Cinnamon Raisin Bread Pudding

Day-old bread soaks up a cinnamon custard before baking into a soft, sliceable pudding with a golden top. Raisins add small pockets of sweetness, so it needs no icing or extra sauce.

Ingredients

• 300 g day-old bread, cubed
• 100 g raisins
• 500 ml whole milk
• 3 large eggs
• 80 g brown sugar
• 30 g butter, melted
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat the oven to 175°C. Use 5 g of the melted butter to grease a 20 cm square baking dish. Spread the bread cubes and raisins evenly in the dish.
2. Whisk the eggs, milk, brown sugar, remaining 25 g butter, cinnamon, vanilla and salt in a bowl until combined.
3. Pour the custard evenly over the bread. Press the bread gently into the liquid and leave to soak for 15 minutes.
4. Bake for 40–45 minutes until the top is golden and the center is set with a slight soft wobble, not a pool of liquid. Loosely cover with foil if the top browns before the center sets.
5. Let stand for 15 minutes so the custard settles, then cut into eight portions and serve warm. The interior should be moist around the bread with raisins distributed throughout.
6. Cool leftovers promptly and refrigerate within two hours. Keep covered for up to three days and reheat individual portions until hot throughout.

Use bread with some structure

A plain white loaf or lightly enriched bread works well. Very fresh, fluffy bread can collapse quickly; day-old cubes hold their shape while soaking up custard.

Give the custard time to soak

Press dry corners gently under the liquid and leave the dish for fifteen minutes before baking. This helps prevent a dry top and a wet bottom.

Look for a set center

The middle should tremble softly rather than ripple like liquid. Letting the pudding stand after baking makes it easier to portion.

FAQs

How many servings does this make?

Makes 8 servings using the pan or equipment listed.

What should I check before serving?

Let stand for 15 minutes so the custard settles, then cut into eight portions and serve warm. The interior should be moist around the bread with raisins distributed throughout.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours. Keep covered for up to three days and reheat individual portions until hot throughout.