Before we dive into this warm and nostalgic recipe, I want to take a moment to say thank you for being here. Truly. Every time you read, bake, stir, whisk, or even just peek at a recipe with me, it feels like we’re sharing something meaningful — a moment in the kitchen filled with comfort, curiosity, and a little bit of sweetness.
And today? Oh, I have something wonderfully homey for you.
Something golden.
Something spiced.
Something that fills the kitchen with smells that make your heart swell and your appetite dance.
We’re talking about Cinnamon Raisin Bread Pudding — one of the coziest, most comforting desserts ever created. It’s simple, nostalgic, and the kind of dish that makes you want to curl up with a warm plate and a blanket while the world slows down for just a moment.
If you love desserts that feel like a hug, this one is going to make you swoon.
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What This Recipe Is All About
Cinnamon Raisin Bread Pudding is a classic baked dessert made from cubes of bread soaked in a rich custard of eggs, cream, sugar, and warm spices. When baked, the custard transforms the bread into a soft, velvety interior with golden, slightly crisp edges that are borderline irresistible.
It’s like French toast, but deeper.
Richer.
More soulful.
More “how is something so simple THIS good?!”
And the best part? It uses pantry staples and simple ingredients you probably have on hand — making it an ideal last-minute dessert for family dinners, holidays, brunch gatherings, or those quiet nights when your sweet tooth nudges you.
Why You’ll Love This Cinnamon Raisin Bread Pudding
Let’s be honest — bread pudding doesn’t always get the attention it deserves. But once you taste this one, you’ll understand why it has been loved for centuries.
Here’s why this recipe is guaranteed to steal your heart:
- It’s incredibly easy.
No fancy steps, no complicated prep, no stress. - It’s unbelievably comforting.
The warm custard. The cinnamon. The juicy raisins. The golden top. Everything works together in perfect harmony. - It uses stale bread!
A genius way to transform leftovers into something magical. - It’s not too sweet.
This dessert hits the perfect balance — indulgent but not overwhelming. - It’s beautifully versatile.
Add nuts, chocolate, fruit, or a totally different glaze — it welcomes creativity with open arms. - It feels nostalgic.
Like something your grandmother made on slow Sunday mornings, even if you never had it growing up. - The smell is absolutely incredible.
Honestly, I’m kicking myself for not having filmed it while baking because the cinnamon aroma alone deserves its own spotlight!
What Cinnamon Raisin Bread Pudding Tastes Like
Imagine this…
A warm forkful of soft, custardy bread that almost melts on your tongue.
A gentle sweetness that comes not from overwhelming sugar, but from plump, juicy raisins and warm cinnamon.
Edges that are toasted and caramelized.
A creamy interior that feels almost like the best French toast of your life.
And if you add a drizzle of glaze on top?
Heaven. Pure heaven.
This dessert isn’t heavy, cloying, or overly sweet. It’s balanced, rich, and comforting — and every bite feels like a memory in the making.
Benefits of This Recipe
You’ll love making this bread pudding because:
- It’s budget-friendly.
- It’s beginner-friendly.
- It works beautifully for breakfast, dessert, or brunch.
- It’s made with simple ingredients.
- It feeds a crowd.
- It’s a great make-ahead dessert.
- It reheats beautifully.
- It invites creativity.
If you’ve never tried bread pudding before, this is your sign — this recipe is the one that will make you fall in love.
Ingredients
For the Bread Pudding
- 1 loaf stale challah or brioche, cubed
- 5 large eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon (for simmering raisins)
For the Cinnamon Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- ½ teaspoon cinnamon
Tools You’ll Need
- 9×13 baking dish
- Mixing bowls
- Whisk
- Saucepan
- Foil
- Spatula
- Cooling rack
Nothing fancy — just the basics.
Additions & Substitutions
Delicious Add-Ins
- Chocolate chips
- Toasted pecans or walnuts
- Diced apples or pears
- Dried cranberries
- A splash of rum or bourbon in the custard
- A layer of caramel sauce
Bread Options
- Brioche
- Challah
- French bread
- Croissants (!!)
- Cinnamon swirl bread (incredible!)
Milk Alternatives
- Half-and-half
- Evaporated milk
- Oat milk (for a lighter texture)
Bread pudding is one of the easiest desserts to customize — it embraces creativity.
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13 baking dish generously — you want those golden edges to slide out beautifully.
2. Plump the Raisins
In a small saucepan, add:
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
Bring to a gentle boil, then simmer until the raisins double in size and soak up that buttery cinnamon water.
This little step?
It’s magic.
The raisins become juicy, warm, and bursting with flavor.
3. Make the Custard
In a large bowl, whisk together:
- Eggs
- Milk
- Heavy cream
- Vanilla
- Sugar
- Cinnamon
Whisk until completely smooth and fragrant.
Stir in the entire raisin mixture — cinnamon water included.
4. Add the Bread
Gently fold the cubed bread into the custard until every piece is soaked and glossy.
Let it rest for 10 full minutes so the bread can drink up all that goodness.
5. Bake
Transfer to your prepared baking dish.
Cover with foil and bake 50 minutes.
Remove the foil and bake 10–15 minutes more, or until golden and lightly crisp on top.
Your kitchen will smell like a cinnamon-scented bakery at this point.
Pure bliss.
6. Make the Glaze
Whisk together:
- Powdered sugar
- Vanilla
- Milk
- Cinnamon
Drizzle over the warm bread pudding right before serving.
And try — just try — not to dive face-first into the dish.
What to Serve With Cinnamon Raisin Bread Pudding
This dish pairs beautifully with:
- Vanilla ice cream
- Fresh berries
- Whipped cream
- Warm caramel sauce
- Hot coffee
- Chai tea
- A cozy breakfast spread
It’s one of those desserts that effortlessly fits into any meal.
Tips for the Best Bread Pudding
- Use stale bread — it absorbs custard like a dream.
- Don’t skip plumping the raisins!
- Use heavy cream for extra richness.
- Let the bread soak for at least 10 minutes.
- Don’t overbake — you want a soft middle.
- Always serve warm for maximum comfort.
Storage Instructions
- Refrigerate up to 4 days in an airtight container.
- Reheat in the microwave for quick servings.
- Or reheat in the oven at 300°F for 10–12 minutes.
- Freeze up to 2 months (without glaze).
General Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Servings: 12
- Difficulty: Easy
- Flavor: Warm, custardy, spiced, slightly sweet
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare, cover, and refrigerate overnight. Bake the next day.
Does bread pudding need to be refrigerated?
Yes — because it contains eggs and dairy.
Can I use a different bread?
Absolutely. Brioche and croissants are amazing.
Can I make it without raisins?
Yes! Swap with chocolate chips, cranberries, nuts, or diced apples.
Why is my bread pudding wet?
It likely needed a few more minutes uncovered — or too much milk was added.
Conclusion
Cinnamon Raisin Bread Pudding isn’t just a dessert — it’s an experience.
A memory.
A warm embrace on a plate.
It’s simple, cozy, comforting, and endlessly customizable — the kind of recipe that feels like home no matter where you are.
Thank you again for being here, for baking with me, for opening your kitchen to new flavors and traditions. I hope this recipe brings as much comfort to your table as it brings to mine. ❤️
Share & Connect
If you try this recipe, I’d LOVE to see your creations!
Tag me, leave a review, or share your photos on Pinterest — nothing warms my heart more.
Nutritional Information (Approx. Per Serving)
- Calories: 350–420
- Carbs: 42g
- Protein: 6g
- Fat: 20g
- Sugar: 25g
- Fiber: 1g
(Values vary depending on bread, milk, and glaze.)
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