Cinnamon-Raisin Bread Pudding
Updated
Updated
This simple Cinnamon-Raisin Bread Pudding is a cross between breakfast and dessert, and basically the best use of cinnamon-raisin bread ever. Super easy to make with just a few ingredients!
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Up until I shared my Croissant Bread Pudding recipe, I didn’t think I’d ever had bread pudding. But so many people who have made it, came back to comment on Facebook, “Such delicious bread pudding!” So, apparently that recipe is bread pudding. I had no idea. It did make naming this new recipe easier, though! Cinnamon-Raisin Bread Pudding, it is. And it’s also amazing. If you liked the fruit croissant puff, you’ll love this one, too.
I buy cinnamon swirl bread all the time. Then store it in the garage refrigerator…and forget it’s there. I actually bought a loaf a few weeks ago, originally planned for something else, and then couldn’t remember what for. That turned out to be a good thing, because this bread pudding was born.
It was so good! Sweet and moist, but not mushy, with a little crunch from the baked pieces on top. Super delicious served with maple syrup or cinnamon roll icing.
Proper Storage
This casserole can be prepped the night before, tightly covered with plastic wrap, then remove plastic in the morning and bake. Leftovers should be stored in an airtight container in the fridge and will keep up to 3 days.
Cinnamon Raisin Bread Pudding Video
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Cinnamon-Raisin Bread Pudding
Ingredients
- 10 slices day-old SunMaid cinnamon-raisin swirl bread, cut into 3/4-inch cubes
- 3 tablespoons unsalted butter, melted
- 4 large eggs
- 2 cups whole milk
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- maple syrup or icing, for serving
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×8 inch square baking dish with nonstick spray.
- Place bread pieces inside dish and drizzle with the melted butter.
- In a medium mixing bowl, combine eggs, milk, both sugars, vanilla, and cinnamon; whisk until well blended.
- Pour liquid mixture over bread, and lightly push down with a spatula (or your hands) until bread is covered and soaking up the egg mixture.
- Bake for 40-45 minutes, or until the top springs back when lightly tapped. Let stand for 10 minutes before serving.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Haven’t made it yet but I definitely will. My husband will love it
I love this recipe . Do you have any other recipes for chronic kidney disease?
This was so good. I didn’t have cinnamon raisin bread so I substituted sourdough cranberry orange bread and increased the sugar a bit, and it was a big hit.
I skipped the cinnamon because the bread I used already has a strong cinnamon flavour. The proportions are just right. I just spread each slice of bread with butter to save the melting butter mess.
Yummy
Easy and very tasty!
how many cups of cut-up bread is 10 slices?
Great recipe, could you freeze?
This was so easy and delicious! I made no alterations to recipe. Have a houseful of company and served with maple syrup on side along with eggs and fresh fruit. Almost entire pan was gone!
I made your cinnamon bread, but I changed it up a bit. I added one cup of half-and-half, one cup of milk, along with vanilla creamer, mixed in with the cup of milk. I also boiled some reasons to get them soft along with some walnuts and almonds, chopped up. The recipe came out awesome very moist and tasty. After I pulled it out of the oven I added some cinnamon sugar, wow thank you for your recipe
I, only , have cinnamon bread to use. No raisins.
Will it be just as good without raisins?
Hi Joan! If you’re asking me if cinnamon RAISIN bread pudding will be just as good without raisins? Then no. But if you’re asking me if the recipe will still work with cinnamon bread, then of course!
I’m going to be making bread pudding this week.I was wondering what sauce do you make to put on it. Having it more as a dessert, as opposed to breakfast. Thank you so much, and I enjoy watching your videos so much.
And I can tell you love what you make in doing it.
I serve it with maple syrup
I used Unsweetened Almond Milk instead of Whole Milk. A thought after I prepared the mixture, I could have used 1cup of Whole Milk EggNog. First time making Bread Pudding and I hope it comes out really good. Next time, I’m using some EggNog for a unique twist.
Plus, decided to dry out the bread in my air fryer. I might have toasted it too much, we shall see once it’s done.
If all goes well, I will come back here and let you know and possibly take a picture of it to show you. It’s time for me to get back in my baking again after 2020 set me back.
I made this the night before to serve at Easter breakfast. I used a combination of brioche raisin bread, regular cinnamon bread, and I added blueberries. It was so good, but should have put the recommended icing on it.
Good recipe. I substituted half & half for the whole milk and used 2/3 cup dark brown butter. Turned out pretty good.
Great recipe! Didn’t need icing or syrup.
I love this recipe! It’s easy to do, and my 95-year-old father loves it! He asks for it again and again. I’ve bought more raisin bread in the last few months than in my whole life before! Thank you!!
I made the recipe…as written,,today. I used 4 large hot cross buns that I’d bought,..and found “heavy”. I am very happy with the result.
Will make again, for sure.
Absolutely delicious. I wouldn’t change a thing. Delicious as leftovers also
I loved this recipe
A family favorite, i make it on holidays and it gets rave reviews.
My sweet tooth satisfied in this pudding. Cinnamon and raisin are great combination that give delicious taste. I will make it for breakfast or snack. Easy to follow the instruction of cooking.
Other than Blueberry and Raspberry, what other fruit that I can use? Is it possible to cook through no-bake? Since I am a vegetarian can I cook this egg-less? Do you have other ingredient to replace the egg?
Love the recipe. I make it all the time.
I want to make a 9×13 instead og 8×8 would I double the recipe
Love the video because it looks so good and easy to prepare. From the ingredients, it looks more like dessert for my house!