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

Now comes a step that’s tempting to skip:

Wait about 20 to 30 minutes before baking.

This resting period allows the bread to absorb the custard.

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Very dry or dense bread may benefit from slightly longer.

Press the bread down once or twice while it rests so the top pieces get their share.

Step 4: Bake Until Golden

Place the dish in the preheated oven and bake for approximately 40 to 50 minutes.

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You’re looking for a golden-brown top and a center that is set rather than obviously liquid.

Avoid baking it until every trace of moisture disappears.

One of the pleasures of bread pudding is that soft, custardy interior.

Overbaking can turn it dry and rubbery.

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When it’s ready, remove it from the oven and allow it to rest for around 10 to 15 minutes.

And yes, waiting while your kitchen smells like cinnamon and vanilla is probably the hardest part of this recipe.

The Simple Vanilla Sauce Takes It Over the Top

Bread pudding is delicious without sauce.

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With warm vanilla sauce?

Completely different experience.

Combine the sugar and cornstarch in a small saucepan, then gradually whisk in the milk or cream.

Cook over medium heat, stirring regularly, until the mixture begins to thicken.

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Remove it from the heat and stir in the butter and vanilla.

You want a smooth, pourable sauce rather than something as thick as pudding.

Spoon it over the warm bread pudding just before serving.

That glossy sauce will run into all the cracks and crevices between the golden pieces of bread.

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That’s the spoonful everyone fights over.

Want It Even More Cinnamon-Forward?

Before baking, combine a little brown sugar with cinnamon and sprinkle it lightly across the top.

As the pudding bakes, the sugar melts around the raised pieces of bread and creates an almost cinnamon-roll-like crust.