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!
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.
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
More Breakfast Recipes
Cinnamon-Raisin Bread Pudding
- 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
- 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.