Cinnamon Raisin Bread Pudding Recipe

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When I prepare cinnamon raisin bread pudding, I focus on the interplay of stale bread, warmed milk, and carefully measured spices. Each ingredient serves a purpose, from the flour-dusted raisins to the melted butter that enriches the custard. My process relies on proper soaking and precise baking times to achieve that classic, golden finish. If you’re aiming for a pudding with balanced texture and flavor, you’ll want to see how I combine these steps.

Ingredients

• 1/4 pound stale bread (crusts removed, cut into cubes)
• 2 cups hot milk
• 2 eggs, beaten
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1 pinch salt
• 1/2 cup raisins
• 4 1/2 teaspoons flour

Steps

1. Preheat your oven to 350°F. Yes, seriously—do it now, or you’ll forget and then blame the bread.
2. Grab a 9×9 or 8×8 baking pan, grease it up with some butter or spray. Think of it as giving your bread pudding a VIP welcome.
3. Take 1/4 pound of stale bread, slice off those crusts (unless you’re feeling rebellious), and cut the bread into cubes. Tiny pillows of carbs.
4. In a big mixing bowl, pour 2 cups of hot milk over your bread cubes. Let them sit for 5 to 10 minutes. Pretend you’re giving them a luxury spa soak.
5. Mash the soaked bread cubes together until they’re mushy and happy. If there’s extra milk lounging at the bottom, go ahead and strain it off. No soggy drama, please.
6. In a small bowl, toss 1/2 cup of raisins with 4 1/2 teaspoons of flour. This is the secret handshake that keeps them from sinking to the bottom.
7. Fold those floured raisins right into the bread-milk mixture. Try not to eat them all first. Raisins are sneaky like that.
8. Add 2 beaten eggs, 1/2 cup sugar, 1/2 teaspoon ground cinnamon, 2 tablespoons melted butter, and a pinch of salt. Stir it all up until everything is cozy and well mixed, no stubborn egg streaks allowed.
9. Pour that glorious, lumpy mixture into your greased pan. Smooth out the top if you’re feeling fancy, or let it be rustic.
10. Slide the pan into the oven—middle rack is best—and bake, uncovered, for about 40 minutes. You’re looking for a golden top and a knife, poked near the center, to come out clean. No gooey puddles, please.
11. Let it cool for a bit, unless you enjoy burning your tongue and then pretending you’re fine. Top with your favorite dessert sauce—caramel, vanilla, chocolate, whatever makes your heart sing.

There you have it. Bread pudding: the magical transformation of yesterday’s bread into today’s dessert hero.

Cooking Tips

Ever wonder why some bread puddings taste dense while others are light and custardy? I always make sure to soak the bread cubes thoroughly in hot milk to achieve that creamy texture. Dredging the raisins in flour keeps them from sinking, distributing sweetness evenly. Don’t overmix—gentle folding preserves structure. For pudin de pan, watch the oven closely; overbaking leads to dryness, not the desired custard.

Final Thoughts

Attention to technique makes all the difference when preparing bread pudding, but once you’ve mastered the method, the results speak for themselves. I focus on evenly soaking the bread, precise mixing, and careful baking to achieve the perfect texture. Each ingredient—from stale bread to floured raisins—contributes to the final structure and flavor. With this process-driven approach, consistent, delicious results are absolutely within your reach.