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

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You can also add a touch more cinnamon to the custard.

Just remember that cinnamon intensifies quickly.

The goal is warm spice, not a mouthful of cinnamon powder.

Don’t Like Raisins?

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This recipe is extremely forgiving.

Leave them out.

Or replace them with dried cranberries, chopped dates, dried cherries or chocolate chips.

Chopped pecans or walnuts are also excellent, especially if you want some crunch against the creamy custard.

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For an autumn version, diced apples pair beautifully with cinnamon.

For something particularly indulgent, use brioche and add chocolate chunks.

Once you understand the basic bread-and-custard formula, there are dozens of ways to personalize it.

The Biggest Bread Pudding Mistake

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There are two extremes you want to avoid.

The first is too much bread and not enough custard.

That produces something closer to sweetened toast casserole than bread pudding.

The second is completely drowning extremely fresh, delicate bread until it disintegrates.

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The ideal bread pudding holds together when sliced but remains noticeably moist and custardy inside.

That’s why day-old bread and a short soaking period work so well.

Can You Prepare It Ahead?

Absolutely.

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That’s one reason this dessert is so convenient for holidays and family gatherings.

You can assemble the pudding ahead of time, cover it and refrigerate it before baking. If baking it directly from the refrigerator, it may need a little additional oven time.

You can also bake it in advance and gently reheat individual portions.

The vanilla sauce can be prepared separately and warmed before serving.

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That means you’re not stuck whisking custard while everyone else is sitting around the table.

How to Store Leftovers

Because bread pudding contains eggs and dairy, leftovers should be refrigerated rather than left sitting at room temperature for extended periods.

Once cooled, cover the dish or transfer portions to airtight containers and refrigerate.