My youngest son was quite young then, and when it came time to order dessert the server suggested we try the bread pudding. Having never tried bread pudding before, my son pushed back hard on that idea. We twisted his arm and order it anyway. I could tell the entire time we waited he wasn’t happy about the order.
When it arrived, he reluctantly tried it. Like almost everyone who has tried a good cinnamon raisin bread pudding, he was hooked immediately. It wasn’t too long after that I came home and created this easy recipe.
I’m actually a really big fan of bread pudding. It’s one of those easy dessert recipes that many people assume is complicated to make. One of the best things about it is how it uses pretty simple ingredients — hardly more than white bread, eggs, milk, and cinnamon — it comes together to be this gooey dessert that’s really hard to put down.
Looking for an easy bread pudding recipe? This Cinnamon Bread Pudding recipe will quickly become one of your family favorite desserts.
1/4 cup raisins
2 tablespoons orange juice
1/4 cup whole milk, half-and-half or heavy cream
1/3 cup sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Dash of salt
3 large eggs, at room temperature and lightly beaten
4 1/2 cups (1-inch) cubes stale bread or day-old bread* (about 8 ounces)
1/4 cup sugar
2 tablespoons dark corn syrup
2 tablespoons butter
1 tablespoon orange juice
Combine raisins and 2 tablespoons orange juice in a microwave-safe small bowl. Microwave on HIGH 30 seconds. Let stand 5 minutes.
Coat an 8-inch square baking dish or casserole dish with cooking spray. Stir together milk and next 5 ingredients (milk through eggs) in a large bowl. Place bread cubes on top of egg mixture, and toss gently to coat. Pour bread mixture into prepared pan. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; let stand 30 minutes.
Meanwhile, pre-heat oven to 350 degrees F.
Place dish in a 13- x 9-inch baking dish; add hot water to pan to a depth of 1 inch. Bake, covered, in preheated oven for 30 minutes. Uncover, and bake an additional 20 minutes or until a knife inserted in center comes out clean and top is lightly toasted and golden brown.
While bread pudding mixture bakes, add remaining 1/4 cup sugar, corn syrup, and butter to a small saucepan; bring to a simmer over medium heat; cook 1 minute, stirring constantly. Remove from heat; stir in remaining orange juice. Pour mixture over warm bread pudding.
*For an extra boost of cinnamon flavor, replace whatever leftover bread you’re using (many people use French bread or challah bread) with a different kind of bread, such as cinnamon swirl bread or leftover cinnamon rolls.