Cinnamon Raisin Bread Pudding is a delightful dessert that evokes a sense of nostalgia and warmth, reminiscent of family gatherings and cozy evenings. This dish is celebrated for its rich, creamy texture complemented by the sweetness of raisins and the aromatic spice of cinnamon. The origins of bread pudding, a classic comfort food, can be traced back to many cultures, evolving over centuries as a way to minimize food waste by repurposing stale bread into a satisfying meal or dessert.
Ingredients
Scale:
4 cups of day-old bread, cubed (French bread or challah works best)
1 cup raisins (golden or dark raisins can be used; soak them in warm water for 10 minutes if you prefer them plumper)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
2 teaspoons pure vanilla extract
Powdered sugar for dusting (optional)
Whipped cream or vanilla ice cream for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cubed bread and raisins. Toss them together gently.
In a separate bowl, whisk together the ground cinnamon, nutmeg, and salt. Sprinkle this mixture over the bread and raisins.
In another bowl, beat the eggs until well combined. Then add the milk, heavy cream, sugar, and vanilla extract. Whisk until smooth.
Pour the wet mixture over the bread and raisins. Gently fold the ingredients together and let it sit for about 15-20 minutes.
Grease a 9x13-inch baking dish with butter or cooking spray. Pour the mixture into the prepared baking dish.
Place the baking dish in the preheated oven and bake for 45-55 minutes, or until set in the center and golden brown.
Allow the bread pudding to cool for about 10 minutes before serving. Dust with powdered sugar and serve warm, optionally with whipped cream or vanilla ice cream.
