Cinnamon Raisin Bread Pudding
Ingredients:
5–6 cups cinnamon raisin bread, cubed
2 cups (480 ml) milk
1/2 cup (120 ml) heavy cream (optional, for richness)
3/4 cup (150 g) sugar
3 large eggs
2 tbsp butter, melted
1 tsp vanilla extract
1 tsp cinnamon (optional extra for stronger flavor)
1/4 tsp nutmeg (optional)
Pinch of salt
1/2 cup raisins (optional if bread already has plenty)
Instructions
- Preheat oven
Preheat to 180°C (350°F)
Grease a baking dish (about 20×20 cm / 8×8 inch) - Prepare bread
Place cubed bread in the dish
Sprinkle extra raisins if using - Make custard
In a bowl, whisk:
Milk
Cream
Sugar
Eggs
Melted butter
Vanilla
Cinnamon, nutmeg, salt - Combine
Pour custard evenly over bread
Press gently so bread absorbs the liquid
Let sit for 10–15 minutes - Bake
Bake for 35–45 minutes until set and golden on top - Cool slightly & serve
Let rest 10 minutes before serving
Optional Sauce (Highly Recommended):
Vanilla Cream Sauce:
1/2 cup cream
2 tbsp sugar
1/2 tsp vanilla
Heat gently until warm and drizzle over pudding
Tips:
Slightly stale bread works best
Don’t skip soaking → ensures soft texture
Add chopped nuts for crunch
Serve warm for best flavor