This comforting dessert brings together the nostalgic warmth of classic bread pudding and the luxurious touch of homemade custard sauce. It’s an easy, crowd-pleasing recipe perfect for using up day-old bread and satisfying your sweet tooth without too much effort. The cinnamon raisin bread adds flavor on its own, while the creamy custard brings everything together in every bite.
Ingredients
Bread Pudding
- 4 cups stale cinnamon raisin bread, cut into 1-inch cubes
- 1 cup raisins
- 4 large eggs
- 2 cups whole milk
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
Homemade Custard Sauce
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
How to Make Cinnamon Raisin Bread Pudding
Preheat the Oven
Set your oven to 350°F (175°C). Preheating ensures the pudding bakes evenly and rises properly.
Grease the Baking Dish
Use butter or cooking spray to grease a 9×9-inch baking dish or a similar-sized casserole dish. This helps prevent sticking and makes cleanup easier.
Combine Bread and Raisins
In a large mixing bowl, toss together the cubed cinnamon raisin bread and raisins. This step evenly distributes the raisins throughout the pudding.
Transfer to the Baking Dish
Pour the bread and raisin mixture into the greased baking dish and spread it evenly.
Prepare the Custard Mixture
Whisk Eggs and Flavorings
In a medium bowl, whisk together the eggs, whole milk, granulated sugar, cinnamon, vanilla extract, and salt. Whisk until the sugar dissolves and the mixture is smooth.
Pour Over Bread
Gently pour the custard mixture over the bread and raisins. Press the bread down lightly with the back of a spoon or clean hands so it soaks up the liquid. Let it sit for 5 minutes so the bread fully absorbs the custard.
Drizzle with Melted Butter
Drizzle the melted butter evenly over the top. This helps the top get golden and adds richness.
Bake the Bread Pudding
Bake Until Set and Golden
Place the dish in your preheated oven and bake for 45–50 minutes. The top should be golden brown, and the center should have a slight jiggle but no liquid. You can test doneness by inserting a knife—it should come out clean or with just a few moist crumbs.
Cool Slightly Before Serving
Remove from the oven and allow the pudding to cool for about 10 minutes. This rest time helps the texture firm up and makes slicing easier.
How to Make Homemade Custard Sauce
While the bread pudding cools, you can prepare the custard sauce. It’s silky, sweet, and takes this dessert from simple to sublime.
Warm the Cream and Milk
In a small saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Stir occasionally, then remove from heat.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale yellow and slightly thickened. This step is key for a smooth custard.
Temper the Eggs
Slowly pour the warm cream mixture into the egg mixture while whisking constantly. This technique is called tempering—it gradually warms the eggs so they don’t scramble.
Cook Until Thickened
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or rubber spatula. Don’t let it boil. After about 5–7 minutes, the custard should thicken enough to coat the back of a spoon.
Add Vanilla
Once thickened, remove from the heat and stir in vanilla extract. Let it cool slightly before serving.
Serving Suggestions
Cut the warm bread pudding into squares and plate each serving with a generous drizzle of the homemade custard sauce. You can add a dusting of powdered sugar, a scoop of vanilla ice cream, or even a handful of toasted nuts on top for added texture.
Tips for Success
- Use stale bread: Fresh bread gets mushy. Day-old bread has the firmness needed to soak up custard without falling apart.
- Don’t skip the butter drizzle: It creates a beautiful golden crust.
- Soak the bread well: Letting the bread soak for a few minutes after pouring the custard ensures every bite is soft and flavorful.
- Keep the custard low and slow: Avoid high heat or boiling—it’ll curdle the eggs.
- Try different breads: Brioche, challah, or croissants work well if you don’t have cinnamon raisin bread.
- Customize with add-ins: Try adding chopped apples, chocolate chips, or orange zest for a twist.
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes. Assemble the pudding, cover, and refrigerate overnight. Bake it the next day when you’re ready. The custard sauce can also be made ahead and gently reheated.
What if I don’t have cinnamon raisin bread?
You can use any stale bread and add 1 teaspoon cinnamon plus 1 cup raisins separately to mimic the flavor.
Can I use low-fat milk?
You can, but the result will be less rich. Whole milk gives the best texture and flavor.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze bread pudding?
Yes. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw in the fridge and reheat before serving.
Can I skip the custard sauce?
You can, but it’s highly recommended. The sauce adds creaminess and elevates the flavor.
Why did my custard sauce curdle?
Most likely it was cooked too quickly or on too high heat. Always stir continuously and keep the heat low.
Final Thoughts
Cinnamon Raisin Bread Pudding with Custard Sauce is the kind of dessert that feels like a warm hug. It’s simple enough for a weeknight treat but elegant enough for holiday tables. With its rich flavor, comforting texture, and customizable options, it’s bound to become a favorite in your kitchen. Whether served warm out of the oven or cold the next day, it never fails to deliver sweet satisfaction.