This incredibly luxurious Cinnamon Raisin Bread Pudding transforms stale challah bread into a rich, custardy masterpiece. Topped with a sweet vanilla glaze, it is the absolute perfect centerpiece for holiday brunches or decadent weeknight desserts!
Prep Time 12minutes mins Cook Time 1hour hr 5minutes mins
Ingredients
For the Bread Pudding:
- 1 loaf stale challah bread cubed
- 5 eggs
- 2 cups whole milk
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup white sugar
- 1 tablespoon cinnamon
- 1 cup raisins
- 1 cup water
- 2 tablespoons butter
- 1 teaspoon cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoon milk
- ½ teaspoon cinnamon
Instructions
Preheat & Prep: Preheat the oven to 350 degrees F and grease a 9×13 baking dish.
Plump the Raisins: Add the raisins, 1 cup water, 2 tablespoons butter, and 1 teaspoon cinnamon to a small saucepan over medium-high heat. Bring the mixture to a boil and continue cooking until the raisins plump up and about double in size, then remove from heat.
Mix the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1 tablespoon vanilla extract, white sugar, and 1 tablespoon cinnamon. Add the warm raisin mixture to the bowl, including the remaining water from the saucepan.
Soak the Bread: Stir the cubed challah bread into the egg mixture until fully combined. Let the liquid absorb into the bread for 10 minutes.
Prepare for Baking: After 10 minutes, transfer the soaked bread mixture to the prepared baking dish and cover tightly with aluminum foil.
Bake: Bake in the preheated oven for 50 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy.
Make the Glaze: For the glaze, whisk together the powdered sugar, 1 teaspoon vanilla, 2 tablespoons milk, and ½ teaspoon cinnamon until smooth.
Finish & Serve: Pour the sweet glaze evenly over the warm bread pudding just before serving. Enjoy!
Notes
Pro-Tip: For the best possible texture, buy your challah bread a day or two in advance, cut it into cubes, and leave the cubes spread out on a baking sheet on your counter overnight to ensure they are perfectly dry and stale!
