Cinnamon Raisin Bread Pudding (The Coziest Dessert You’ll Ever Make)

But some choices are especially good.

Brioche and challah create an exceptionally rich pudding because they’re already tender and buttery. French bread provides more structure and creates a lovely contrast between crisp edges and creamy custard.

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And if you have cinnamon-raisin bread, you’ve practically won the bread-pudding lottery.

Whatever you choose, slightly stale bread works better than extremely fresh bread because it absorbs the custard without immediately collapsing into mush.

If your bread is fresh, don’t worry.

Spread the cubes on a baking sheet and dry them briefly in a low oven before assembling the pudding.

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Step 1: Prepare the Bread

Heat your oven to 350°F (175°C).

Lightly butter a 9×13-inch baking dish.

Cut or tear the bread into roughly 1-inch pieces and place them in the prepared dish.

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Don’t obsess over perfectly uniform cubes.

Bread pudding should look rustic.

Sprinkle the raisins throughout the bread rather than leaving them all on top. This helps distribute those sweet little bites through every serving.

If your raisins seem particularly dry, you can soak them briefly in warm water and drain them thoroughly before adding them.

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Step 2: Make the Custard

This is where ordinary bread begins turning into dessert.

In a large bowl, whisk together the eggs and sugar until combined.

Add the milk, cream, melted butter, vanilla, cinnamon, nutmeg and salt.

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Whisk again until everything is evenly incorporated.

The mixture won’t look particularly exciting yet.

That’s okay.

Once the bread absorbs it and everything bakes together, it becomes wonderfully rich.

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Step 3: Pour and Wait

Slowly pour the custard mixture over the bread.

Try to distribute it across the entire dish rather than dumping everything into one corner.

Then gently press the bread downward with a spatula or the back of a spoon.

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You want the pieces to come into contact with the custard.