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Cinnamon Raisin Bread Pudding

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Prep Time 20 minutes
Cook Time 1 minute
Course Brunch, Dessert
Cuisine American

Ingredients
  

  • 1 loaf stale challah bread, cubed
  • 5 eggs
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 cup white sugar
  • 1 tablespoon cinnamon
  • 1 cup raisins
  • 1 cup water
  • 2 tablespoons butter
  • 1 teaspoon cinnamon (for raisin mixture)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/2 teaspoon cinnamon (for glaze)

Instructions
 

  • Preheat oven to 350°F and grease a 9x13 baking dish.
  • Combine raisins, water, butter, and 1 teaspoon cinnamon in a saucepan. Boil until raisins plump up. Remove from heat.
  • In a large bowl, whisk together eggs, milk, cream, vanilla, sugar, and 1 tablespoon cinnamon.
  • Add raisin mixture, including liquid, to the custard. Stir in cubed bread and let soak for 10 minutes.
  • Transfer mixture to baking dish. Cover with foil and bake 50 minutes. Uncover and bake an additional 10-15 minutes.
  • Whisk glaze ingredients together: powdered sugar, vanilla, milk, and cinnamon.
  • Drizzle glaze over pudding before serving. Serve warm.

Notes

You can prepare this the night before and bake fresh in the morning. For extra flavor, add a handful of chopped toasted pecans or walnuts.
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