Step 3: Make the Custard
- In a large mixing bowl, whisk together the eggs, sugar, melted butter, milk, cinnamon, vanilla extract, and salt until smooth.
- Make sure the sugar is fully dissolved and there are no lumps of cinnamon.
Step 4: Combine Bread and Custard
- Pour the custard mixture evenly over the bread cubes in the baking dish.
- Gently press the bread down with a spatula or your hands to ensure all pieces are soaking up the custard.
- Sprinkle the raisins evenly on top if you didn’t use raisin bread or want extra sweetness.
Step 5: Let It Soak
- Let the mixture sit for 10–15 minutes so the bread absorbs the custard fully.
- For an even richer pudding, cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
Step 6: Bake
- Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the custard is set and the top is golden brown.
- To check, insert a knife into the center; it should come out clean.
Step 7: Cool and Serve
- Allow the bread pudding to cool for 5–10 minutes before serving.
- Optionally, dust with powdered sugar and serve with whipped cream or a scoop of vanilla ice cream.
Tips for the Best Bread Pudding
- Use day-old bread – fresh bread can become too mushy.
- Experiment with add-ins – chopped nuts, chocolate chips, or dried cranberries add texture and flavor.
- Make ahead – bread pudding tastes even better the next day; simply reheat in the oven.
- Flavor boosts – a splash of bourbon or rum in the custard can elevate the taste.
Cinnamon Raisin Bread Pudding is more than just a dessert; it’s a cozy, nostalgic treat that fills your kitchen with the smell of cinnamon and sweet bread. Its creamy custard, combined with the soft, slightly chewy bread and bursts of raisins, makes each bite irresistible. Once you try this recipe, it’s bound to become a family favorite.
If you want, I can also create a version with a caramel glaze on top to make it extra decadent and restaurant-style. Do you want me to do that?
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