Cinnamon Raisin Bread Pudding with Vanilla Sauce

Bread pudding began as a thrifty rescue for stale loaves, and this American take folds in cinnamon-raisin bread for spice and sweetness. Custardy baked cubes meet a silky vanilla sauce for pure comfort.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 11g protein
• 68g carbs
• 19g fat
• 3g fiber

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Ingredients

• 8 thick slices cinnamon raisin bread
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 3 tbsp unsalted butter
• 1 cup powdered sugar
• 1/4 cup additional whole milk for sauce
• 1 tsp vanilla bean paste or extract for sauce

Instructions

1. 1Preheat the oven to 350°F and generously butter a 9x13-inch baking dish so the pudding releases cleanly later.
2. 2Cube the cinnamon raisin bread into roughly 1-inch pieces, leaving the crusts on for texture and extra spice flavor.
3. 3Spread the bread cubes evenly in the prepared dish, pressing gently so they nestle together without crushing the raisins.
4. 4In a large mixing bowl whisk the eggs until smooth and slightly frothy, then stream in the milk and cream while continuing to whisk.
5. 5Add the granulated sugar, vanilla, ground cinnamon, and salt to the custard base and whisk until the sugar mostly dissolves and the mixture smells warmly spiced.
6. 6Pour the custard slowly and evenly over the bread cubes, pressing any floating pieces down so every cube soaks thoroughly.
7. 7Let the dish sit at room temperature for 15 minutes so the bread fully absorbs the liquid and softens.
8. 8Dot the top with small pieces of butter, then bake uncovered for 40 to 45 minutes until the center is set, the top is golden brown, and a knife inserted near the middle comes out mostly clean.
9. 9While the pudding bakes, make the vanilla sauce by whisking powdered sugar with the extra milk and vanilla until smooth and pourable; warm gently in a small saucepan over low heat if desired.
10. 10Remove the pudding from the oven and let it rest 10 minutes so it firms slightly for cleaner slices.
11. 11Cut into squares, plate each portion, and drizzle generously with the warm vanilla sauce so it soaks into the spiced raisin bread.
12. 12Serve immediately while the contrast of warm pudding and silky sauce is at its best.