Bread Pudding with Raisins

My grandmother had this way of making bread pudding that felt like she was pulling magic out of thin air. She'd grab whatever bread was sitting on the counter, slightly stale and forgotten, and transform it into something that made the whole house smell like comfort. I watched her do this countless Sunday afternoons, never measuring, just knowing by look and feel. Now that I have my own kitchen, I understand why she loved this recipe so much it takes the humblest ingredients and turns them into pure joy.

Last winter, my neighbor came over for coffee and I threw this together at the last minute. We sat at the kitchen table watching the snow fall outside while the pudding baked, filling the apartment with cinnamon and vanilla. She took one bite and got quiet, then told me it reminded her of her mothers kitchen. That moment right there, watching someone taste comfort and feel remembered, that's why this recipe stays in my regular rotation.

Ingredients

• Day old bread: Using slightly stale bread is actually the secret here it absorbs the custard better without turning mushy. Brioche or challah give you that rich, tender texture, but any good quality bread works wonderfully.
• Whole milk and heavy cream: This combination creates the silkiest custard base. The cream adds luxury while the milk keeps it from feeling too heavy.
• Four large eggs: These bind everything together and give the pudding its structure. Room temperature eggs incorporate more smoothly into the custard.
• Unsalted butter: Melted butter gets stirred into the custard for extra richness. Greasing your dish with butter ensures nothing sticks and creates those crispy golden edges.
• Both granulated and brown sugar: The white sugar provides sweetness while the brown sugar adds subtle caramel notes and depth.
• Vanilla extract, cinnamon, and nutmeg: This warm spice trio makes the pudding feel cozy and inviting. Freshly grated nutmeg makes a huge difference if you have it.
• Raisins: Little pockets of sweetness throughout every bite. You can plump them in warm water first if you prefer them softer.

Instructions

Get your oven ready:

Preheat to 350°F and butter a 2-quart baking dish thoroughly. This guarantees those lovely crispy edges everyone fights over.

Build the foundation:

Spread your bread cubes evenly in the dish and scatter the raisins on top. Think of this as creating a bread raft that will soak up all that custard.

Whisk up the magic:

In a large bowl, beat together eggs, milk, cream, both sugars, vanilla, cinnamon, nutmeg, and salt until completely smooth. Take your time here to dissolve the sugars.

Add the butter:

Stir in the melted butter until fully incorporated. This is what gives the final pudding that gorgeous golden top.

Bring them together:

Pour the custard slowly and evenly over the bread. Gently press down on the cubes to help them drink up the liquid, then let everything sit for 10 minutes. This waiting period is crucial for that perfect texture.

Bake to perfection:

Bake for 40 to 45 minutes until the pudding is puffed and beautifully golden. A knife inserted in the center should come out clean.

The hard part:

Let it cool slightly before serving. This gives the custard time to set just a bit so each spoonful holds its shape.

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My daughter now asks for this on rainy weekends, and I think about how my grandmother would love seeing the recipe travel through generations like that. Something about warm bread pudding makes any conversation deeper, any laugh louder. It is not just dessert. It is a memory in the making.

Make It Your Own

I have learned that small changes can make this recipe feel completely new while keeping the soul of the dish intact. Sometimes I add chopped pecans for crunch or swap the raisins for dried cranberries during holidays. Once I used chocolate chips instead of fruit, and my husband declared it the best dessert he had ever eaten.

Serving Ideas

Warm bread pudding needs only the simplest accompaniments to shine. A cold scoop of vanilla ice cream melting over the top creates the most wonderful temperature contrast. My grandmother always served hers with a pitcher of warm cream on the table, letting everyone add as much as they liked.

Timing And Storage

This pudding actually tastes even better the next day, which makes it perfect for making ahead. The flavors deepen and the texture becomes more custard like overnight. Store it covered in the refrigerator and reheat individual portions in the microwave.

• You can assemble the entire dish the night before and bake it fresh in the morning.
• Leftovers reheat beautifully at 300°F for about 15 minutes.
• The pudding keeps well in the refrigerator for up to four days.

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There is something profoundly satisfying about turning simple leftovers into something this special. Every spoonful feels like a little act of love.

Recipe FAQs

→ What types of bread work best?

Brioche or challah are ideal for their tender crumb and slight sweetness, but day-old white or whole wheat bread also perform well.

→ Can I use dried fruits other than raisins?

Yes, dried cranberries, chopped dates, or chocolate chips are excellent alternatives for varying flavor and texture.

→ How do I ensure the custard soaks evenly?

Press the bread gently after pouring the custard and let it stand for about 10 minutes before baking to absorb fully.

→ What spices enhance the flavor?

Cinnamon and nutmeg add warmth and depth; feel free to adjust quantities or add a dash of cloves for extra aroma.

→ How should this dish be served?

Serve slightly warm, optionally with cream, caramel sauce, or a light dusting of powdered sugar for extra indulgence.