This is how to make our homemade raisin bread pudding recipe with raisin bread, sugar, eggs and milk. This dessert or breakfast uses simple ingredients and might become a new family favorite dish for the holidays drizzled with frosting.
Ok so I’ve loved bread pudding most of my life but hasn’t made any homemade raisin bread pudding until recently! I’m all about easy recipes so of course this one is no different.
After I fell in love with this one I made Instant Pot bread pudding using basically this same method because it became my favorite old fashioned dessert. Once I got the hang of the best ingredients to use and method I tweaked it a number of other ways beyond this one.
Like our apple pie bread pudding I took it a step further with a can of pie filling poured over the top. I will discuss other toppings as we go on too so let’s get started….
You may be the same as myself years ago, thinking it would take a long time to make this. Not true. You don’t have to use day old bread as you may have heard in the past rather using a loaf of bread off the shelf with thick slices or raisin bread for this one works great.
Raisin Bread Pudding Ingredients
Whether you use a loaf of raisin bread or day old French / loaf of bread left out overnight with raisins added, the ingredients are basically the same. You use sugar to sweeten it up, egg and whipping cream mixture is to make it moist bake it into a solid form that creates that pudding cake texture you love about this treat. Beyond that you can add all sorts of other add-ins.
Can you use milk instead of whipping cream?
You can use any type of milk for bread pudding, but whole milk will give you the richest flavor. Heavy whipping cream is best to create the richest moistest outcome though I think. You can also use soy milk, almond milk, or coconut milk for a dairy-free version but just note that it won’t be quite as moist.
You could add a few tbsp of brown sugar to make it extra sweet but I normally just do that if using plain bread. The basics to get it together is a large bowl to mix the main items together and this is my favorite 9×13″ baking dish I use a lot
You can totally do this, no joke. At the store usually on the top shelf with the other bread are a few brands of sweet bread with raisins already baked inside. Grab one of those. Cinnabon and Sun Maid make their own version and sometimes Franz bakery you can find which is thicker.
How Long to Bake Raisin Bread Pudding
In a bowl whisk the egg, heavy cream, vanilla and cinnamon together. Cut or cube your pieces of raisin bread. Pour your melted butter inside your prepared baking dish. Pour over bread your whisked egg mixture so each piece is wet. Cover pan with foil and bake for 30 minutes.
Should bread pudding be refrigerated overnight before baking?
No, I have never done this and wouldn’t because the bread would get really mushy thus a really loose end result. I prefer it to of course stay really moist but not mush. Also if you refrigerate in a dish you would wouldn’t want to immediately transfer into a hot oven so it would need to sit on the counter for about an hour – so no that isn’t needed.
How do you know when bread pudding is done?
Bread pudding is done baking when the top is golden brown and a toothpick inserted into the center comes out mostly clean with wet crumbs attached. You do NOT want to over-bake and dry it out.
Toppings
We love to add some fresh diced berries to the top with a drizzle of vanilla or cream cheese frosting over each piece served. Serve it with a simple rum sauce for bread pudding, a sprinkle of powdered sugar or add a combination of a few toppings
I suggest drizzling ready made cream cheese frosting over the top of each piece when you serve it. I also love fruit on all desserts so depending on what is in season I will dice something up and add that too. You could warm a tub of cream cheese frosting in the microwave and pour it on top if you like, or enjoy as is.
If you want to make something else that is in the same category, give our oatmeal raisin muffins a whirl.
Raisin Bread Pudding Recipe
Ingredients
Instructions
- Whisk together your eggs, whipping cream, maple syrup, apple sauce, cinnamon and vanilla in a bowl.
- Remove heels from your raisin bread and slice pcs into cubes, about 6 pcs. per slice.
- Melt your butter and pour it into your 9×13 pan
- Sprinkle your cubed raisin bread pcs. on top of your butter.
- Pour your egg mixture on top of that.
- Cover with foil and put into a preheated oven at 350 degrees for 30 minutes. Remove foil, bake for additional 10 minutes or until the top is golden brown.
- Take out and put on a cooling rack.
- Allow to cool at least enough for the edges to pull away from the pan, about 15 minutes. Slice and drizzle some melted vanilla icing on top of each piece.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply slice, drizzle some frosting or maple syrup on top to add moisture and warm it in the microwave or oven.
Can you freeze leftovers?
I wouldn’t recommend freezing it as it won’t be as good when thawed out but it’s totally up to you. If you do you’d need to allow it to thaw in the fridge for a few hours and then reheat in the microwave.
Other Bread Pudding Recipes You’ll Love
Strawberry bread pudding uses the same method with canned fruit, great summertime treat in about 45 minutes. Our favorite is probably this banana bread pudding with fresh fruit in it.
This is one of the best recipes that I have tried, super easy to make and tastes good. The directions are easy to follow and not hard to make, something I like to do for my family. Keep up the good work.
Thanks Katie, glad it was a hit. 😉
Will you send me more simple recipes like the bread pudding? I like simple recipes for camping and using a Dutch oven at the camp site. Thank you
Jim