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

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For best quality, enjoy it within a few days.

Reheat portions until properly warmed through.

A microwave works when you’re impatient, but gentle oven reheating can help restore some of the contrast between the golden top and tender center.

Add the sauce after reheating.

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Serve It Warm for the Full Experience

You can eat bread pudding cold.

But warm is where this dessert shines.

Serve a generous square in a shallow bowl or on a dessert plate.

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Spoon warm vanilla sauce over the top.

If you’re feeling extravagant, add a small scoop of vanilla ice cream.

The cold ice cream begins melting into the hot cinnamon custard, creating a creamy sauce of its own.

Suddenly the dessert made from leftover bread feels worthy of a restaurant menu.

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Why This Old-Fashioned Dessert Never Disappears

Food trends come and go.

But bread pudding survives because it does something fashionable desserts sometimes forget to do:

It makes people feel comfortable.

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There’s nothing pretentious about it.

It’s bread, milk, eggs, sugar, raisins, cinnamon and vanilla transformed through heat and time.

It smells like someone’s grandmother has taken over the kitchen.

It uses ingredients people recognize.

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And the first spoonful delivers everything you want from a cozy dessert: a slightly crisp top, soft custard underneath, warm cinnamon, sweet raisins and creamy vanilla sauce soaking into every bite.

So the next time you notice a loaf of bread becoming a little too stale for sandwiches, don’t throw it away.

Tear it into chunks.

Whisk together some custard.

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Add cinnamon and raisins.

Forty-five minutes later, that forgotten loaf may become the dessert everyone asks you to make again.

And once that warm vanilla sauce hits the top, don’t expect leftovers.