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A piece of bread pudding on a white dessert plate.
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4.54 from 26 votes

Cinnamon Bread pudding

This cinnamon bread pudding is perfect for breakfast or brunch on the weekend. It’s easy to prepare and tastes great!. A delectable classic that will make your home smells like cinnamon-vanilla heaven.
Prep Time20 mins
Cook Time50 mins
Resting time10 mins
Total Time1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Diet: Halal
Servings: 16 servings
Calories: 416kcal
Author: Amira

Ingredients

  • 1 cup raisins
  • ¼ cup apple juice
  • 1 loaf of bread 16 -ounce day old bread
  • 4 Tablespoons unsalted butter divided.
  • 2 teaspoons vanilla extract divided
  • 1 teaspoon ground cinnamon
  • ¾ - 1 cup granulated sugar divided
  • 4 cups heavy cream or milk
  • 4 eggs

The sauce:

  • ¼ cup unsalted butter
  • 2 Tablespoons sugar
  • ¼ cup apple juice
  • ½ Tablespoon cornstarch

Instructions

  • Soak raisins in apple juice for about an hour or two.
  • Preheat oven to 350 degrees. Brush a 13x9 baking dish with 1 Tablespoon of butter.
  • Cut the bread in cubes, remove the crust if you want to. Spread the bread in the baking dish. Add soaked raisins with any remaining juice and mix.
  • Melt the remaining butter.
  • In a deep bowl, add ¾ the sugar, cream or milk, butter, 1 teaspoon of vanilla extract and cinnamon. Mix well until sugar almost dissolves.
  • Pour the milk mixture over the bread and press lightly to soak all bread, set aside for 5-10 minutes.
  • In another bowl, mix eggs, remaining sugar and remaining vanilla extract.
  • Pour the egg mixture over the pan and carefully mix.
  • Bake uncovered in oven for 40-50 minutes or until it is golden brown at the top.
  • Allow for it to cool for 10-15 minutes before serving.

To make the sauce:

  • In a small saucepan over medium heat, melt butter, then add sugar and stir.
  • Dissolve cornstarch in the apple juice then add to the sauce pan.
  • Stir everything together for a couple of minutes until it thickens.

Video

Notes

  • I liked leaving the crust on as it crisps and give the pudding that top crunchy texture.
  • You can use brown sugar instead of the white sugar for a more caramel or toffee- like taste.
  • Making the sauce is optional but we liked it so much.
  • If you are making the sauce then use ¾ cup of sugar as 1 cup will be a bit sweeter.
 
 

Nutrition

Calories: 416kcal | Carbohydrates: 34g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 186mg | Potassium: 189mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1124IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg