Cinnamon Raisin Bread Pudding
Bread pudding has to be one of the best ways to use up stale bread and is easily adapted to what you have on hand. Bread cubes are soaked in a mixture of eggs, milk, and sugar then baked into a decadently delicious dessert. After tasting this classic dessert, you’ll never toss stale bread away again.
When you get to the last few slices of fresh bakery bread it is often stale and gets tossed in the trash or fed to the birds. If you are thrifty in the kitchen, perhaps you make homemade croutons, breadcrumbs or stuffing and keep them handy in the freezer. If you are a wise cook, you also turn that stale bread into bread pudding.
My husband is the bread baker in our family and recently made a cinnamon swirl raisin bread which was great. However, without preservatives, the last couple of slices dried out before I could use them in a recipe I was planning. Instead, the remaining slices were transformed into a delicious cinnamon raisin bread pudding with a warm, soft center and crunchy cinnamon topping that was perfect for two. I served the not too sweet bread pudding with a quick rum butter sauce.
Bread pudding is one of the simplest recipes to put together and one that everyone should have in their repertoire as a variety of sweet and savory dishes can be made from bread that’s just past its prime. It can be prepared with store bought bread, a fresh bakery loaf or even better with homemade. Its versatility allows it to be baked in a large pan or individual dishes, it’s a great make ahead choice for brunch or dessert and can be served hot or cold. You can also add other ingredients like fruit, chocolate, nuts, liquor, and sauces to change the texture and enhance the flavor.
Cinnamon Raisin Bread Pudding
Recipe serves 2 – 3, depending on portion size. Adjust the recipe accordingly. See notes from the kitchen for ratio of eggs, liquid and bread.
Preheat the oven to 350°F
- 4 oz. of bread, cubed into 1/2 inch pieces (2 – 3 slices)
- 1 egg
- 1 Tbsp. sugar or to taste
- 1 c. half and half (milk, cream or a combination of the two can be substituted)
- 1 Tbsp. rum (I used a dark rum with a rich vanilla aroma)
- 1/4 c. raisins
- pinch of salt
- 1 Tbsp. butter melted plus 1 Tbsp. additional to coat baking dish
- 1 tsp. cinnamon sugar for topping (optional)
Place the egg and sugar in a bowl and whisk until light yellow and thickened. Add the half and half and rum then whisk until well combined. Add the bread cubes, raisins and salt then let the bread soak in the custard for 10–30 minutes until bread is soft. Butter a small casserole dish or individual ramekins and add the mixture. Drizzle with melted butter and sprinkle with cinnamon sugar, if using. Place the casserole in a larger baking pan and fill the pan with enough hot water to come up half way on the casserole dish. Using the water bath is optional but suggested. Bake until custard is barely set and when you pull it apart slightly with a fork, no liquid comes out. This should take 30 to 45 minutes depending on the size, but start checking it after 20 minutes. Bread pudding is done between 160 and 170°F when checked with a thermometer. Carefully remove from the oven and then remove casserole from the water bath. Let cool slightly before serving. The bread pudding can be served with a sauce, fresh fruit, whipped cream or ice cream.
The bread pudding custard is best at a ratio of 1 egg per 1 cup of liquid for a custard that is not too eggy. The same 1 egg to 1 cup of liquid will be enough for about 4 ounces of bread.
Soak the bread long enough so that it is moist throughout, not chewy or dry.
Cook the bread pudding till it reaches a temperature between 160 – 170°F so that the custard is not undercooked and runny or overcooked.
If the bread is browning too much, cover with foil and continue baking.
When you use a water bath method the outer edges don’t develop a crust, there is a uniform consistency throughout and it helps keep the top of the pudding moist.
To test for doneness, a knife inserted into the custard will be slightly coated with half-set custard but not wet. It will continue to cook after removing from the oven.
You can add a tablespoon of dark rum, bourbon or sweet liquor, the grated zest of an orange, a splash of vanilla or almond extract, or a pinch of cinnamon or nutmeg to enhance the flavor of the bread pudding.
NOTES FROM THE KITCHEN
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This not too sweet baked cinnamon raisin bread pudding tastes extra special and delicious when you serve it with a whiskey, rum or caramel sauce, a scoop of ice cream or a dollop of whipped cream.
That cinnamon swirled bread looks bakery perfect! Gotta tell your husband to share the recipe!! My husband loves bread pudding and cinnamon bread…this is a perfect breakfast for him.
angiesrecipes
http://angiesrecipes.blogspot.com
That looks delicious, especially with rum! I’ve made a similar posh version at Christmas time with leftover Panettone.
This sounds so good Karen, how lucky you are to have a husband that likes to make bread! Will you share your recipe for the rum butter sauce?
Jenna
Bread pudding is a favorite at our house. Kudos to your husband on a beautifully swirled cinnamon bread! Looks delicious!
What a great idea. I would never have thought of cinnamon bread -pudding! Unfortunately my breads don’t get a chance to get stale. However, I will make an effort..to taste your masterpiece. The rum addition really elevates this dessert!
Well, that sounds pretty darned fabulous! Yum!
Karen, I love bread pudding. This looks really delicious and I need to try your recipe. Thanks for sharing!
I’ve never liked bread puddings, but your flavour combinations read deliciously.
Beautiful bread! and pudding sounds delicious. I have been learning to bake loaf bread this summer and have a hard time getting an even roll.
I’ve never made a bread pudding but considering that it has so many of my favorite guilty pleasures, perhaps I should try. Thank you for the recipe (now I have to buy some bakery bread just so I can let it go stale). 🙂
Bread pudding is a favorite of mine, and my grandmother taught me how to make it since it was my grandfather’s favorite too. Your hubby makes a fabulous swirled cinnamon bread!
Deb C.
Such a cozy, classic dessert, but using cinnamon raisin bread to begin with is really taking it to the next level! I’d buy a loaf just to go stale and make this.
The cinnamon swirled bread looks so good ! I’d like to make the bread pudding. Thank you, Karen!
A sweet bread pudding is a wondrous thing! I believe King Charles is famous for his orange marmalade version. 🙂
cheers
sherry https://sherryspickings.blogspot.com/
A perfect bread for a perfect bread pudding that I already can tell tastes like my childhood! Oh, that cinnamon.
Sounds so good Karen! I do love sweet bread desserts, especially with cinnamon. 😃
I can’t recall ever eating bread pudding but yours looks very good.
Yum!
My late MIL loved bread pudding and I am sure this is one she would have really enjoyed. I never had bread pudding because it’s more a British thing than European but I have made my share of savoury versions. The bread your husband made looks fabulous.
It sounds delicious, Karen. I always find myself tempted by your recipes.
Now, that looks delicious. My husband loves bread pudding so I’ll have to show him your recipe. Thanks for sharing.
I haven’t eaten bread pudding in years, but it used to be my favourite snack from a local bakery when I was growing up. Your recipe looks delicious!
This cinnamon raisin bread is dreamy! The crispy ends and tender interior are a warm welcome on a rainy day. (Healthy World Cuisine)
I know some people feel sceptical about bread pudding, but I personally love it – always so hearty, comforting, and versatile. Loving this version, especially the addition of raisins and rum!
Karen your cinnamon raisin bread pudding recipe has me inspired to rescue every last bit of stale bread from now on! Turning those leftover cinnamon swirl raisin bread slices into a warm, comforting dessert with a rum butter sauce sounds absolutely delightful.
So decadent and delicious. Yum!
Is it wrong that I’d want to eat this not only for dessert, but for breakfast, too? 😉
I am the bread baker around here, and I know exactly what you mean about stale bread. It’s great on Day 1 and decent on Day 2…but then you need to start looking for other ways to use it up. This bread pudding is calling my name for sure!!
I have not made cinnamon raisin bread is ages (I know you didn’t use it in the recipe, but wouldn’t it be good with it?). This bread pudding looks fantastic — a perfect way to use stale bread.
Hi Karen, I LOVE bread pudding, it’s such a comforting dessert. Cinnamon raisin is one of my favorite combos, I make a version of this in the crock pot sometimes. I’ve never used the cinnamon swirl bread though, I certainly have to do that next time. Delicious! I’m so ready for autumn!! 🙂
I remember how skeptical I was the first time I had bread pudding (it came with rum sauce too!). But it was amazing. I do need to make it myself sometime. How lucky you are to have a husband who bakes bread!