“Better than the slices I’ve had at restaurants! Super rich and custard-y”

This Cinnamon Raisin Bread Pudding is a warm and comforting dessert, perfect for a cozy evening or a special brunch. Stale challah bread is transformed into a rich and flavorful pudding with plump raisins and a sweet cinnamon glaze.

Ingredients:

Bread Pudding Ingredients:

Glaze Ingredients:

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. Prepare the Raisin Mixture: In a small saucepan over medium-high heat, combine the raisins, water, butter, and 1 teaspoon of cinnamon. Bring the mixture to a boil and continue cooking until the raisins plump up and about double in size. Remove from heat.
3. Prepare the Pudding Mixture: In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and 1 tablespoon of cinnamon. Add the raisin mixture, including the water, to the egg mixture.
4. Combine Bread and Liquid: Stir the cubed challah bread into the egg mixture until fully combined. Let the bread absorb the liquid for 10 minutes.
5. Bake the Pudding: After 10 minutes, transfer the mixture to the prepared baking dish. Cover the dish tightly with foil.
6. Bake for 50 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the pudding is set and golden brown.
7. Prepare the Glaze: While the pudding is baking or cooling, whisk together the powdered sugar, vanilla extract, milk, and ½ teaspoon of cinnamon in a small bowl until smooth.
8. Glaze and Serve: Pour the glaze over the bread pudding before serving. Serve warm.