Warm out of the oven, this Cinnamon Raisin Bread Pudding is a fall favourite for breakfast or dessert. It’s perfect on its own or served with a big scoop of ice cream!
This bread pudding recipe requires just a few simple ingredients that you are sure to have on hand at the cabin. It can be served hot for a sweet tasty breakfast. I think it tastes just like French Toast, but it’s much easier to make in one pan. For breakfast, serve with Canadian maple syrup!
Did your grandmother make bread pudding? It’s an old-fashioned recipe for sure, but it’s still appealing because of its comforting taste and texture.
You can’t go wrong by adding a large scoop of vanilla ice cream and a drizzle of butterscotch sauce for a delicious dessert.
There are so many variations of this recipe that you can try. You can use any kind of bread, including croissants, rolls and hot dog or hamburger buns. If you have fresh sliced bread – lightly toast each slice in the toaster to dry the bread slightly.
You can replace the whole milk with evaporated milk, soy or almond milk. Try chocolate chips, apple slices, dried fruit or fresh berries instead of the raisins. Rather than granulated sugar or brown sugar, you can use honey or maple syrup. Keep leftover bread pudding in the fridge for a quick on-the-go snack.
This recipe can also be cooked in a heavy Dutch oven set in the coals of a campfire.
This Cinnamon Raisin Bread Pudding is sure to satisfy your comfort food cravings and warm you up inside!
This recipe has been featured in The Cabin Diary.
Cinnamon Raisin Bread Pudding
- 1 loaf day old bread, cut into 1 inch squares
- 5 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 cups whole milk
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 cup raisins
- Spray a 9 x 13 baking pan with nonstick cooking spray. Place the bread squares into the prepared baking dish, spreading into an even layer. Set aside.
- In a large mixing bowl, whisk together the eggs, sugars, milk, vanilla, nutmeg and cinnamon until well combined.
- Pour the mixture over the bread in the prepared baking pan. Make sure all the bread is well coated.
- Sprinkle the raisings all over the top of the bread pudding.
- Allow to sit for 15 minutes to allow the bread to soak up the mixture.
- Preheat the oven to 350 degrees F. Place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
- Remove from the oven and allow to cool slightly before serving.