You are here: Home » Recipes » Cinnamon-Raisin Bread Pudding Cinnamon-Raisin Bread Pudding Recipe by Mohonk Mountain HouseKitchen Tested Yield 10 servings Prep 10 mins Cook 30 mins There are few comfort foods more quintessential than warm bread pudding. PrintEmail Here's a nice option: Substitute dried cranberries, cherries or blueberries for the raisins. Ingredients 1 tablespoon Butter for greasing pan1 (1-pound) loaf artisan white bread, cubed2 teaspoons ground cinnamon1 1/2 cups raisins4 cups whole milk3/4 cup granulated sugar2 tablespoons dark corn syrup1 tablespoon vanilla extra7 eggs, slightly beaten Vanilla frozen yogurt (optional) Instructions Preheat oven to 325F. Grease a 13 x 9-inch baking dish with butter. Place bread in pan and sprinkle with cinnamon and raisins. 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. Slowly pour hot milk mixture over eggs, whisking constantly. Pour mixture over bread and cover with foil. 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.