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Why You'll Love This classic holiday bread pudding with cinnamon and raisins
- Easy to Make: This recipe requires just a few simple ingredients and some basic kitchen equipment, making it perfect for beginners and seasoned bakers alike.
- Customizable: You can easily customize this recipe to suit your tastes by adding different spices, nuts, or dried fruits.
- Perfect for Large Groups: This recipe makes a large batch of bread pudding, making it perfect for holiday gatherings, potlucks, or other large events.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it a great option for busy holiday schedules.
- Freezer-Friendly: This bread pudding freezes beautifully, making it a great option for meal prep or for storing leftovers.
- Delicious: The combination of soft bread, sweet raisins, and warm cinnamon is a match made in heaven, and this recipe is sure to become a new favorite.
- Versatile: You can serve this bread pudding as a dessert, a snack, or even as a side dish, making it a great option for a variety of occasions.
- Budget-Friendly: This recipe uses stale bread, making it a great way to reduce food waste and save money on ingredients.
Ingredient Breakdown
The key ingredients in this recipe are stale bread, raisins, cinnamon, eggs, milk, and sugar. The bread provides the base for the pudding, while the raisins add natural sweetness and chewiness. The cinnamon adds a warm, comforting flavor that's perfect for the holiday season. The eggs, milk, and sugar help to bind the ingredients together and add moisture and sweetness to the pudding. When selecting these ingredients, be sure to choose a high-quality bread that's stale but not moldy, and fresh raisins that are plump and sweet. You can also customize this recipe by adding different spices, nuts, or dried fruits to suit your tastes.
How to Make classic holiday bread pudding with cinnamon and raisins
Preheat your oven to 350°F (180°C). Make sure to adjust the oven racks to the middle position to ensure even baking.
Cut the stale bread into 1-inch (2.5 cm) cubes and place them on a baking sheet. Bake the bread in the preheated oven for 5-7 minutes, or until it's lightly toasted and dry.
In a large bowl, whisk together the eggs, milk, sugar, and cinnamon until well combined. Make sure to whisk the eggs thoroughly to prevent any lumps from forming.
Add the toasted bread cubes to the wet ingredients and stir until the bread is evenly coated. Make sure to stir gently to prevent the bread from breaking apart.
Fold in the raisins into the bread mixture until they're evenly distributed. Make sure to fold gently to prevent the raisins from getting crushed.
Pour the bread mixture into a 9x13-inch (23x33 cm) baking dish and smooth the top. Make sure to get the mixture into the corners of the dish to ensure even baking.
Bake the bread pudding in the preheated oven for 35-40 minutes, or until it's golden brown and set. Make sure to check the pudding after 30 minutes to prevent overcooking.
Remove the bread pudding from the oven and let it cool in the baking dish for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
Slice the bread pudding into squares or rectangles and serve warm or at room temperature. You can also top it with whipped cream, ice cream, or a drizzle of caramel sauce for extra flavor and indulgence.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat the bread pudding in the oven or microwave until warmed through.
Tips for Perfect Results
Choose a high-quality bread that's stale but not moldy. Avoid using fresh bread, as it will become too soggy and fall apart during baking.
Mix the wet ingredients just until they're combined, and then gently fold in the bread and raisins. Overmixing can result in a dense and tough bread pudding.
Add a pinch of nutmeg, cardamom, or ginger to the bread mixture for extra flavor and depth. You can also use different types of cinnamon, such as Saigon or Ceylon, for a unique taste.
Choose plump and sweet raisins that are fresh and not dried out. You can also use cranberries, cherries, or other dried fruits for a different flavor and texture.
Bake the bread pudding until it's golden brown and set, but still slightly tender in the center. Overbaking can result in a dry and crumbly pudding.
Let the bread pudding rest for 10-15 minutes before slicing and serving. This allows the flavors to meld together and the pudding to set, resulting in a more even texture and flavor.
Try different toppings, such as whipped cream, ice cream, caramel sauce, or chopped nuts, to add extra flavor and texture to the bread pudding.
Prepare the bread mixture up to 2 days in advance and store it in the refrigerator. Then, bake the bread pudding just before serving for a fresh and warm dessert.
Common Mistakes to Avoid
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Using Fresh Bread: Using fresh bread can result in a soggy and falling-apart bread pudding. Make sure to use stale bread that's at least a day or two old.
Fix: Try toasting the bread in the oven for a few minutes to dry it out before using it in the recipe.
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Overmixing the Batter: Overmixing the batter can result in a dense and tough bread pudding. Make sure to mix the wet ingredients just until they're combined, and then gently fold in the bread and raisins.
Fix: Try mixing the batter with a gentle folding motion, and stop mixing as soon as the ingredients are just combined.
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Not Letting it Rest: Not letting the bread pudding rest before slicing and serving can result in a messy and crumbly texture. Make sure to let it rest for at least 10-15 minutes before serving.
Fix: Try letting the bread pudding rest for a longer period of time, such as 30 minutes to an hour, for an even better texture and flavor.
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Overbaking: Overbaking the bread pudding can result in a dry and crumbly texture. Make sure to bake it until it's golden brown and set, but still slightly tender in the center.
Fix: Try reducing the baking time by 5-10 minutes, or covering the top with foil to prevent overbrowning.
Variations & Substitutions
Replace the raisins with dried cranberries and add some orange zest and juice to the bread mixture for a delicious and refreshing twist.
Add some dark or semi-sweet chocolate chips to the bread mixture for a decadent and chocolatey dessert.
Add some chopped pecans and a drizzle of praline sauce to the bread pudding for a nutty and caramel-like flavor.
Replace the bread with gluten-free bread or use gluten-free flours like almond or coconut flour to make a gluten-free bread pudding.
Replace the eggs with flax or chia eggs and use non-dairy milk and vegan butter or oil to make a vegan bread pudding.
Reduce the amount of sugar in the recipe or replace it with natural sweeteners like honey or maple syrup to make a lower-sugar bread pudding.
Storage & Make-Ahead
Store the bread pudding at room temperature for up to 2 days. Wrap it tightly in plastic wrap or aluminum foil and keep it away from direct sunlight and heat sources.
Store the bread pudding in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or aluminum foil and keep it away from strong-smelling foods, as the bread pudding can absorb odors easily.
Store the bread pudding in the freezer for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. When you're ready to serve, thaw the bread pudding overnight in the refrigerator and reheat it in the oven or microwave until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of bread?
Yes, you can use different types of bread, such as white, whole wheat, or sourdough. Just make sure to adjust the amount of liquid in the recipe according to the type of bread you use. For example, if you use a denser bread like sourdough, you may need to add more liquid to the recipe.
Can I add other ingredients to the bread pudding?
Yes, you can add other ingredients to the bread pudding, such as nuts, dried fruits, or chocolate chips. Just make sure to adjust the amount of liquid in the recipe accordingly and fold in the ingredients gently to prevent overmixing.
How do I store leftover bread pudding?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat the bread pudding in the oven or microwave until warmed through.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by replacing the bread with gluten-free bread or using gluten-free flours like almond or coconut flour. Just make sure to adjust the amount of liquid in the recipe accordingly and add some xanthan gum to help with texture.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by replacing the eggs with flax or chia eggs and using non-dairy milk and vegan butter or oil. Just make sure to adjust the amount of liquid in the recipe accordingly and add some extra flavorings like vanilla or cinnamon to compensate for the lack of eggs.
How do I know when the bread pudding is done?
The bread pudding is done when it's golden brown and set, and a toothpick inserted into the center comes out clean. You can also check for doneness by gently pressing on the top of the bread pudding - if it feels firm and springy, it's done. If it feels soft or squishy, it needs a few more minutes in the oven.
classic holiday bread pudding with cinnamon and raisins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 cup raisins
- 2 cups cubed bread (white or whole wheat)
Instructions
- Preheat the oven. Preheat the oven to 350°F (180°C). Make sure to adjust the oven racks to the middle position to ensure even baking.
- Prepare the bread. Cut the bread into 1-inch (2.5 cm) cubes and place them on a baking sheet. Bake the bread in the preheated oven for 5-7 minutes, or until lightly toasted.
- Whisk the eggs and sugar. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and salt until well combined.
- Add the cream and milk. Add the heavy cream and milk to the bowl with the egg mixture. Whisk until smooth and well combined.
- Add the melted butter and raisins. Add the melted butter and raisins to the bowl with the egg mixture. Stir until the raisins are evenly distributed.
- Combine the bread and egg mixture. Add the toasted bread cubes to the bowl with the egg mixture. Stir until the bread is evenly coated with the egg mixture.
- Pour into a baking dish. Pour the bread mixture into a 9x13-inch (23x33 cm) baking dish.
- Bake the bread pudding. Bake the bread pudding in the preheated oven for 30-35 minutes, or until golden brown and set.
- Let it cool. Remove the bread pudding from the oven and let it cool for 10-15 minutes before serving.
Recipe Notes
- Storage tip: Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the bread mixture up to a day in advance and store it in the refrigerator overnight.
- Substitution: Substitute the heavy cream with half-and-half or whole milk if desired.
- Pro tip: Use day-old bread for the best results, as it will absorb the egg mixture better.
- Variation: Add chopped nuts or dried fruit to the bread mixture for added flavor and texture.
- Serve with: Serve the bread pudding warm with a scoop of vanilla ice cream or whipped cream.
