Saturday, October 29, 2011

Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding
Want a great start to your weekend? Make some bread pudding! This was my first time making it and it turned out great. I had exactly 6 pieces of Cinnamon Raisin bread left which matched up to this recipe from perfectly. Instead of the 3/4 cup of sugar it calls for I just added 1/4 cup. Top it off with some whip cream and you have a fab breakfast, brunch, coffee snack, or dessert. So delicious and it is warming me up on this chilly morning.

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

No comments: