Cinnamon-Raisin Bread Pudding
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!
Servings: 8
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 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.
Nutrition
Calories: 268kcal · Carbohydrates: 37g · Protein: 7g · Fat: 10g · Saturated Fat: 4g · Cholesterol: 110mg · Sodium: 177mg · Potassium: 200mg · Fiber: 1g · Sugar: 22g · Vitamin A: 365IU · Calcium: 116mg · Iron: 1.4mg