Desserts

Cinnamon Raisin Bread Pudding

By publisher September 27, 2026

There’s something undeniably nostalgic about a classic bread pudding, especially when it’s infused with warm cinnamon and plump raisins. I first fell in love with this Cinnamon Raisin Bread Pudding on a chilly winter evening when my grandmother whisked together a simple batter and poured it over stale French‑toast‑style bread. The kitchen filled with the scent of sweet spices, and the first spoonful was a revelation—soft, custardy, and just sweet enough to make you smile. In this article, I’m sharing my tried‑and‑true version, a recipe that is both easy enough for a busy weeknight and impressive enough to serve as a centerpiece at a holiday gathering. Whether you’re looking for a quick after‑dinner treat, a comforting breakfast, or a make‑ahead dessert for a potluck, this Cinnamon Raisin Bread Pudding checks every box.

What makes this pudding truly special is its balance of textures: the outer crust turns golden and slightly crisp while the interior stays luxuriously creamy, every bite revealing pockets of plumped raisins that burst with natural sweetness. I like to serve it warm, drizzled with a simple vanilla glaze, and maybe a scoop of vanilla ice cream on the side for that classic contrast of hot and cold. The recipe is forgiving, so you can swap in any sturdy bread you have on hand—day‑old brioche, challah, or even a hearty whole‑grain loaf will work beautifully. Let’s dive into the step‑by‑step guide that will have you creating a restaurant‑quality dessert right in your own kitchen.

Why I Love This Recipe

I love this Cinnamon Raisin Bread Pudding because it brings together the comforting flavors of my childhood with a modern, slightly refined twist. The aroma of cinnamon and butter wafting through the house is enough to make anyone feel instantly at ease, while the raisins add a burst of natural sweetness that balances the richness of the custard. Every forkful feels like a warm hug, and the glossy vanilla glaze on top gives it a polished finish that looks like it belongs on a bakery display, yet it’s so easy to make at home.

Beyond the sensory experience, this dish is incredibly versatile. It can be transformed into a breakfast casserole by serving it with fresh fruit and a drizzle of maple syrup, or it can become a decadent dessert when paired with a dollop of whipped cream and a sprinkle of powdered sugar. The recipe also holds up wonderfully for make‑ahead meals; simply bake it, let it cool, and reheat individual portions in the microwave or oven for a quick, comforting treat any time of day. This flexibility, combined with its crowd‑pleasing flavor profile, makes the Cinnamon Raisin Bread Pudding a staple in my family’s kitchen.

Tips & Tricks

Enhancing Flavor

For an even deeper cinnamon flavor, toast the raisins lightly in a dry skillet with a pinch of cinnamon before folding them into the bread. This step releases natural oils and adds a subtle caramelized note that elevates the entire dish.

Cooking Tips

If you’re using a denser bread like whole‑grain, increase the soaking time of the custard to 10‑12 minutes so the bread fully absorbs the liquid. This prevents a dry center and ensures a uniformly creamy texture.

Presentation Tips

Dust the finished pudding with a light sprinkle of cinnamon or powdered sugar just before serving. The warm, fragrant garnish not only adds visual appeal but also reinforces the comforting spice profile with each bite.

Pro Tips

Variations

Alternative Ingredients

Swap raisins for dried cranberries or chopped dried apricots for a tangier bite, or incorporate toasted walnuts for added crunch.

Flavor Adjustments

Mix in a teaspoon of orange zest into the custard to give the pudding a bright citrus undertone that pairs beautifully with cinnamon.

Serving Suggestions

Serve the pudding alongside a warm caramel sauce or a drizzle of honey for a richer dessert experience, especially during holiday gatherings.

Storage Info

Storing Leftovers

Allow the pudding to cool completely, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual slices in the microwave for 30‑45 seconds.

Reheating Instructions

For the best texture, reheat in a preheated 300°F oven for 10‑12 minutes, or until the center is warm and the glaze has softened again.

Freezing Tips

Portion the pudding into single‑serve squares, flash‑freeze on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months and can be baked straight from frozen, adding 10 minutes to the bake time.

FAQs

Can I use gluten‑free bread?

Absolutely. Choose a sturdy gluten‑free loaf, such as a gluten‑free brioche or sandwich bread, and follow the same soaking steps for best results.

How do I know when the pudding is fully cooked?

The edges should be golden brown and a knife inserted into the center should come out clean with only a few moist crumbs clinging to it.

Can I make this pudding ahead of time?

Yes, you can assemble and refrigerate the unbaked pudding for up to 24 hours; just add an extra 5‑10 minutes to the baking time to account for the colder batter.

What if I don’t have heavy cream?

Replace the heavy cream with an equal amount of whole milk or a half‑and‑half mixture; the pudding will be slightly lighter but still delicious.

Can I make this dairy‑free?

Swap the milk and cream for almond milk or oat milk, and use a dairy‑free butter alternative; the texture stays creamy while keeping it dairy‑free.

Is there a vegan version?

Use plant‑based milk, coconut cream, and a flax‑egg replacer (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan-friendly version.

How many calories are in a serving?

A typical serving (one‑sixth of the recipe) contains roughly 350‑400 calories, depending on whether you add ice cream or glaze.

Is this recipe high in sugar?

The added sugar is moderate; you can reduce the granulated sugar to 1/2 cup and the glaze to a light drizzle if you’re watching sugar intake.

Does this contain nuts?

The base recipe is nut‑free, but you can add toasted nuts for extra texture if desired.

Common Questions

Substitutes and Modifications

Nutrition and Dietary Info

Cinnamon Raisin Bread Pudding

There’s something undeniably nostalgic about a classic bread pudding, especially when it’s infused with warm cinnamon and plump raisins. I first fell in love…

Prep—

Cook—

Serves—

Ingredients

Bread and Fruit

6 cups day‑old brioche or challah, cubed
1 cup golden raisins
1 tablespoon butter, melted (for tossing bread)
1 teaspoon vanilla extract

Custard Base

4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Pinch of salt

Glaze and Finishing Touches

1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Optional: extra cinnamon for dusting

Instructions

Preparation Steps

Preheat your oven to 350°F (175°C) and lightly butter a 9‑x‑13‑inch baking dish, making sure every corner is coated to prevent sticking.
In a large mixing bowl, combine the cubed brioche with the melted butter and vanilla extract, tossing gently until each piece is lightly coated; this adds flavor and helps the bread absorb the custard evenly.
Spread the buttered bread cubes in the prepared baking dish, then sprinkle the golden raisins evenly over the top, pressing them lightly into the bread so they stay in place during baking.

Mixing and Baking

In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and slightly frothy, ensuring the sugar dissolves fully.
Pour the custard mixture over the bread and raisins, gently pressing the bread down with a spatula so it soaks up the liquid; let the mixture sit for about 5 minutes to allow the bread to fully absorb the custard.
Place the baking dish in the preheated oven and bake for 30‑35 minutes, or until the edges are golden brown and a knife inserted into the center comes out clean with just a few moist crumbs.

Glazing and Serving

While the pudding bakes, whisk together powdered sugar, milk, and vanilla extract in a small bowl until you achieve a smooth, pourable glaze; if it’s too thick, add a splash more milk, and if too thin, add a pinch more powdered sugar.
When the bread pudding is done, remove it from the oven and let it rest for 5 minutes before drizzling the vanilla glaze evenly over the top, allowing it to seep into the warm custard.
Serve the Cinnamon Raisin Bread Pudding warm, optionally topping each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra layer of indulgence.

Notes

Use a kitchen torch to lightly brown the top after glazing for a caramelized finish.
Add a splash of bourbon or dark rum to the custard for an adult‑friendly twist.
Freeze leftover portions on a parchment sheet before bagging for quick reheating later.