Bread Pudding with Raisins

My grandmother used to make bread pudding whenever she had bread that was going stale, turning something ordinary into something extraordinary. I finally asked her for the recipe last winter, and she laughed and told me it was just about using what you have. Now I understand the magic she was talking about. The whole house fills with cinnamon and vanilla while it bakes, and suddenly everyones in the kitchen waiting.

Last Thanksgiving, I made three of these because my family kept requesting it instead of pie. My brother actually took the leftovers home in the baking dish, which I consider the highest compliment possible. There is something about warm bread pudding that just brings people together.

Ingredients

• Day-old bread: Brioche or challah work beautifully because they absorb the custard without falling apart
• Raisins: These plump up during baking and create little bursts of sweetness throughout
• Eggs: Room temperature eggs will blend more smoothly into the custard mixture
• Whole milk and heavy cream: The combination creates richness without being too heavy
• Granulated sugar: Sweetens the custard just enough to balance the spices
• Vanilla extract: Pure vanilla makes all the difference in the final flavor
• Ground cinnamon and nutmeg: These warm spices are what make bread pudding taste like comfort
• Salt: A small amount enhances all the other flavors
• Unsalted butter: For greasing the pan so nothing sticks

Instructions

Preheat and prep:

Heat your oven to 350°F and butter a 9x13 baking dish thoroughly

Arrange the bread:

Spread your bread cubes evenly in the dish and scatter raisins across the top

Make the custard:

Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth

Combine everything:

Pour the custard over the bread and press down gently to help it absorb

Let it rest:

Wait about 10 minutes for the bread to soak up all that lovely liquid

Bake to golden:

Bake for 40 to 45 minutes until the top is golden brown and the center is set

Serve warm:

Let it cool slightly, then serve while still warm with your favorite toppings

Save

This is the dessert I make when someone needs cheering up. There is just something about a warm bowl of bread pudding that fixes everything.

Make It Your Own

Sometimes I soak the raisins in rum for 15 minutes first, which adds this lovely depth that adults especially appreciate. You can also add chopped pecans or walnuts for a nice crunch contrast.

Serving Suggestions

A dusting of powdered sugar makes it look elegant, but really the best part is what you serve alongside. Whipped cream, vanilla ice cream, or even just a drizzle of cold cream over the warm pudding.

Storage and Reheating

Bread pudding keeps beautifully in the refrigerator for up to three days. Reheat individual portions in the microwave for about 30 seconds, or cover the whole dish with foil and warm it in a 325°F oven.

• The texture actually improves after a day in the fridge
• Add a splash of milk before reheating if it seems dry
• Serve with extra vanilla sauce on day two for maximum comfort

Save

This is one of those recipes that reminds me why I love cooking. Something so simple bringing so much joy to the table.

Recipe FAQs

→ What bread types work best for this pudding?

Rich, soft breads like brioche or challah absorb custard well, offering a tender texture and subtle sweetness.

→ Can raisins be soaked before use?

Soaking raisins in rum or warm water for 15 minutes enhances their flavor and plumpness in the dish.

→ How do the spices affect the flavor?

Cinnamon and nutmeg provide warm, aromatic notes that complement the creamy custard and sweet raisins.

→ What baking dish size is recommended?

A 9x13-inch baking dish ensures even cooking and allows the custard to soak the bread thoroughly.

→ Are there variations for added texture?

Chopped pecans or walnuts can be added for a crunchy contrast alongside the soft, custardy bread.