This incredibly luxurious Cinnamon Raisin Bread Pudding transforms stale challah bread into a rich, custardy masterpiece. Topped with a sweet vanilla glaze, it is the absolute perfect centerpiece for holiday brunches or decadent weeknight desserts!
Ingredients
- For the Bread Pudding:
- 1 loaf stale challah bread cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
- ½ teaspoon cinnamon
Instructions
- Preheat & Prep: Preheat the oven to 350 degrees F and grease a 9×13 baking dish.
- Plump the Raisins: Add the raisins, 1 cup water, 2 tablespoons butter, and 1 teaspoon cinnamon to a small saucepan over medium-high heat. Bring the mixture to a boil and continue cooking until the raisins plump up and about double in size, then remove from heat.
- Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1 tablespoon vanilla extract, white sugar, and 1 tablespoon cinnamon. Add the warm raisin mixture to the bowl, including the remaining water from the saucepan.
- Soak the Bread: Stir the cubed challah bread into the egg mixture until fully combined. Let the liquid absorb into the bread for 10 minutes.
- Prepare for Baking: After 10 minutes, transfer the soaked bread mixture to the prepared baking dish and cover tightly with aluminum foil.
- Bake: Bake in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
- Make the Glaze: For the glaze, whisk together the powdered sugar, 1 teaspoon vanilla, 2 tablespoons milk, and ½ teaspoon cinnamon until smooth.
- Finish & Serve: Pour the sweet glaze evenly over the warm bread pudding just before serving. Enjoy!
Notes
Pro-Tip: For the best possible texture, buy your challah bread a day or two in advance, cut it into cubes, and leave the cubes spread out on a baking sheet on your counter overnight to ensure they are perfectly dry and stale!
