Why Make This Bread Pudding?
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Uses up leftover or stale bread
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Rich, creamy, and warmly spiced
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Made with simple pantry ingredients
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Perfect for breakfast, brunch, or dessert
Ingredients
For the bread pudding:
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6 cups cinnamon raisin bread, cut into 1-inch cubes (about 8–10 slices)
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4 large eggs
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2 cups whole milk (or half-and-half for extra richness)
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½ cup granulated sugar
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¼ cup brown sugar, packed
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2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
For the optional vanilla sauce:
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½ cup unsalted butter
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½ cup granulated sugar
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½ cup brown sugar, packed
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½ cup heavy cream
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1 teaspoon vanilla extract
Equipment Needed
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8×8 inch (20×20 cm) baking dish (or 2-quart casserole)
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Large mixing bowl
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Whisk
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Measuring cups and spoons
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Small saucepan (for sauce)
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Baking sheet (optional, for toasting bread)
Method
1. Preheat the oven
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Preheat your oven to 175°C (350°F).
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Grease the baking dish with butter or non-stick spray.
2. Prepare the bread (optional but recommended)
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If your cinnamon raisin bread is fresh, spread the cubes on a baking sheet and toast for 8–10 minutes until slightly dried out. This helps the bread absorb the custard without becoming mushy.
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If using day-old or stale bread, skip toasting.
3. Arrange the bread in the dish
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Place the bread cubes evenly in the greased baking dish.
4. Make the custard
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In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
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Whisk until the sugars are dissolved and the mixture is smooth.
5. Soak the bread
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Pour the custard evenly over the bread cubes.
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Gently press down on the bread with a spatula or spoon to help it absorb the liquid.
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Let it sit for 15–20 minutes, pressing down occasionally, so the bread soaks up the custard.
6. Bake
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Place the baking dish in the preheated oven.
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Bake for 40–50 minutes, until the pudding is puffed, golden brown, and a knife inserted in the center comes out clean.
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The center should be set but still slightly jiggly when shaken gently.
7. Make the vanilla sauce (optional)
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While the pudding bakes, melt the butter in a small saucepan over medium heat.
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Add both sugars and the heavy cream. Stir to combine.
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Bring to a gentle simmer and cook for 3–5 minutes, stirring constantly, until the sugar dissolves and the sauce thickens slightly.
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Remove from heat and stir in the vanilla extract.
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Keep warm until ready to serve.
8. Serve
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Let the bread pudding cool for 10–15 minutes before serving.
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Drizzle with warm vanilla sauce, or serve the sauce on the side.
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Serve warm or at room temperature.
Storage
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Refrigerator – store covered in the baking dish or in an airtight container for up to 5 days.
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Reheating – warm individual portions in the microwave for 30–60 seconds, or reheat the whole dish in a 175°C (350°F) oven for 10–15 minutes.
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Freezer – freeze baked and cooled bread pudding for up to 2 months. Thaw overnight in the refrigerator before reheating.
Variations
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Plain raisin bread – use plain raisin bread if cinnamon raisin is unavailable, and add an extra ½ teaspoon of cinnamon to the custard.
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Chocolate chip – add ½ cup of semi-sweet chocolate chips along with the bread cubes.
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Apple cinnamon – fold in 1 cup of finely chopped peeled apples.
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Bourbon pecan – add ¼ cup bourbon to the custard and top with ½ cup chopped pecans before baking.
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Cream cheese swirl – drop spoonfuls of softened cream cheese mixed with 2 tablespoons of sugar over the bread before baking, then swirl with a knife.
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Maple version – replace the granulated sugar with maple syrup and add ½ teaspoon maple extract.
Tips for Best Results
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Use stale or day-old bread – fresh bread becomes too mushy. If using fresh bread, toast it first to dry it out slightly.
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Do not skip the soaking time – letting the bread sit in the custard for 15–20 minutes ensures every cube is fully saturated.
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Press the bread down gently – this helps the custard reach all the bread cubes evenly.
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Bake until just set – overbaking makes the pudding dry and rubbery. The center should still be slightly wobbly when you take it out.
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Serve warm, not hot – piping hot pudding can be runny. Let it rest for 10–15 minutes to set up.
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Double the recipe – use a 9×13 inch baking dish and increase the baking time by 10–15 minutes.
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Make ahead – assemble the pudding the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed.