Bread Pudding with Raisins

The smell of cinnamon hitting warm milk takes me back to my grandmother's tiny kitchen, where she'd salvage slightly stale bread from the week and turn it into magic. I used to think bread pudding was somehow old-fashioned, until I watched her transform humble ingredients into something that made the whole house feel like a warm hug. Now whenever I have bread that's past its prime, I hear her voice saying waste not, want not, and I know exactly what to do.

Last winter my neighbor came over during a snowstorm with a bag of brioche she hadn't finished. We stood in my kitchen watching the pudding rise through the oven window, steam fogging up the glass, while sharing stories about our favorite childhood desserts. That night we ate it straight from the dish with spoons, laughing about how simple ingredients could feel so indulgent.

Ingredients

• Day-old bread cubes: Brioche or challah absorb custard beautifully without turning mushy, though any slightly stale bread works wonders
• Raisins: These little pockets of sweetness become plump and juicy as they bake, offering contrast to the soft bread
• Eggs: The backbone of your custard, providing structure and richness that holds everything together
• Whole milk and heavy cream: This combination creates that velvety, luxurious texture that makes bread pudding feel special
• Granulated sugar: Sweetens the custard just enough to balance the spices without overwhelming the palate
• Vanilla extract: Pure vanilla adds that warm, aromatic depth that makes everything taste homemade
• Ground cinnamon and nutmeg: These classic spices evoke cozy feelings and complement the custard perfectly
• Salt: A pinch enhances all the flavors and keeps the sweetness from becoming cloying
• Unsalted butter: Essential for greasing your dish so nothing sticks and every serving comes out perfectly

Instructions

Prepare your baking vessel:

Preheat your oven to 350°F (175°C) and generously butter a 9x13-inch baking dish, paying special attention to the corners where sticking often happens

Layer your foundation:

Spread those bread cubes across your prepared dish, creating an even bed, then scatter raisins throughout so every bite gets a fruit surprise

Whisk up the custard magic:

In a large bowl, beat eggs with milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture feels smooth and slightly frothy

Bring everything together:

Pour that gorgeous spiced custard evenly over your bread, using clean hands to gently press cubes down until they're all submerged, then let it sit for 10 minutes to drink it all in

Bake into golden comfort:

Slide into the oven for 40 to 45 minutes, watching as the top transforms into a gorgeous golden brown while the custard sets into something spoonable and warm

Rest and serve:

Let it cool slightly on the counter so it firms up just a bit, then serve warm with whatever finishing touch makes your heart happy

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My aunt once made this for a family reunion, doubling the recipe and baking it in those disposable aluminum pans. We all stood around the buffet table, forks in hand, going back for seconds until the pan was scraped clean. Now whenever I smell cinnamon baking, I think of that table full of happy people and the way food brings us together.

Making It Your Own

Once you master the basic technique, you'll start seeing variations everywhere. Some nights I swap raisins for dried cranberries, other times I add chocolate chips halfway through baking so they melt just slightly. The beauty of bread pudding is its forgiving nature and ability to adapt to whatever you have on hand or whatever mood you're in.

Timing Everything Right

The soaking step might feel like an unnecessary pause, but those 10 minutes make the difference between bread that's merely coated and bread that's truly saturated with custard. I've learned to use this time to clean up my measuring cups and prep any toppings, so I'm not rushing when the timer beeps. There's something satisfying about having everything ready before the baking even begins.

Serving Suggestions

Warm bread pudding needs very little to feel complete, though a few thoughtful extras can elevate it from wonderful to unforgettable. A dusting of powdered sugar right before serving adds that professional touch, while a drizzle of warm vanilla sauce makes it feel restaurant-worthy. Consider what textures you enjoy most and build from there.

• Keep an eye on your pudding during the last 10 minutes of baking, as ovens vary and golden brown can turn to burnt quickly
• If the top browns too fast, loosely tent with foil while the center finishes setting
• Serve within a few hours for the best texture, though leftovers reheat beautifully in the microwave

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There's something deeply satisfying about turning yesterday's bread into today's comfort, and I think that's exactly why this recipe has stood the test of time. Hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ What type of bread works best?

Day-old brioche or challah works best due to their soft texture and ability to absorb custard evenly.

→ Can I soak the raisins beforehand?

Yes, soaking raisins in rum or warm water for about 15 minutes enhances their flavor and softness.

→ How do I know when it's done baking?

The custard should be set and the top golden brown after 40 to 45 minutes in the oven at 350°F (175°C).

→ Are there any good ingredient substitutions?

Half-and-half can replace milk and cream for a lighter custard without sacrificing creaminess.

→ What toppings complement this dish?

Whipped cream, ice cream, or crème anglaise pair well to enhance the warm, spiced flavors.