Bread Pudding Recipe – Cinnamon, Raisin & Vanilla Baked Dessert

Last Updated on 4 months by Neha Deshmukh

Bread Pudding Recipe – Cinnamon, Raisin & Vanilla Baked Dessert

Hey everyone! If you’re anything like me, you love a good dessert that feels like a warm hug. And honestly, this Bread Pudding recipe is exactly that. I first made this when my little niece came to visit, and she absolutely devoured it – it’s been a family favourite ever since! It’s comforting, easy to make, and perfect for using up slightly stale bread. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any bread pudding. It’s a beautiful blend of warm cinnamon, sweet vanilla, and plump raisins, all soaked in a creamy custard and baked to golden perfection. It’s the kind of dessert that fills your kitchen with the most amazing aroma and just feels… special. Plus, it’s surprisingly simple to whip up, even on a busy weeknight.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 400 gram bread or 10 thick slices (I prefer a slightly sweet bread, more on that later!)
• 2 tablespoon butter (for bread)
• 2 tablespoon melted butter
• 4 large eggs
• 1.5 cup full cream milk
• 1 cup fresh cream
• 0.33 cup castor sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla essence
• 0.25 cup raisins/sultanas
• 1 tablespoon extra butter

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this pudding.

• Full Cream Milk & Fresh Cream: Don’t skimp here! Using full cream milk and fresh cream is key to that rich, decadent custard. It makes all the difference.
• Cinnamon Quality: Good quality cinnamon is a game changer. I like to use Ceylon cinnamon for a more delicate flavour, but any good quality ground cinnamon will work beautifully.
• Bread Choices: In India, we often use pav or even leftover sweet bread (like maska bun) for a slightly richer pudding. But any sturdy bread will do – brioche, challah, or even a simple white bread works well. Just avoid anything too soft, or it might get mushy.
• Raisins/Sultanas: Feel free to swap these out for other dried fruits like chopped dates or cranberries!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat oven to 180°C (350°F). Get that oven nice and toasty!
2. Whisk it up: In a large bowl, whisk together the eggs, vanilla essence, cinnamon, full cream milk, and fresh cream. Add the castor sugar and whisk until everything is well combined.
3. Butter the bread: Generously butter each slice of bread on both sides with the 2 tablespoons of butter.
4. Layer it up: Arrange the buttered bread slices in an ovenproof dish. You can cut them to fit if needed.
5. Soak it in: Pour the custard mixture evenly over the bread. Gently press down on the bread to ensure it’s all soaked. Let it stand for about 5 minutes – this lets the bread absorb all that lovely flavour.
6. Drizzle & Bake: Drizzle the melted butter over the top. Bake for 25 minutes, or until golden brown and slightly jiggly in the centre.
7. Final Touch: Brush with the extra tablespoon of butter and let it rest for another 5 minutes before serving.
8. Serve & Enjoy: Dust with icing sugar and serve warm with a dollop of custard or a scoop of vanilla ice cream. Pure bliss!

Expert Tips

• Don’t overbake! You want it slightly jiggly in the middle – it will continue to set as it cools.
• Soaking time is your friend. Letting the bread soak properly ensures a lovely, moist pudding.
• A little butter goes a long way. Don’t be shy with the butter – it adds flavour and helps create that golden crust.

Variations

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

• Vegan Bread Pudding Adaptation: My friend Priya swears by using plant-based milk (like almond or soy) and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of eggs and dairy. It works beautifully!
• Gluten-Free Bread Pudding Adaptation: Simply use your favourite gluten-free bread. Just be sure it’s sturdy enough to hold its shape.
• Spice Level Adjustment (More/Less Cinnamon): If you’re a cinnamon fanatic like me, feel free to add an extra ½ teaspoon. Or, if you prefer a more subtle flavour, reduce it to ¾ teaspoon.
• Festival Adaptations (Christmas, Easter): Add a splash of orange zest and some cranberries for a festive Christmas pudding. Or, for Easter, try adding chopped chocolate and a sprinkle of nutmeg.

Serving Suggestions

This bread pudding is fantastic on its own, but even better with:

• A generous dollop of creamy custard.
• A scoop of vanilla ice cream.
• A drizzle of caramel sauce.
• A sprinkle of chopped nuts.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 3 days.

FAQs

What type of bread works best for bread pudding?

A slightly stale, sturdy bread like pav, challah, brioche, or a good quality white bread works best. Avoid anything too soft.

Can I make bread pudding ahead of time?

Yes! You can assemble the pudding (up to the baking step) and refrigerate it overnight. Just add a few extra minutes to the baking time.

How do I prevent my bread pudding from being soggy?

Don’t oversoak the bread, and make sure to use a sturdy bread that can hold its shape.

Can I use different dried fruits instead of raisins/sultanas?

Absolutely! Chopped dates, cranberries, apricots, or even cherries would be delicious.

What is the best way to reheat leftover bread pudding?

Gently reheat in the microwave or oven until warmed through. A splash of milk can help restore some moisture.

Enjoy! I hope you love this recipe as much as my family does. Happy baking!