Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding

This breakfast-style bread pudding soaks cinnamon bread in an egg-and-milk custard before baking. Raisins provide concentrated sweetness, and a measured 20-minute soak hydrates the bread so the finished squares are tender rather than dry.

Details

• Yield: 12 servings
• Prep: 15 minutes
• Soak: 20 minutes
• Bake: 42–50 minutes
• Equipment: 9-by-13-inch baking dish, large bowl, whisk, spatula, thermometer

Ingredients

• 12 slices cinnamon bread (about 12 ounces), cut into 1-inch cubes
• 1/3 cup raisins
• 3 large eggs
• 2 cups unsweetened almond milk
• 1/3 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• Cooking spray

Method

1. Heat the oven to 350°F. Coat the baking dish lightly with cooking spray. Spread bread cubes and raisins evenly in the dish.
2. Whisk eggs, almond milk, brown sugar, vanilla, cinnamon, and salt until the egg whites are fully broken up and the sugar begins dissolving.
3. Pour custard slowly over the bread. Fold twice, then press the cubes gently into the liquid. Let stand 20 minutes, pressing again halfway through.
4. Spread the soaked bread evenly. Bake uncovered for 42–50 minutes, until the center is set rather than liquid and registers at least 160°F.
5. Rest 15 minutes before cutting into three rows by four rows.

How the recipe works

Slightly dry bread absorbs custard without dissolving. Fresh, very soft bread can become pasty; cube it and leave it uncovered for 1–2 hours before assembling. Eggs set the custard, so visual browning alone is not a reliable doneness test. Insert the thermometer into the center without touching the dish.

Raisins tend to settle or scorch when left entirely on top. Distribute them among the cubes before adding custard. Pressing during the soak moistens exposed corners while retaining some texture. If a dry pool of bread remains, spoon nearby custard over it rather than adding unmeasured milk.

Substitutions and serving

Regular dairy milk or oat milk can replace almond milk in the same amount. Check flavored plant milks for added sugar and allergens. Dried cranberries may replace raisins. Plain bread can be used, but add another 1/2 teaspoon cinnamon. Serve warm with sliced apple or plain yogurt; toppings are not included in the yield.

Storage and reheating

Refrigerate within 2 hours in a covered container and use within 4 days. Reheat portions to 165°F. Freeze cooled squares for up to 2 months, thaw overnight in the refrigerator, and reheat. Do not leave egg custard at room temperature beyond the stated safety window.

Make-ahead option

The bread can be cubed one day ahead and kept covered at room temperature. Mix the custard shortly before assembly rather than storing raw beaten egg beside ready-to-eat foods. The baked pudding can be cooled and portioned in advance. Arrange squares in a single layer so their soft custard centers are not compressed during storage.