Ohhh yes—warm, cozy, smells-like-a-bakery vibes 🍞✨
Here’s a cinnamon raisin bread pudding that’s soft inside, golden on top, and dangerously comforting.
Cinnamon Raisin Bread Pudding
Ingredients
- 4–5 cups cinnamon raisin bread, cubed (day-old is perfect)
- 2 cups milk (or half-and-half for richer)
- 2 large eggs
- ¼–½ cup brown sugar (to taste)
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional but lovely)
- Pinch of salt
Optional add-ins
- Extra raisins
- Chopped walnuts or pecans
- Splash of rum or bourbon (👀)
Instructions
- Heat oven to 350°F / 175°C. Butter a baking dish.
- Fill the dish with bread cubes (sprinkle extra raisins or nuts if using).
- Whisk milk, eggs, sugar, butter, vanilla, cinnamon, nutmeg, and salt.
- Pour & soak over bread. Press gently so everything gets cozy and wet.
Rest 10–15 min if you have time (worth it). - Bake uncovered for 35–45 minutes, until puffed and golden.
Quick Vanilla Sauce (highly recommended)
- ½ cup heavy cream or milk
- 2 tbsp butter
- 2 tbsp brown sugar
- Splash vanilla
Simmer 5 minutes, drizzle generously.
Pro tips
- If top browns too fast, loosely tent with foil
- Serve warm with vanilla ice cream for max joy
- Leftovers reheat beautifully (and make an elite breakfast 😄)
Want a slow cooker, dairy-free, or extra gooey version?
