Cinnamon raisin bread pudding is a rich, decadent dessert that’s easy to make and even easier to enjoy. Rich challah bread is combined with cinnamon, plump raisins, and cinnamon vanilla coffee creamer and topped with a sweet glaze. It all comes together to create a bread pudding that is rich, moist, and neither too wet nor too dry. It’s a taste sensation that everyone in the family will love.
Have you ever had bread pudding? If you haven’t, don’t feel like you’ve been living under a rock. Believe it or not, a lot of people haven’t even heard of this tasty sweet bread treat. In fact, I didn’t know it was a thing for a long time. I first had it while on a trip, and I couldn’t get enough of it! Now, I make it all the time. I have several different bread pudding recipes on the site, in fact. This cinnamon raisin bread pudding happens to be one of my favorites. It’s just so good!
Of all of my bread pudding recipes, this is the one I make most often. My family loves all of my bread puddings, but when this cinnamon bread pudding makes an appearance on the table, people start drooling and reaching for their plates immediately. It’s so good that I can’t remember a time when I’ve had any of it left over. It’s always completely devoured, which is the mark of a truly great recipe if you ask me.
Cinnamon Raisin Bread Pudding
I think the reason that this particular bread pudding is so popular with me, my family, and my friends is the combination of that cinnamon raisin bread flavor and the sweetness and texture of bread pudding. This recipe makes a bread pudding similar to what I imagine would happen if cinnamon raisin bread and bread pudding had a baby. A sweet, delicious, cinnamon-infused baby.
An interesting thing to note about this recipe is that it uses cinnamon vanilla coffee creamer. I’m not sure if you knew that you could bake with coffee creamer, but you absolutely can! It’s perfect in this recipe because it serves as a shortcut to measuring out the cinnamon and milk and mixing it together. It’s all right there in one easy package.
The entire recipe comes together in just a few minutes and then there are a few more minutes of baking. Then, you’re done. You’ll be in and out of the kitchen in no time, but honestly, even if this recipe took hours to make, I’d still make it all the time. You just cannot beat the flavor of this bread pudding.
This cinnamon raisin bread pudding is a straight-ahead recipe. I mean, you would have to actively try to sabotage yourself to even get close to screwing it up. In fact, it’s so easy, there are only a couple of tips to mention in regards to this recipe.
Boil the Raisins
It’s important to boil the raisins before adding them to this recipe. You might be tempted to simply throw them into the recipe dry and let the moisture from the other ingredients plump them up, but it won’t work. I know. I tried. Boil the raisins until they’re nice and plump, and then add them to the recipe. You’ll get a much better texture and pop of flavor in your bread pudding.
Don’t Forget the Foil
This recipe calls for covering the bread pudding with foil until the last 10 minutes of baking. It’s very important that you don’t forget the foil! Covering the bread pudding with foil ensures that it can cook through completely without burning. If you don’t cover the pudding with foil, you’ll end up with a finished product that is far too brown and dry. It’s not good.
Challah Bread is the Best
I absolutely love challah bread for this cinnamon raisin bread pudding recipe. You don’t HAVE to use challah bread, but I find that its dense, eggy texture just works so well with this recipe. It creates a bread pudding that is rich and decadent. It really is a perfect match.
While I love this recipe just as it is, there are a few things you can do to change it up a bit. I wouldn’t venture too far from the base recipe, but if you’re feeling creative, give these ideas a try.
I will always use challah bread with this recipe, but that doesn’t mean you can’t try out different bread. Challah bread just happens to be my personal favorite. You can use any kind of bread you like with this recipe and see what happens. I once tried cinnamon raisin bread in this recipe, and it was pretty good.
Add Some Nuts
I will often add toasted pecans or walnuts to this cinnamon raisin bread pudding after it’s all cooked and ready to serve. That extra crunch and the toasted flavor pairs exceptionally well with the cinnamon flavor of the bread pudding.
Serving Cinnamon Raisin Bread Pudding
This bread pudding is absolutely delicious fresh out of the oven. Just pour over the glaze and plate it up. This is the perfect dessert for a family meal, a potluck, a backyard party, or even a holiday get-together. It’s so delicious and so easy to make, you can whip up a batch whether you had plans to or if you simply need a last-minute treat.
Storing Cinnamon Raisin Bread Pudding
This bread pudding will keep well in the refrigerator in an air-tight container for up to five days. However, it’s usually devoured well before then. For longer storage, you can freeze this bread pudding for up to a couple of months. But only freeze it if you haven’t put the glaze on it.
To freeze, simply allow the bread pudding to chill and then wrap it tightly in plastic wrap. Then, place it in an air-tight, freezer-safe container.
Give This Cinnamon Raisin Bread Pudding a Try
This cinnamon raisin bread pudding is some of the best bread pudding you’ll ever it. It’s rich, decadent, and is so much easier to make than it looks! It’s the perfect dessert for any occasion. Heck, you can even have it for breakfast! Give it a try, and I’m sure you and your family will agree that it’s the best you’ve ever made.
Cinnamon Raisin Bread Pudding Ingredients
- Challah bread
- Cinnamon vanilla coffee creamer
- Powdered sugar
(Actual measurements are in the recipe card below.)
How To Make Cinnamon Raisin Bread Pudding
Step 1 – Prep
In a saucepan, add raisins, water, and butter. Bring to a boil and cook until raisins are plump. Preheat oven to 350° and spray a 7 x 11 deep baking dish with a non-stick cooking spray. Set aside.
Step 2 – Making the Bread Pudding
In a large bowl, combine eggs, cinnamon vanilla creamer, and cinnamon together. Whisk until blended and add raisin mixture to bowl. Stir. Add bread to egg mixture, stir to coat, and let sit for 5-10 minutes.
Step 3 – The Glaze
In a small bowl, whisk powdered sugar, vanilla, and milk together until smooth. Add more milk if needed. Pour glaze over bread pudding and enjoy.
Step 4 – Baking the Bread Pudding
Pour bread mixture into prepared baking pan, cover with foil, and bake for 55-60 minutes. Remove foil and continue baking for 10 minutes. Remove from oven, top with glaze, and serve warm.
Here are a few more delicious recipes that you might enjoy!
And here is a delicious Caramel Bread Pudding you might enjoy from our other blog, Great Grub, Delicious Treats.
For the Bread Pudding
- 1 loaf Challah bread, cut into 1 inch squares
- 32 ounce cinnamon vanilla coffee creamer
- 5 eggs
- 1 teaspoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoon butter
For the Glaze
- 1½ cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
For the Bread Pudding
- In a saucepan, add raisins, water and butter. Bring to a boil and cook until raisins are plump. Remove from heat and let cool a bit.
- Preheat oven to 350° and spray a 7 x 11 deep baking dish with a non-stick cooking spray. Set aside.
- Using a large bowl, whisk eggs, cinnamon vanilla creamer and cinnamon together until combined then add raisin mixture including the water.
- Add bread to egg mixture, stir to coat and let sit for 5-10 minutes.
- Pour bread mixture into prepared baking pan, cover with foil and bake for 55-60 minutes.
- Remove foil and continue baking for 10 more minutes.
- Carefully remove from oven, top with glaze and serve warm.
For the Glaze
- In a small bowl, whisk powdered sugar, vanilla and milk together until smooth. Add more milk if needed.
- Pour glaze over bread pudding and enjoy.
Here are a few pics that are the perfect size for pinning to your Pinterest boards.