This cinnamon raisin bread pudding fills the kitchen with a warm aroma of cinnamon and baked bread. The golden-brown cubes of challah bread, studded with plump raisins, nestled in a creamy custard infused with the irresistible Cinnabon coffee creamer makes this the perfect, easy bread pudding recipe the whole family will enjoy.
By now, you’ve probably noticed that my site has more than its fair share of bread pudding recipes. Well, there’s a good reason for that – I’m addicted to the stuff! I mean, bread pudding is just about one of the best sweet treats on the planet. This rustic dessert can be as simple or as involved as you want to make it, but it’s always decadent, no matter what. It’s also so much fun to play with! You can change the flavors easily by using different liquids, spices, and fruits to create something new every time. This time, I made a delicious cinnamon raisin bread pudding by tweaking classic bread pudding just a bit. I came up with a sweet, cinnamon-infused bread pudding recipe for a great dessert, afternoon snack, or even sweet breakfast.
Cinnamon Raisin Bread Pudding
This delicious bread pudding starts with cubed challah bread – the best bread for bread pudding, in my opinion. I soak the bread along with raisins in egg custard mix infused with cinnamon, thanks to Cinnabon coffee creamer. After that, I bake the bread pudding until golden brown and drizzle it with a simple glaze. That’s all there is to it! It takes just under two hours from start to finish, and about half the time is simply letting the bread get stale on the counter! I have a decadent, cinnamon-infused bread pudding loaded with plump, tender raisins and intense cinnamon roll flavor when it’s all done. It’s amazing, and everyone loves it!
Why You’ll Love This Cinnamon Raisin Bread Pudding Recipe
- The rich and irresistible combination of flavors this easy bread pudding recipe offers creates a delightful textural contrast between the soft center and the slightly crispy edges.
- The Cinnabon coffee creamer infuses the custard with the warm and comforting flavor of cinnamon and brown sugar, instantly evoking memories of Cinnabon cinnamon rolls.
- Bread pudding is a classic comfort food that uses simple ingredients, is easy to make, and everyone always enjoys it.
Cinnamon Raisin Bread Pudding Ingredients
You’ll only need a handful of simple ingredients to make this decadent pudding, and most of them are in your kitchen right now. Anything you don’t have can be found quickly and easily at your local grocery store.
- Challah bread
- Cinnabon® coffee creamer
- Large eggs
- Ground cinnamon
- Powdered sugar
How to Make Cinnamon Raisin Bread Pudding
Making this pudding is a straightforward process. It only takes a few simple steps, and you’ll have delicious, decadent bread pudding in no time!
Step 1: Prep
Preheat the oven to 350 degrees and lightly spray a 3-quart oval baking dish with non-stick cooking spray. Then, place the bread cubes on a baking sheet in a single layer and allow the bread to sit out for 45 minutes.
Step 2: Plump the Raisins
Add the raisins and 2 cups of water to a small saucepan and bring it to a boil over medium heat. Cook, stirring frequently, until the raisins plump up. Drain the water and set the raisins aside.
Step 3: Make the Custard Mixture
Whisk the coffee creamer, eggs, and cinnamon in a large bowl.
Step 4: Soak the Bread
Add the bread and raisins to the bowl with the custard mixture and let the bread sit until it soaks up the liquid.
Step 5: Bake
Add the bread mixture to the baking dish, cover it with foil, and bake for 60 minutes. Then, remove the foil and bake for another 15 minutes.
Step 6: Make the Glaze
Mix the powdered sugar and milk in a small bowl. If your glaze is too thick, add another teaspoon of milk and stir again. Repeat until your glaze reaches your desired consistency.
- Let your challah bread sit out for at least 45 minutes. Stale bread soaks up the custard mixture more readily.
- Drizzle the glaze over the bread pudding while it’s warm so it can run all over the top of the pudding.
- You can use a 9×13 baking dish to make this bread pudding. Just bake covered for 45 minutes rather than 60 minutes. Then uncovered and bake for 10 to 15 minutes.
- You can change the flavor of this bread pudding by using different coffee creamer flavors.
- Add nuts like pecans or walnuts to the pudding for extra texture and flavor.
- Use any hearty, thick bread for this recipe. You want a dense bread that can soak up the custard without disintegrating.
What to Serve with Cinnamon Raisin Bread Pudding
Serve this bread with a glass of milk or a cup of coffee or tea. It’s also delicious with a dollop of whipped cream, a scoop of ice cream, or some fresh berries on the side.
While bread pudding doesn’t rise like baked bread does, it will puff up as it bakes. This happens as the custard in the bread cooks.
Bread pudding is done when it’s golden brown and puffed up, and the center just barely jiggles when shaken.
Good bread pudding will have a moist, custard-like texture but NOT runny.
Bread pudding’s core ingredients are stale bread, milk, eggs, and a form of fat like oil or butter. It can contain fruits, nuts, and various other ingredients, depending on whether it’s a sweet or savory bread pudding.
Leftover bread pudding can be frozen as long as no glaze or sauce has been poured over it.
How to Store and Reheat Cinnamon Raisin Bread Pudding
You can refrigerate this bread pudding for up to 5 days in an airtight container. Cool the bread pudding for longer storage, then wrap it in a double layer of plastic wrap and freeze it for up to 3 months in an airtight, freezer-safe container.
To reheat bread pudding, place it in a baking dish, cover with foil, and bake at 350 for 10 to 15 minutes until heated through.
Try This Delicious Cinnamon Raisin Bread Pudding Recipe Today
With a rich, decadent, cinnamon-infused custard, plump, juicy raisins, and bold cinnamon roll flavor, this cinnamon raisin bread pudding is the perfect combination of cinnamon rolls and classic bread pudding. It only takes a handful of ingredients and a few simple steps, and when it’s done, you’ll have a rich dessert that has everyone coming back for me. Give it a try, and I know you’ll fall in love with it.
Cinnamon Raisin Bread Pudding
- Place bread cubes on a baking sheet in a single layer and allow bread to sit out for 45 minutes.
- In a small pan, add raisins and 2 cups of water and bring to a boil over medium heat. Cook, stirring frequently, until raisins become plump. Drain water and set aside.
- Preheat the oven to 350 degrees and lightly spray a 3 quart oval baking dish with non-stick cooking spray.
- In a large bowl, whisk coffee creamer, eggs, and cinnamon together until combined.
- Add bread cubes and raisins. Stir and make sure all bread is soaked with the liquid.
- Pour bread mixture into the prepared baking dish.
- Cover with aluminum foil and bake for 60 minutes.
- Remove the foil and place back in the oven and bake for an additional 15 minutes.
- (Can use a 9×13 baking dish. Adjust the time to 45 minutes covered, and 10-15 uncovered).
- In a small bowl, stir powdered sugar and milk together until desired consistency is reached. Use more milk if needed, adding a teaspoon at a time.
- Drizzle the glaze over the bread pudding and serve warm.
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