Cinnamon-Raisin Bread Pudding

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/29/2020

There are few comfort foods more quintessential than warm bread pudding.

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

40 min Prep: 10 min Cook: 30 min
Serves: 10 Save

Ingredients (10)

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

Directions

  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.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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