Homemade easy bread pudding with raisin bread in the oven is delicious and easy to make at home. This dessert or breakfast uses simple ingredients and might become a new family favorite dish for the holidays.
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. (affiliate links present)
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What are the ingredients for raisin bread pudding?
Whether you use 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 milk 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.
I even made an Instant Pot bread pudding version using basically this same method you will see here too! This is by far my favorite old fashioned dessert that I just had to make homemade myself. Once I got the hang of the best ingredients to use and method I tweaked it a number of other ways beyond this one. Have you tried making a batch for yourself yet??
I have used day old loaves of french bread in the past when I’ve made apple pie bread pudding and others but this time I took it a step further and used a loaf of raisin bread which made it even easier.
Homemade Cinnamon Raisin Bread Pudding
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.
Ingredients
- Loaf of raisin bread, any brand
- Heavy whipping cream or whole milk
- Eggs added at room temperature
- Butter or margarine
- Maple syrup – I recommend real maple syrup
- Vanilla extract is nice
- Cinnamon, a bit more for flavor
- Apple sauce – here’s a recipe for pressure cooker apple sauce
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 to Make Bread Pudding with Cinnamon Raisin Bread
- In a bowl whisk the egg, heavy cream, vanilla and cinnamon together.
- Then you’ll want to cut or cube your pieces of raisin bread.
- It helps if your loaf is a bit on the firmer side, day old type or leave bag open overnight.
- Spray the inside of your pan. Pour your melted butter inside your prepared baking dish.
- Then add your bread cubes and spread out evenly.
- Pour over bread your whisked egg mixture so each piece is wet.
- Cover pan with foil.
- I generally preheat oven to 350 degrees F at the beginning so it’s ready when I have everything prepared.
- Bake for 30 minutes.
- Then uncover for an additional 10 – 15 minutes or until the top is golden brown and knife inserted comes out rather clean.
- Keep in mind it will be very moist and egg will solidify a bit more as it cools.
Toppings
- Diced berries
- A drizzle of vanilla or cream cheese frosting over each piece served
- Serve it with a simple rum sauce for bread pudding
- Powdered sugar
- 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.
You can use any type of milk for bread pudding, but whole milk will give you the richest flavor. You can also use soy milk, almond milk, or coconut milk for a dairy-free version.
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.
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.
Should bread pudding be refrigerated overnight before baking?
It is best served warm but I do allow it to sit for at least 15 minutes after I take it out so it can solidify a bit more and it’s easier to slice. Pour vanilla sauce or melted cream cheese frosting on top and enjoy. Total time is about 50 minutes from start to finish.
Can you freeze bread pudding?
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.
Easy Bread Pudding with Raisin Bread
Equipment
- 1 9×13 pan
- 1 Bowl
Ingredients
- 1 loaf raisin bread, omit the heels, better to use a loaf that isn’t REALLY fresh so pieces are a little bit firmer
- 8 eggs
- 1 c whipping cream
- 1 c maple syrup
- 3/4 c apple sauce
- 1.5 tsp cinnamon
- 1 tsp vanilla
- 1/2 c butter, or margarine, melted
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.
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