Cinnamon-raisin bread pudding

cinnamon-raisin bread pudding new york times recipes




My grandma used to prepare the most incredible cinnamon-raisin bread pudding when I was a child. We would all assemble at the table, awaiting her to bring out the warm, savory dish, since it was a family favorite. The air is fragrant with cinnamon and vanilla, and the plump raisins offer the perfect amount of sweetness. It was the epitome of comfort food, and it always brought the family closer.

Years later, I understood that the bread pudding my grandmother made was more than just a sweet delicacy. It served as a means of utilizing leftover bread and lowering food waste.

She would hold the edges of loaves and any kind of stale bread, and turn them into the sweet treat we all love. It was a lesson in resourcefulness and sustainability that sticks with me to this day.
 I think this recipe is worth saving and preparing, not only because it’s delicious, but because it’s a reminder of the importance of making the most of the ingredients we have on hand.


▢ 8 to 10 slices of cinnamon-raisin bread cut into 6 cups of cubes,
▢ 4 big eggs,
▢ 2 cups of milk,
▢ 1 cup of heavy cream,
▢ 3/4 cup of granulated sugar,
▢ 1 teaspoon of vanilla,
▢ 1 teaspoon of crushed cinnamon,
▢ 1/2 cup of raisins.


1. Grease a 9″ x 13″ baking dish with butter or cooking spray and preheat the oven to 350°F (175°C).
2. Arrange the cubes of cinnamon-raisin bread evenly in the baking dish that has been prepared.
3. Stir the eggs, milk, heavy cream, granulated sugar, vanilla essence, and crushed cinnamon together thoroughly in a large bowl.
4. Cover the bread cubes completely with the egg mixture by pouring it over them. On top, distribute the raisins equally.
5. Permit the bread pudding to rest for 10 minutes so that it may soak up the liquid.
6. Bake for 45 to 50 minutes, or until the bread is cooked through and the top is golden brown, in the preheated oven.

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