Easy To Make Cinnamon-Raisin Bread Pudding

Serve This Bread Pudding For Breakfast, Brunch, or Dessert!

I have a few recipes for bread pudding. This recipe is so easy to make, and it is delicious. Even if you don’t fancy yourself as a baker, you can definitely make this bread pudding! The taste reminds me of a really good cinnamon danish. Of course, this bread pudding isn’t low in calories, but unlike other bread pudding recipes, this recipe uses milk instead of half and half. So, it is lower in calories than some bread puddings. Yet, it still tastes sinfully rich. This dish makes a nice addition to a brunch buffet or even a dessert buffet. It really is comfort food at its best.

    • 8 – 10 1 inch thick slices of challah
    • 4 extra large or jumbo eggs
    • 1 1/4 cups whole milk
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon, plus extra for sprinkling
  • 1/8 teaspoon kosher salt
  • 1/3 cup of raisins, currants, or dried cranberries

Grease an oval or rectangular 8 inches by 10 inches by 2 inch baking dish.

Slice the challah into 1/2 inch thick slices. Then cube the bread into 1/2

cubes. Cut the crusts off of the slices of challah. Put the bread cubes in

the prepared dish. It’s okay if you have 2 layers of bread cubes. Sprinkle

the raisins, currants, or dried cranberries throughout and on top of the

bread. In a mixing bowl, whisk the eggs, the milk, the vanilla, the

cinnamon, and the salt together. Ladle the custard mixture over the

bread making sure that you get the custard over all the bread uniformly.

Sprinkle the top with additional cinnamon. Cover the dish with

plastic wrap, and refrigerate at least 30 minutes or up to 4 hours. Preheat

oven to 350 degrees. Bake uncovered 40 to 50 minutes until a toothpick

inserted in the middle of the pudding comes out clean. Serve hot out of the

oven or at room temperature.

Note: Using challah that is a few days old is fine, because if the bread is just a little stale, it will soak up the custard even better. If you are using fresh challah, I recommend slicing it and letting it sit out on the counter for 1 or 2 hours to let it get a little stale.

Leave a Reply

Your email address will not be published. Required fields are marked *