There’s nothing more comforting than a warm, custardy bread pudding straight from the oven — especially one made with soft challah, plump cinnamon-infused raisins, and a drizzle of sweet vanilla glaze. This Cinnamon Raisin Bread Pudding brings back memories of cozy weekend mornings and family gatherings, where the aroma of cinnamon filled the whole house. It’s the perfect dessert or brunch treat: rich, warming, and incredibly easy to make.
Serve it warm with vanilla ice cream, whipped cream, or an extra drizzle of glaze. It’s a timeless classic that never disappoints and always brings people together.
Why You’ll Love This Recipe
What You Need to Make This Recipe
How to Make This Recipe
Expert Tips
FAQs
Why You’ll Love This Recipe
- Perfect for using leftover or stale bread.
- Warm, comforting flavors of cinnamon and vanilla.
- Crowd-pleasing dessert for holidays or gatherings.
- Simple ingredients, easy steps, and big flavor payoff.
- Great served warm, cold, or reheated.
What You Need to Make This Recipe
The full ingredient measurements are included in the recipe card at the bottom.
- Challah bread
- Eggs, milk, and heavy cream
- Raisins
- Cinnamon and vanilla
- Sugar and butter
- Simple vanilla glaze ingredients
How to Make This Recipe
See the full step-by-step instructions in the recipe card below.
- Plump the raisins in a warm cinnamon-butter mixture.
- Whisk the custard ingredients together.
- Soak the cubed bread in the custard until fully absorbed.
- Bake covered, then uncovered until golden and set.
- Finish with a drizzle of sweet cinnamon vanilla glaze.
Expert Tips
- Use challah or brioche for the richest texture.
- Let the bread soak well for extra moisture.
- Cover while baking to keep the custard creamy before browning.
- Add nuts like pecans or walnuts for crunch.
- Serve warm for the BEST flavor and texture.
FAQs
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate overnight. Bake the next day.
Can I use another bread?
Yes — brioche, French bread, or even croissants work wonderfully.
Do the raisins have to be plumped?
No, but it makes them juicier and more flavorful.
How do I store leftovers?
Refrigerate up to 4 days and reheat in the oven or microwave.
Cinnamon Raisin Bread Pudding
Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes | Servings: 12
Ingredients
- 1 loaf stale challah bread, cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- Add raisins, water, butter, and 1 teaspoon cinnamon to a saucepan. Bring to a boil and cook until raisins plump.
- In a large bowl, whisk eggs, milk, cream, vanilla, sugar, and 1 tablespoon cinnamon. Add raisin mixture (including liquid).
- Stir in cubed bread and let soak 10 minutes.
- Transfer mixture to the dish, cover with foil, and bake 50 minutes.
- Remove foil and bake 10–15 more minutes until golden.
- Whisk glaze ingredients and drizzle before serving.