Full of raisins and walnuts, this Cinnamon Bread Pudding Recipe is an easy dessert to make and a great use for day-old bread!
If you have a special occasion coming up, this easy bread pudding is so simple to make and is a crowd pleaser! No need to break out any kitchen equipment, this simple recipe is mixed and baked, this easy recipe is one of my family's favorite desserts!
Ingredients To Gather
- Cinnamon bread. Cinnamon raisin bread or cinnamon swirl bread can be used. Bakery style or homemade is best.
- Milk. Whole milk or 2% can be used. To make this even more decadent, use a mixture of heavy cream and milk.
- Large eggs. To make the rich custard mixture.
- Sugar. Granulated sugar or brown sugar will work.
- Vanilla extract and ground cinnamon. For added flavor.
- Walnuts. For a little extra texture in the bread pudding.
What Type of Bread To Use
We are using a cinnamon bread for this recipe. If you have homemade, that will work! I used my sourdough cinnamon raisin bread and it worked great!
This recipe is a great way to use up leftover bread. Leftover cinnamon swirl bread, challah bread, Italian bread, or French bread will work too.
Try to stay away from already sliced sandwich bread from the grocery store. That will likely fall apart while baking. You want the bread to be cut into 1-inch cubes and stay together.
Let's Make Cinnamon Bread Pudding!
Preheat the oven to 350 degrees.
Cut the leftover bread into one-inch pieces. If the crust is too hard, cut the crust off and discard it. Place bread cubes into a large bowl.
In a medium bowl or liquid measuring cup, mix together the whole milk, eggs, vanilla extract, and sugar.
Pour the milk mixture over the stale bread pieces. Add the raisins and walnuts and mix until fully combined.
Grease a 9x13 inch baking pan or an 8x8 baking dish for a thicker bread pudding.
Pour the bread and milk mixture into the greased baking dish. Let it sit for 10 minutes so the stale bread can soak up some of the bread mixture.
Bake for 35 minutes until the top is golden brown. Let the bread pudding sit for 5 minutes and then serve warm.
Tips and Tricks
- Let the bread pudding sit in the baking dish for 5 minutes before baking. This will give the milk mixture time to soak into the stale bread.
- Once you take the pan out of the oven, let the bread pudding sit for a few minutes. That will make sure the milk mixture is properly soaked into the bread.
- If the top of the bread pudding is getting too brown too quickly, cover the pan with aluminum foil to prevent the top from browning or burning.
How To Serve Bread Pudding
Bread Pudding should be served warm, just a few minutes after it comes out of the oven. The great thing about bread pudding is you can make it as a dessert or for breakfast just like my Blueberry French Toast Casserole!
- Serve with maple syrup on Christmas morning.
- With a big scoop of vanilla ice cream
- Sprinkled with powdered sugar
- Topped with homemade whipped cream
- With your favorite caramel sauce drizzled on top of the bread pudding.
What Else Can I Add To Bread Pudding?
There are so many different ingredients you can add to bread pudding besides raisins and walnuts. Here are just a few ideas! You'll want to add these ingredients to the large mixing bowl before you pour the mixture into the casserole dish.
- Sliced apples
- Homemade applesauce
- Chocolate chips, either semi-sweet or dark chocolate.
- Pumpkin puree and pumpkin spice.
- Chunks of cream cheese to make this a more brunch friendly dessert.
Once the bread pudding has cooled to room temperature, cut it into slices and place it in an airtight container. Keep the leftovers in the refrigerator up to 4 days. To reheat the bread pudding, place it in a microwave safe bowl and microwave it for 1 minutes or until it is just warm.
Questions About Cinnamon Bread Pudding
Yes! You can use your favorite non dairy milk like almond milk, soy milk, or cashew milk. You would use the same amount of non dairy milk.
Stale bread gets a little bit hard and it soaks up the custard mixture better. If the bread is not a little stale or a little hard, it will disintegrate into the milk mixture.
You can put the bread pudding mixture together and add it to the greased baking sheet. Cover the baking pan with plastic wrap and place it in the refrigerator overnight. The next morning, remove the plastic wrap and bake for 35 minutes.
More Delicious Recipes
- More Dessert Recipes
- Applesauce Coffee Cake
- Apple Cobbler with Cake Mix
- Brownies with Cake Mix
- Pumpkin Bread with Cake Mix
Easy Cinnamon Raisin Bread Pudding
- 4 cups Cinnamon raisin bread Day old
- 2 cups Milk Whole milk
- 3 Large Eggs
- ⅓ cup Sugar
- 2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ¾ cup Chopped Walnuts
- Preheat the oven to 350 degrees.
- Cut the leftover bread into one-inch pieces. If the crust is too hard, cut the crust off and discard it. Place bread cubes into a large bowl.
- In a medium bowl or liquid measuring cup, mix together the whole milk, eggs, vanilla extract, cinnamon, and sugar.
- Pour the milk mixture over the stale bread pieces. Add the walnuts and mix until all the ingredients are soaked in the milk mixture.
- Grease a 9x13 inch baking pan or an 8x8 baking dish for a thicker bread pudding.
- Pour the bread and milk mixture into the greased baking dish. Let it sit for 10 minutes so the stale bread can soak up some of the milk mixture.
- Bake for 35 minutes until the top is golden brown. Let the bread pudding sit for 5 minutes and then serve warm.