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!
Prep Time: 10 minutesmins
Cook Time: 45 minutesmins
Rest: 10 minutesmins
Total Time: 1 hourhr5 minutesmins
Servings: 8
Ingredients
10slicesday-old SunMaid cinnamon-raisin swirl bread, cut into 3/4-inch cubes
3tablespoonsunsalted butter, melted
4largeeggs
2cupswhole milk
1/3cupgranulated sugar
1/3cupbrown sugar
1teaspoonvanilla extract
1teaspoonground cinnamon
maple syrup or icing, for serving
Instructions
Preheat oven to 350 degrees F. Lightly coat an 8x8 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.
Notes
I recommend bread that is a few days old for this recipe, or at least dried out a bit. Otherwise, the pudding will lose its texture and become mush. It can be prepped the night before, tightly covered with plastic wrap, then remove plastic in the morning and bake.
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.