Recipe courtesy of Brian Duffy

Cinnamon Raisin Bread Pudding

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 5 min
  • Inactive: 45 min
  • Cook: 45 min
  • Yield: 2 to 4 servings
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1 loaf day-old cinnamon raisin bread

3/4 cup heavy cream

3 tablespoons powdered sugar, plus extra for garnish

2 large eggs

1/2 cup golden raisins

2 scoops French vanilla ice cream


  1. Preheat oven to 350 degrees F.
  2. Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
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