Cinnamon Raisin Bread Pudding: A Decadent Comfort Food
Cinnamon raisin bread pudding is a timeless classic that transforms stale bread into a rich and indulgent dessert. This comforting dish is perfect for brunch, a leisurely afternoon, or as a cozy ending to a meal. Its irresistible combination of soft, custard-like texture, sweet raisins, and warm cinnamon creates a symphony of flavors that will satisfy any sweet tooth.
Cinnamon Raisin Bread Pudding is a delightful transformation of leftover bread into a luscious dessert. By combining stale challah with a creamy custard mixture infused with cinnamon and plump raisins, this recipe delivers a comforting and satisfying treat. The bread soaks up the custard, creating a tender and moist pudding that is baked to golden perfection. A drizzle of sweet glaze adds the finishing touch to this delectable creation.
Course: Dessert Prep Time: 30 minutes Cook Time: 60 minutes Total Time: 90 minutes Servings: 8-10
Ingredients
For the Bread Pudding:
- 1 loaf stale challah bread, cubed
- 5 large eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- ½ cup granulated white sugar
- 1 tablespoon ground cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish to prevent sticking.
- Prepare raisins: In a small saucepan, combine raisins, water, butter, and 1 teaspoon cinnamon. Bring to a boil over medium-high heat. Reduce heat and simmer until raisins plump up and double in size. Set aside to cool.
- Create custard base: In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, sugar, and 1 tablespoon cinnamon until well combined and smooth.
- Combine ingredients: Gently stir the cubed bread and the prepared raisin mixture into the custard base. Allow the bread to soak up the liquid for about 10 minutes.
- Bake: Pour the bread pudding mixture into the prepared baking pan. Cover it tightly with aluminum foil and bake for 50 minutes. Then, uncover it and continue baking for another 10 to 15 minutes, or until the pudding is firm and golden brown on top.
- Prepare glaze: While the bread pudding is baking, whisk together powdered sugar, vanilla, milk, and ½ teaspoon cinnamon until smooth.
- Serve: Let the bread pudding rest for a short time before serving. Top it with the prepared glaze and enjoy while it's still warm.
Tips
- Bread selection: Challah bread works well for its rich flavor and texture, but you can also use brioche or French bread.
- Stale bread: Using slightly stale bread is essential for preventing a soggy pudding.
- Raisin preparation: Plumping the raisins in advance enhances their flavor and texture.
- Custard consistency: For a richer pudding, use whole milk and heavy cream. For a lighter version, you can substitute some of the heavy cream with milk.
- Baking time: Adjust baking time based on your oven. The pudding should be firm but with a gentle wobble in the middle.
- Glaze: For a thicker glaze, add more powdered sugar. If you prefer a thinner glaze, add extra milk.
By following these steps and incorporating the provided tips, you can create a delicious and impressive cinnamon raisin bread pudding that will delight your taste buds.
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