Bread pudding is a great way to use up leftover bread that’s gone a bit dry and stale. Rather than throwing it in the trash, you can combine it with a few simple ingredients and make a moist, tasty dessert that the whole family’s going to love. Whether you have leftover challah bread or another type of white bread, as long as it isn’t moldy you can make a delicious bread pudding with it.
This recipe is extra-special, as it’s flavored with vanilla, cinnamon and raisins, and not only that but it also features a cinnamon and vanilla glaze on top. The pudding is best served hot from the oven with the glaze poured over just before serving. The heat of the bread pudding will warm the glaze through. If you’re already a bread pudding, or bread and butter pudding as it is sometimes known, fan, then you’re going to love this next-level bread pudding dessert.
Bread pudding is rich, hearty, and delicious, especially when it boasts raisins, vanilla and warming spices. This recipe is something you’ll want to make often, and you might find yourself letting bread go beyond its prime so you have an excuse to make it!
Why You’ll Love the Recipe:
This recipe is an economical and delicious way of using up stale bread. The vanilla, cinnamon and raisins give this bread pudding a special touch. Served hot, you will be able to smell the vanilla and cinnamon. And it tastes even better than it smells.
How to Serve It:
Enjoy vanilla cinnamon bread pudding hot from the oven with the glaze poured on top.
Ingredients:
For the Bread Pudding:
- Cubed loaf stale challah bread or similar
- Cinnamon
- Heavy cream
- Whole milk
- Eggs
- Water
- Raisins
- Butter
- White sugar
- Vanilla extract
For the Glaze:
- Cinnamon
- Powdered sugar
- Milk
- Vanilla
How to make Cinnamon Raisin Bread Pudding:
Lightly grease a 13×9-inch baking pan.
Put the water, raisins, butter, and 1 teaspoon of cinnamon in a small pan over moderate to high heat.
Bring to a boil then keep cooking until the raisins swell.
Take the pan off the heat.
Whisk the milk, eggs, cream, sugar, vanilla, and remaining cinnamon in a bowl.
Stir in the raisin mixture, including the water you used.
Stir in the bread until coated, then let sit for 10 minutes so the liquid absorbs into the bread.
Preheat the oven to 350°F.
Spoon the mixture into the greased baking pan and cover with aluminum foil.
Bake for 50 minutes.
Discard the foil and bake for a further 12 minutes.
Whisk the glaze ingredients together and pour over the pudding.
Then serve warm.
Can You Make It Ahead?
You can prepare bread pudding ahead, then just cook it whenever you’re ready. You can also make the glaze ahead, as long as you give it another stir before use.
Storage Instructions:
Leftovers should be good for up to 3 days, as long as you let the bread pudding cool completely before refrigerating it. The texture will be a bit mushy by the end of day 2, so you might want to enjoy it the day after baking.
Variations and Substitutions:
Swap the cinnamon for nutmeg, the raisins for dried cranberries or the vanilla for another flavor of extract, perhaps almond or even coconut.
