Cinnamon Raisin Bread Pudding
Ingredients
8 cups cinnamon raisin bread, cut into 1-inch cubes (about 1 loaf)
2 cups whole milk
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp unsalted butter, melted (for greasing the dish and brushing the top)
Optional Vanilla Sauce
1/2 cup heavy cream
1/2 cup whole milk
1/4 cup sugar
1 tbsp butter
1 tsp vanilla extract
1 tsp cornstarch mixed with 1 tbsp cold water (optional, for a thicker sauce)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Spread the cubed cinnamon raisin bread evenly in the baking dish.
In a large bowl, whisk together the milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour the custard evenly over the bread, pressing the cubes down gently so they absorb the liquid.
Let the mixture rest for 20–30 minutes so the bread can soak up the custard.
Brush the top lightly with melted butter.
Bake for 45–55 minutes, or until the top is golden brown and the center is just set.
Cool for about 10 minutes before serving.
Vanilla Sauce (Optional)
Combine the cream, milk, sugar, and butter in a small saucepan over medium heat.
Bring to a gentle simmer, stirring until the sugar dissolves.
If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1–2 minutes until slightly thickened.
Remove from the heat and stir in the vanilla extract.
Drizzle the warm sauce over the bread pudding before serving.
Serving Suggestions
Serve warm with:
A drizzle of vanilla sauce
A scoop of vanilla ice cream
Fresh whipped cream
A dusting of powdered sugar
