Cinnamon Raisin Bread Pudding
This Cinnamon Raisin Bread Pudding is a masterclass in texture, utilizing a “plumping” technique for the fruit and a heavy custard base to transform stale challah into a decadent, custardy dessert. By boiling the raisins in cinnamon water and butter before adding them to the eggs and cream, you ensure the fruit is juicy rather than chewy. The high fat content from the heavy cream and eggs creates a rich, bread-pudding “soufflé” that is balanced by a sweet, spiced glaze, resulting in a dish that is crispy on the edges and velvety in the center.
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Cinnamon Raisin Bread Pudding
Ingredients for the Bread Pudding:
| Ingredient | Quantity |
| Challah bread (stale, cubed) | 1 loaf |
| Whole milk | 2 cups |
| Heavy cream | 2 cups |
| Eggs | 5 |
| White sugar | 1/2 cup |
| Raisins | 1 cup |
| Butter | 2 tbsp |
| Vanilla extract | 1 tbsp |
| Cinnamon | 1 tbsp / 1 tsp |
| Water | 1 cup |
Ingredients for the Glaze:
| Ingredient | Quantity |
| Powdered sugar | 1 cup |
| Milk | 2 tbsp |
| Vanilla extract | 1 tsp |
| Cinnamon | 1/2 tsp |
Step-by-Step Directions:
Step 1: The Plumping Ritual: Preheat your oven to 350°F. In a small saucepan, boil the raisins with 1 cup water, butter, and 1 tsp cinnamon until they double in size.
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Tip: This “rehydration” step is a vital mechanical step. Raisins are naturally hygroscopic, meaning they soak up moisture. If you add them dry to the bread pudding, they will suck the moisture out of the custard, leaving the bread dry. By plumping them first, they stay juicy and contribute their own spiced syrup to the base.
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Step 2: The Custard Emulsion: Whisk together the eggs, milk, heavy cream, vanilla, sugar, and 1 tbsp cinnamon. Stir in the warm raisin mixture (including the liquid).
Step 3: The Saturation Soak: Fold the cubed challah into the custard. Let it sit for 10 minutes before transferring to a greased 9×13-inch dish.
Tip: This resting period is a “capillary” necessity. Stale bread has dry, open pores; the 10-minute soak allows the custard to travel to the very center of each cube. Skipping this step leads to a “wet-on-the-outside, dry-on-the-inside” texture that lacks that signature pudding-like consistency.
Step 4: The Dual-Phase Bake: Cover tightly with foil and bake for 50 minutes. Remove the foil and bake for another 10/15 minutes until the top is golden and the custard is set.
Step 5: The Glaze Finish: Whisk the powdered sugar, vanilla, milk, and 1/2 tsp cinnamon. Pour over the warm pudding just before serving.
