Easy Bread Pudding Recipe – Raisins, Nuts & Cinnamon Delight

Last Updated on 4 months by Neha Deshmukh

Easy Bread Pudding Recipe – Raisins, Nuts & Cinnamon Delight

Hey everyone! If you’re anything like me, you love a good comfort food recipe. And this bread pudding? It’s seriously next-level comfort. I first made this when my little one was feeling under the weather, and it instantly became a family favorite. It’s warm, sweet, and just feels like a hug in a bowl. Plus, it’s a fantastic way to use up slightly stale bread – win-win! Let’s get baking, shall we?

Why You’ll Love This Recipe

This bread pudding is unbelievably easy to make, even if you’re a beginner in the kitchen. It’s a delightful blend of soft bread, creamy custard, sweet raisins, and crunchy nuts, all infused with the warm aroma of cinnamon. It’s perfect for a cozy breakfast, a comforting dessert, or even a special treat for guests. Honestly, who can resist a warm slice of this goodness?

Ingredients

Here’s what you’ll need to whip up this delicious bread pudding:

• 6 slices White bread/Milk bread
• 2 cups Boiled milk (about 475ml)
• 0.5 cup + 1 tbsp Sugar (approximately 100g + 15g)
• 2 tbsp Vanilla custard powder
• 1 tbsp Butter
• 1 tsp Vanilla essence
• 0.5 tsp Cinnamon powder
• 10 Almonds or cashews
• 1-2 tbsp Dry grapes or raisins
• 0.25 cup Water (to soak raisins) (about 60ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Milk Bread is Best: I highly recommend using milk bread (pav bread) for this recipe. It’s super soft and soaks up the custard beautifully. But regular white bread works just fine too!
• Custard Powder Magic: The custard powder is key to that lovely creamy texture. You can find it in most Indian grocery stores. It’s different from vanilla pudding mix – we want the powder to thicken the milk.
• Nuts About Nuts: Traditionally, cashews and almonds are used, but feel free to experiment! Walnuts, pistachios, or even a mix of your favorites work wonderfully. My grandmother always used a generous handful of pistachios – she said it added a beautiful color!
• Regional Variations: In some parts of India, people like to add a touch of kesar (saffron) to the milk for a richer flavor and golden hue.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those raisins plump and juicy. Soak them in ¼ cup of hot water for about 10-15 minutes.
2. While the raisins are soaking, roughly chop your almonds or cashews. Don’t worry about making them perfect – a little rustic charm is nice!
3. Cut the bread into cubes. Not too small, not too big – about 1-inch cubes are perfect.
4. Now for the custard! In a bowl, combine the boiled milk, sugar, butter, custard powder, vanilla essence, and cinnamon powder. Whisk it all together until it’s smooth and creamy.
5. Grease a baking pan with a little butter. This will prevent the pudding from sticking.
6. Layer half of the bread cubes into the pan. Pour half of the milk mixture over the bread, gently pressing down to make sure all the bread is nicely soaked.
7. Sprinkle the soaked raisins (drain the water first!) and chopped nuts over the first layer.
8. Add the remaining bread cubes and pour over the remaining milk mixture. Press down again to ensure everything is well-immersed.
9. Top with the remaining raisins, nuts, and a tablespoon of sugar for a lovely caramelized crust.
10. Preheat your oven to 180°C (convection mode). Bake for 30-40 minutes, or until the top is golden brown and bubbly.

Expert Tips

• Don’t Overbake: Keep a close eye on it towards the end of baking. You want it golden brown, but not burnt!
• Soaking is Key: Don’t skip soaking the raisins! It makes them soft and plump, and they distribute their sweetness throughout the pudding.
• Gentle Pressing: When pressing the bread into the milk mixture, be gentle. You want it to soak up the liquid, but you don’t want to squish it.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the milk for plant-based milk (almond, soy, or oat work well) and use a vegan butter substitute.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread! Just be aware that gluten-free bread can sometimes be a bit drier, so you might need to add a little extra milk.
• Spice Level Adjustment: If you’re a cinnamon lover like me, feel free to add a little more! A pinch of nutmeg also adds a lovely warmth.
• Festival Adaptations: During Christmas, my family loves adding a pinch of saffron and cardamom to the milk mixture. For Diwali, a sprinkle of chopped pistachios and a touch of rose water is divine!

Serving Suggestions

Serve this bread pudding warm or hot. A dollop of fresh cream or a scoop of vanilla ice cream is always a good idea! It’s also lovely with a cup of chai or coffee.

Storage Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of bread works best for bread pudding?

Milk bread (pav bread) is ideal, but regular white bread works well too. Avoid using very crusty bread, as it won’t soak up the custard as easily.

Can I make this bread pudding ahead of time?

Yes! You can assemble the bread pudding up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.

How do I prevent the bread pudding from becoming soggy?

Don’t oversoak the bread. Gently press it into the milk mixture, but don’t let it sit for too long.

Can I use different types of nuts and dried fruits?

Absolutely! Feel free to experiment with your favorites. Walnuts, pistachios, cranberries, or even chopped dates would be delicious.

What is the best way to reheat leftover bread pudding?

You can reheat it in the oven at 150°C (300°F) for about 10-15 minutes, or in the microwave for a minute or two. A splash of milk can help restore some moisture.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!