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Cinnamon Raisin Bread Pudding

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!
Prep Time 15 mins
Cook Time 45 mins
Course Dessert


  • 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.
Keyword bread pudding, cinnamon raisin bread pudding