Warm cinnamon raisin bread pudding is one of those desserts that sounds fancy but honestly couldn’t be easier to pull together. I’m talking simple pantry ingredients, minimal hands-on time, and a result that tastes like you spent all day in the kitchen.
The beauty of this recipe is how forgiving it is, even if you’ve never made bread pudding before, you’re going to nail it. Cubed bread soaks in a rich custard, plump raisins add natural sweetness, and cinnamon ties everything together with warmth and comfort.
Whether you’re planning dessert for a crowd or want something cozy for a lazy weekend breakfast, this dish delivers every single time.
Simple Ingredients
You’ll need a loaf of stale bread (challah works wonderfully), eggs, milk, cream, and a handful of pantry staples. The raisins get special treatment, they’re simmered until plump, and then everything comes together in one easy custard mixture.
- Stale challah bread: Day-old or stale bread absorbs the custard better than fresh bread and won’t fall apart. If you don’t have challah, brioche or even regular white bread works great.
- Eggs and cream: These create that silky custard texture that makes bread pudding so special. Don’t skip the heavy cream, it’s what makes this rich and indulgent.
- Raisins: Plumping them in butter and cinnamon first makes them extra juicy and flavorful. The cooking liquid gets stirred right into the custard, so nothing goes to waste.
- Cinnamon: This is the backbone of the flavor here. We use it in the raisin mixture and again in the custard, plus a little in the glaze for extra warmth.
Let's Make Warm Cinnamon Raisin Bread Pudding
Here’s how to build this dish step by step, it’s genuinely straightforward.
Step 1: Prep Your Pan and Start the Raisins
Preheat your oven to 350°F and grease a 9×13 baking dish. In a small saucepan, combine the raisins, water, butter, and 1 teaspoon of cinnamon over medium-high heat. Let it come to a boil and watch the raisins puff up, this takes about 5 to 8 minutes, then remove from heat.
Step 2: Build the Custard Base
In a large bowl, whisk together your eggs, milk, heavy cream, vanilla, sugar, and the remaining tablespoon of cinnamon until smooth. Pour in the cooked raisin mixture (yes, the liquid too) and stir everything together.
Step 3: Soak the Bread
Add your cubed bread to the custard and gently stir until every piece is coated. Let it sit for about 10 minutes so the bread soaks up all that lovely egg mixture, this step is key for a moist, tender result.
Step 4: Transfer and Cover
Pour the entire mixture into your prepared baking dish and smooth the top. Cover it with foil to prevent the top from browning too quickly.
Step 5: Bake Until Golden
Bake covered for 50 minutes, then remove the foil and bake for another 10 to 15 minutes until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Drizzle with Glaze
While it’s still warm, whisk together the powdered sugar, vanilla, milk, and cinnamon until you have a pourable glaze. Drizzle it over the warm pudding right before serving for extra sweetness and shine.
Why You'll Love This Recipe
- Incredibly easy with just one bowl and basic ingredients you probably have on hand
- Feeds a crowd, this makes 12 servings, perfect for family dinners or potlucks
- The texture is soft and custardy, nothing dry or dense about it
- Raisins plump up beautifully and give natural bursts of sweetness throughout
- Tastes even better the next day, so you can make it ahead
Make-Ahead, Storage & Leftovers
Store
Keep leftovers covered in the fridge for up to 4 days. It actually tastes better after a day or two as flavors meld.
Freeze
You can freeze baked bread pudding for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Reheat
Warm individual portions in the microwave (about 1 minute) or reheat the whole dish covered in a 325°F oven for 15 to 20 minutes until warmed through.
For more on safe storage, see the USDA food-safety guidance for storing leftovers.
Tools for This Recipe
- 9×13 inch baking dish
- Small saucepan
- Large mixing bowl
- Whisk
- Foil
Perfect Pairings
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair with a cup of coffee or tea for a cozy afternoon treat or simple dessert after dinner.
- Cut into squares and serve at room temperature for a casual brunch or breakfast setting.
- Top with a sprinkle of extra cinnamon and a drizzle of caramel sauce for an elevated presentation.
- More Comfort Food to round out the menu
Tips From My Kitchen
- Use bread that’s at least a day old, fresh bread will turn mushy and won’t hold its shape the way you want.
- Don’t skip the 10-minute soaking time after you mix everything together. This lets the bread absorb the custard evenly so you don’t end up with dry spots.
- If your pudding looks too wet after baking, don’t panic, it will set more as it cools. A little jiggle in the center is actually perfect.
- Make this the day before and reheat it gently. Flavors deepen overnight and it actually tastes even better.
- The glaze is optional but worth it, it adds a lovely finishing touch and a little extra sweetness that people love.
More Easy Recipes
Warm Cinnamon Raisin Bread Pudding
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F and grease a 9x13 baking dish.
- Add the raisins, water, butter, and 1 teaspoon cinnamon to a small saucepan over medium-high heat. Bring mixture to a boil and continue cooking until the raisins plump up and about double in size, then remove from heat.
- In a large bowl, whisk together the eggs, milk, heavy cream, vanilla, sugar, and 1 tablespoon cinnamon. Add the raisin mixture including the water.
- Stir the cubed bread into the egg mixture until fully combined. Let the liquid absorb for 10 minutes.
- After 10 minutes, transfer the mixture to the prepared baking dish and cover with foil.
- Bake for 50 minutes then remove foil and bake for an additional 10-15 minutes.
- For glaze: whisk together all ingredients and pour over the pudding before serving.
