little sugar can make the pudding bland, while too much can overpower the spices. Substitution: Swap with honey for a natural alternative, adjusting quantities to avoid excess moisture.

1 teaspoon vanilla extract: Vanilla extract enhances the overall aroma and depth of flavor in cinnamon raisin bread pudding. Pure vanilla, not imitation, provides a more authentic taste. Quality matters because it ties all the ingredients together. Substitution: Vanilla bean paste works wonderfully for a stronger flavor, or almond extract for a nutty variation.

Optional: 1/2 cup chopped nuts: If included, nuts add crunch and extra nutrition to the bread pudding. Choose fresh walnuts or pecans for the best taste. This ingredient elevates the texture, making each bite more interesting. Substitution: Use seeds like sunflower for a nut-free option, ensuring they complement the cinnamon raisin theme.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Dish

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter or non-stick spray to prevent sticking. This step ensures even baking and easy removal later.

Pro Tip: Use a high-quality baking dish for uniform heat distribution, which helps achieve that perfect golden crust on your cinnamon raisin bread pudding.

Step 2: Combine the Bread Mixture

In a large mixing bowl, add 6 cups of cubed day-old bread, 1 cup raisins, and 2 teaspoons ground cinnamon. Toss gently to evenly distribute the ingredients, allowing the cinnamon to coat the bread and raisins thoroughly.

Common Mistake to Avoid: Don’t rush this step—over-mixing can break down the bread cubes, leading to a mushy texture. Gently fold to keep the pieces intact for the best cinnamon raisin bread pudding results.

Step 3: Whisk the Egg Mixture

In another bowl, whisk together 4 large eggs, 2 cups milk, 1/2 cup sugar, and 1 teaspoon vanilla extract until fully combined and smooth. This creates the custard base that will soak into the bread.

Pro Tip: Whisk the eggs first before adding liquids to avoid creating foam, which can make your cinnamon raisin bread pudding less creamy.

Step 4: Soak the Bread

Pour the egg mixture over the bread mixture in the large bowl and stir lightly. Let it sit for 10 minutes to allow the bread to absorb the liquids fully—this is our Extra Moist Soak Method for maximum flavor.

Common Mistake to Avoid: Skipping or shortening the soak time can result in dry spots; always wait the full 10 minutes to ensure even moisture throughout your cinnamon raisin bread pudding.

Step 5: Transfer and Bake

Transfer the soaked mixture to your prepared baking dish, spreading it evenly. Bake in the preheated oven for 45 minutes or until the top is golden and the center is set when gently pressed.

Pro Tip: For even baking, rotate the dish halfway through; this guarantees a uniformly cooked cinnamon raisin bread pudding.

Step 6: Cool and Serve

Remove the baking dish from the oven and let it cool slightly for about 10 minutes before serving. This allows the flavors to meld and makes slicing easier.

Common Mistake to Avoid: Cutting into it too soon can cause it to fall apart, so patience is key for the perfect presentation of your cinnamon raisin bread pudding.

Serving & Presentation

Elevate your cinnamon raisin bread pudding with creative plating by serving it in individual ramekins for a personalized touch, or layer it in a trifle dish with whipped cream for an impressive dessert tower. Garnish with a dusting of powdered sugar and a sprinkle of fresh cinnamon to enhance its visual appeal and aroma. Pair this comforting dessert with vanilla ice cream for a cool contrast, or a dollop of whipped cream infused with a hint of nutmeg. For a complete meal, serve it alongside a light fruit salad to balance the richness, or as a breakfast treat with coffee, making it versatile for any time of day.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the bread mixture up to 3 days in advance by combining the bread, raisins, and cinnamon in a sealed container in the fridge. Whisk the egg mixture separately and store it for up to 24 hours, then combine and soak just before baking to maintain freshness.

Storing Leftovers: Store any leftover cinnamon raisin bread pudding in an airtight container in the refrigerator for up to 3 days, or freeze portions in freezer-safe bags for up to 2 months to preserve texture and flavor.

The Best Way to Reheat: To restore the original moist texture, reheat individual servings in the microwave for 30-60 seconds or in a 350°F oven for 10-15 minutes, covered with foil to prevent drying out. This method keeps your cinnamon raisin bread pudding tasting freshly baked.

Frequently Asked Questions (FAQ)

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Cinnamon Raisin Bread Pudding

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• Author: Chef Lalybeth
• Total Time: 60 minutes
• Yield: 6 1x

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Description

A warm and comforting dessert made with bread, cinnamon, and raisins, perfect for using up stale bread.

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Ingredients

Scale 1x2x3x

• 6 cups of cubed day-old bread
• 1 cup raisins
• 2 teaspoons ground cinnamon
• 4 large eggs
• 2 cups milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped nuts

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the bread cubes, raisins, and cinnamon.
3. In another bowl, whisk together eggs, milk, sugar, and vanilla extract.
4. Pour the egg mixture over the bread mixture and let it sit for 10 minutes to absorb.
5. Transfer to the prepared baking dish and bake for 45 minutes or until golden and set.
6. Let it cool slightly before serving.

Notes

For a richer flavor, use cinnamon raisin bread if available. Serve with whipped cream or ice cream.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 25g
• Fat: 12g
• Carbohydrates: 50g
• Protein: 10g