Cinnamon-Raisin Bread Pudding

Bread Pudding
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 30 mins

Here's a nice option: Substitute dried cranberries, cherries or blueberries for the raisins.


1tablespoon Butter for greasing pan
1 (1-pound) loaf artisan white bread, cubed
2teaspoons ground cinnamon
1 1/2cups raisins
4cups whole milk
3/4cup granulated sugar
2tablespoons dark corn syrup
1tablespoon vanilla extra
7 eggs, slightly beaten
Vanilla frozen yogurt (optional)


  1. Preheat oven to 325F.
  2. Grease a 13 x 9-inch baking dish with butter. Place bread in pan and sprinkle with cinnamon and raisins.
  3. Combine milk, sugar and corn syrup in a saucepan. Heat over medium heat until milk small bubbles form around the edge of the pan. Remove from heat and stir in vanilla.
  4. Slowly pour hot milk mixture over eggs, whisking constantly. Pour mixture over bread and cover with foil.
  5. Place bread pudding pan on rimmed baking sheet in oven. Pour water onto baking sheet to create a water bath. Bake 30 to 45 minutes, until custard has just set. Test by inserting a knife into the center to be sure the custard is thoroughly cooked. Serve with frozen yogurt, if using.

Recipe courtesy of Mohonk Mountain House, New Paltz, N.Y.

Nutritional Info *per serving

  • Glycemic Load 37
  • Calories 380
  • Fat 9g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 145mg
  • Sodium 340mg
  • Potassium 390mg
  • Carbohydrate 64g
  • Fiber 2g
  • Sugars 36g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 0%
  • Calcium 20%
  • Iron 15%