Cinnamon Raisin Bread Pudding With Vanilla Sauce

So you’re craving something warm, comforting, and ridiculously easy to make, but your brain is currently running on dial-up after a long week? Same, friend, same. Ever stare at a sad, stale loaf of bread and think, “There has to be a better destiny for you than the compost bin”? Oh, sweet friend, there is. And it involves cinnamon, plump raisins, and a whole lotta “mmmmmm.” Get ready for a dessert that’s basically a hug in a bowl, no awkward physical contact required.

Why This Recipe is Awesome

First off, it’s practically a magic trick: turning forgotten bread into a gourmet-level treat. You’re not just baking; you’re performing culinary alchemy! It’s also incredibly **foolproof**. Seriously, if you can whisk, you can make this. I even managed it after a particularly challenging Monday, which is saying something.

This recipe is all about minimal effort for maximum *oohs* and *aahs* from anyone lucky enough to be in your vicinity. Or just from you, no judgment here. Plus, it’s a brilliant way to reduce food waste, giving that “vintage” loaf a delicious second life. Win-win!

Ingredients You’ll Need

Gather your troops! No fancy shmancy ingredients, just honest-to-goodness comfort creators.

For the Cinnamon Raisin Bread Pudding:

• Stale Bread: 6-8 cups, cubed (about a 1-pound loaf). Think brioche, challah, sourdough, or even a baguette. That slightly dry, forgotten loaf works best! Avoid super fresh, soft white bread unless you like soggy disappointment.
• Large Eggs: 4. These are the binders of our dreams.
• Whole Milk (or half-and-half): 2 cups. Go full fat, you deserve it. This isn’t the time for ‘skim’ decisions.
• Granulated Sugar: 1/2 cup. Sweetness, without being sickly. Unless you *want* it sickly, then add more, I’m not your mom.
• Packed Light Brown Sugar: 1/4 cup. For that extra cozy, caramel-y vibe.
• Ground Cinnamon: 1-2 teaspoons. The star of the show! Don’t skimp. Unless you hate cinnamon, but then, why are you here?
• Vanilla Extract: 1 teaspoon. A hug in a bottle.
• Raisins: 1 cup. Plump, sweet little nuggets of joy.
• Butter: For greasing your baking dish. Just a knob to prevent sticking.

For the Dreamy Vanilla Sauce:

• Unsalted Butter: 1/4 cup (4 tablespoons). The good stuff, melted.
• Granulated Sugar: 1/2 cup. Again, adjust to your sweet tooth.
• Whole Milk (or cream): 1/4 cup. More rich goodness!
• Vanilla Extract: 1-2 teaspoons. Seriously, go for the good stuff here. It’s the “vanilla” in “vanilla sauce”!
• Pinch of Salt: Just to balance everything out. Trust me.

Step-by-Step Instructions

1. Prep Your Bread: Cube your stale bread into 1-inch pieces. Toss them into a large bowl. If your bread isn’t super stale, **spread it on a baking sheet and toast lightly in the oven for 10-15 minutes at 300°F (150°C)**. This step is crucial to prevent sogginess – a major bread pudding no-no.
2. Make the Custard Base: In a separate medium bowl, whisk together the eggs, milk (or cream), granulated sugar, brown sugar, cinnamon, and vanilla extract until everything is nicely combined and the sugars are mostly dissolved.
3. Combine and Soak: Pour the luscious custard mixture over the bread cubes. Add the raisins. Gently toss everything together, making sure all the bread gets a good bath. Let it sit for **at least 15-20 minutes** (or even an hour in the fridge if you’re planning ahead) so the bread can really soak up all that goodness.
4. Get Ready to Bake: Preheat your oven to 350°F (175°C). Lightly butter an 8×8 inch baking dish or a similar-sized oven-safe dish.
5. Bake It Up: Pour the soaked bread mixture into your prepared baking dish, spreading it evenly. Pop it into the preheated oven and bake for **40-50 minutes**, or until the top is golden brown, and a knife inserted into the center comes out mostly clean. A little moist is fine, we’re not baking cake here!
6. Make the Vanilla Sauce (While Pudding Bakes): In a small saucepan, melt the butter over medium heat. Stir in the sugar and milk. Bring it to a gentle simmer, stirring occasionally, until the sugar is dissolved and the sauce thickens slightly (about 3-5 minutes). Remove from heat and stir in the vanilla extract and a tiny pinch of salt.
7. Serve and Devour: Once the bread pudding is out of the oven, let it cool for 5-10 minutes. Cut into generous squares, drizzle (or drench, no judgment) with the warm vanilla sauce, and serve immediately. Prepare for compliments and happy sighs!

Common Mistakes to Avoid

• Using Fresh Bread: Unless you enjoy a sad, mushy texture reminiscent of baby food, **use stale bread!** Or toast it. Seriously, this isn’t a suggestion, it’s a command.
• Not Soaking Long Enough: Impatience is a virtue sometimes, but not here. Give that bread time to absorb all that custardy goodness, otherwise, you’ll have dry spots. And nobody wants dry spots.
• Overbaking: A dry bread pudding is a sad bread pudding. Keep an eye on it! It should be set but still a little jiggly in the center, not a rock-hard brick.
• Skipping the Vanilla Sauce: This isn’t a “mistake” per se, but it’s a crime against deliciousness. The sauce elevates this from “good” to “OMG-I-need-more.” **Don’t skip it, for your own sake!**

Alternatives & Substitutions

Feeling creative? This recipe is super flexible!

• Bread: No stale challah? No problem! Day-old brioche, sourdough, even a baguette works wonders. Just avoid super soft white bread; it tends to disintegrate.
• Raisins: Not a raisin fan? **Dried cranberries**, chopped dried apricots, or even chocolate chips (dark chocolate, please!) are fantastic substitutes. Or omit them entirely if you’re a purist.
• Milk: For an extra rich pudding (because why not?), use **half-and-half or heavy cream** instead of milk. Or a mix! Coconut milk can also give a nice tropical twist.
• Spices: Feel free to add a pinch of **nutmeg or cardamom** alongside the cinnamon for an extra layer of warmth.
• Vanilla Sauce: If you’re out of vanilla extract (gasp!), a splash of **bourbon or rum** in the sauce can be a game-changer. Just sayin’.

FAQ (Frequently Asked Questions)

• Can I make this ahead of time? Absolutely! You can assemble the pudding (without baking) and refrigerate it for up to 24 hours. Just let it come to room temp for about 30 minutes before baking. Easy peasy!
• My bread pudding is soggy. What went wrong? Aha! Likely two things: **your bread wasn’t stale enough**, or you used too much milk. Less is more sometimes, especially with liquids in baking. Also, make sure to toast fresh bread slightly!
• Can I use skim milk? Well, technically yes, but why hurt your soul like that? Skim milk will give you a thinner, less rich custard. **IMO, full-fat is the way to go here** for maximum comfort.
• How do I store leftovers? Cover tightly and refrigerate for up to 3-4 days. It reheats beautifully in the microwave or oven. A little extra sauce never hurts!
• What if I don’t have a specific sized baking dish? No stress! As long as it holds everything without overflowing and isn’t too shallow (which could make it dry out), you’re golden. Adjust baking time accordingly—a shallower dish might bake faster.
• Can I add nuts? Oh, honey, yes! **Toasted pecans or walnuts** would be an amazing addition for some crunch. Stir them in with the raisins!

Final Thoughts

See? You’re practically a pastry chef now, but without the ridiculously tall hat. This Cinnamon Raisin Bread Pudding isn’t just a dessert; it’s a testament to your ability to turn “old bread” into “culinary genius.” Who knew you had it in you?

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And maybe make extra sauce, because that’s always a good life choice. Happy baking, my friend!