Decadent Cinnamon Raisin Bread Pudding
Indulge in this rich and comforting Cinnamon Raisin Bread Pudding, a perfect way to turn leftover cinnamon raisin bread into a delightful dessert. This dish features tender, soaked pieces of bread infused with the warm flavors of cinnamon and sweet raisins, all held together in a creamy, vanilla-infused custard. It's ideal for holiday gatherings, family brunches, or any occasion where you want to impress your guests. Serve it warm, drizzled with heavy cream, for a truly decadent treat that’s not for the calorie-conscious but is guaranteed to satisfy any sweet tooth!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Cinnamon Raisin Bread
1 (16-ounce loaf, torn into 2-inch pieces)
Milk
1 (quart)
Eggs
3 (large, beaten)
Sugar
2 (cups)
Vanilla Extract
2 (tablespoons)
Butter
1 (tablespoon, for greasing and additional pats)
Heavy Cream
to taste (for serving)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Tear the cinnamon raisin bread into 2-inch pieces and place them into a large mixing bowl. Pour the milk over the bread.
3
Gently toss the bread with your hands until every piece is coated in milk. Allow the bread to soak for about 15 minutes, so it absorbs the liquid.
4
In a separate bowl, whisk together the eggs and sugar until the mixture turns a light yellow, is smooth, and thickens slightly.
5
Stir in the vanilla extract until fully combined.
6
Pour the egg mixture over the soaked bread and gently fold to combine, ensuring that all the bread pieces are well-coated with the custard mix.
7
Butter a 9x13x2 inch baking dish and transfer the bread mixture into it, spreading it evenly.
8
Place the baking dish in a larger pan filled with 1-2 inches of hot water to create a water bath. This will help the pudding cook evenly and stay moist.
9
For a deliciously crusty top, dot the surface with small pats of butter.
10
Carefully place both pans in the preheated oven and bake for about 1 hour, or until the center is set and a knife inserted comes out clean.
11
Once baked, allow the pudding to cool slightly before serving.
12
Serve warm, generously drizzled with heavy cream for added richness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of bread is used in this pudding?
This recipe uses a 16-ounce loaf of cinnamon raisin bread.
How should the cinnamon raisin bread be prepared?
The bread should be torn into 2-inch pieces.
How much milk is required for the recipe?
The recipe calls for one quart of milk.
How long should the bread soak in the milk?
The bread should soak for approximately 15 minutes to properly absorb the liquid.
How many eggs are needed for the custard?
You will need three large eggs, which should be beaten.
What is the required amount of sugar?
The recipe requires two cups of sugar.
How much vanilla extract is used?
The recipe uses two tablespoons of vanilla extract.
What size baking dish should be used?
A 9x13x2 inch baking dish is recommended.
What temperature should the oven be preheated to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Why is a water bath used during baking?
The water bath helps the bread pudding cook evenly and ensures it stays moist.
How much water should be in the outer pan for the water bath?
Fill the larger pan with 1 to 2 inches of hot water.
How can I achieve a crusty top on the pudding?
Dot the surface of the pudding with small pats of butter before placing it in the oven.
How long does the bread pudding need to bake?
Bake the pudding for about 1 hour.
How do I know when the bread pudding is finished cooking?
The center should be set, and a knife inserted into the middle should come out clean.
How should the bread pudding be served?
It should be served warm, ideally drizzled with heavy cream.
Is this recipe considered a healthy dessert?
No, it is described as a decadent treat that is not intended for the calorie-conscious.
How do I mix the eggs and sugar?
Whisk them together until the mixture turns a light yellow, is smooth, and thickens slightly.
When should the vanilla extract be added?
Stir in the vanilla extract after the egg and sugar mixture has been whisked smooth.
How do I combine the bread and the custard mixture?
Gently fold the egg mixture over the soaked bread to ensure all pieces are well-coated.
What should be done to the baking dish before adding the mixture?
The baking dish should be buttered to prevent sticking.
Should the bread be tossed after pouring the milk?
Yes, gently toss the bread with your hands until every piece is coated in milk.
What are the main flavor profiles of this dish?
The dish features warm cinnamon, sweet raisins, and a creamy vanilla-infused custard.
What occasions is this dessert suitable for?
It is ideal for holiday gatherings, family brunches, or any special occasion.
How many total ingredients are in this recipe?
There are seven ingredients: bread, milk, eggs, sugar, vanilla, butter, and heavy cream.
Can I use leftover bread for this recipe?
Yes, it is specifically described as a perfect way to turn leftover cinnamon raisin bread into a dessert.
Is the bread pudding served cold?
While it can be eaten at various temperatures, the recipe recommends serving it warm.
What is the first step of the instructions?
The first step is to preheat your oven to 350 degrees Fahrenheit.
Should the pudding cool before serving?
Yes, the instructions suggest allowing it to cool slightly after baking.
What does the heavy cream add to the dish?
The heavy cream is drizzled on top for added richness and decadence.
Is this recipe difficult to follow?
No, it is tagged as an easy recipe suitable for most home cooks.