Step-by-Step Instructions
1. Prepare the Bread
Cut the cinnamon raisin bread into bite-sized cubes. If the bread is fresh, toast it lightly in the oven at 300°F for 10 minutes—this helps it soak up the custard without turning mushy.
2. Make the Custard
In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth. This custard mixture will transform the bread into a soft, pudding-like texture once baked.
3. Combine and Soak
Place the bread cubes into a greased baking dish. Pour the custard evenly over the bread, pressing down gently with a spoon or spatula so every piece absorbs the mixture. Let it rest for 20–30 minutes to ensure maximum soak.
4. Add Butter and Bake
Drizzle the melted butter over the top for a golden finish. Bake at 350°F (175°C) for 45–50 minutes, or until the pudding is set and the top is lightly browned. A knife inserted into the center should come out clean.
5. Serve and Enjoy
Let it cool slightly before serving. Enjoy it warm with a scoop of ice cream, a drizzle of caramel, or even a dollop of whipped cream.
Tips for Success
Day-old bread works best. Slightly stale bread holds up better and gives the pudding structure.
Play with add-ins. A sprinkle of chopped pecans or walnuts adds crunch, while a splash of rum or bourbon in the custard deepens the flavor.
Make it ahead. Assemble the pudding a day in advance and refrigerate; simply bake before serving.
Final Thoughts
Cinnamon Raisin Bread Pudding is proof that simple ingredients can create extraordinary results. It’s nostalgic, customizable, and downright comforting. Whether you’re making it for Sunday brunch, a holiday dinner, or just a chilly evening treat, this dessert is bound to bring warmth to your table.
