There’s something deeply nostalgic about Bread and Raisin Pudding—its warm, custardy layers remind me of a tiny café in Lisbon, where stale brioche was given a second life with cinnamon and citrus. This version brings that soul-comforting bite home, pairing old-world frugality with global flair.
Using leftover bread is more than just thrifty—it’s a technique rooted in both Southern kitchens and European bakeries. The bread tastes as good as our Funfetti Quick Bread and Zucchini Banana Bread.
Baked low and slow in a bain-marie, this pudding turns humble pantry staples into dessert gold. Whether you’re new to bread pudding or giving an old favorite a twist, this recipe invites curiosity and creativity with every spoonful.
What Makes This Recipe Special?
- I first made this after returning from Spain, where day-old bread becomes culinary gold—it taught me to see leftovers as ingredients, not waste.
- It’s become my favorite “lazy Sunday” dessert; just whisk, layer, bake, and it makes the house smell like a bakery in New Orleans.
- I swap in cardamom or orange zest when I want a subtle flavor shift—it’s versatile enough to bend to your pantry and your mood.
- Surprisingly, it helped me cut back on ultra-processed sweets—this is indulgent without being cloying, and full of real ingredients.
- And the taste? Buttery, custard-rich, with bursts of juicy raisin in every bite—like comfort and elegance had a baby.
Homemade Bread And Raisin Pudding Recipe
This classic bread and raisin pudding is a cozy, old-fashioned dessert made with buttery bread cubes, sweet raisins, and a creamy custard flavored with vanilla and cinnamon. Baked until golden and springy, it's comforting, simple to prepare, and perfect for chilly evenings or family gatherings.
Equipment
- 8-inch square baking dish
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Fork
Ingredients
- 2 tbsp unsalted butter, melted
- 6 slices day-old bread, torn into small pieces
- 1 tsp ground cinnamon
- ¾ cup white sugar
- 1 tsp vanilla extract
- 4 large eggs, beaten
- ½ cup raisins
- 2 cups milk
Instructions
- Gather all the ingredients and preheat your oven to 350°F (175°C).
- Place the bread pieces evenly in an 8-inch square baking dish, drizzle the melted butter over them, and sprinkle the raisins on top.
- In a medium bowl, whisk together the milk, sugar, eggs, cinnamon, and vanilla until fully blended.
- Pour this mixture over the bread and gently press down with a fork to ensure all the bread is soaked.
- Bake for approximately 45 minutes, or until golden brown and firm to the touch.
Notes
- Use slightly stale bread for better absorption and texture.
- Soak raisins in warm water or rum for 10 minutes to plump them before adding.
- For extra richness, substitute half the milk with heavy cream.
- A pinch of nutmeg can enhance the flavor alongside the cinnamon.
| Calories | 165kcal |
| Carbohydrates | 27g |
| Fiber | 1g |
| Fat | 5g |
| Protein | 5g |
| Cholesterol | 70g |
Tips To Ease Your Job!
- Prep Ingredients in Advance: Measure out all ingredients before starting. This makes the process smoother and prevents missing a step.
- Use Day-Old Bread: Slightly stale bread holds its shape and soaks up the custard better than fresh, soft bread.
- Melt Butter in the Microwave: Save time by melting butter in a microwave-safe bowl for 20–30 seconds instead of on the stove.
- Whisk Wet Ingredients Thoroughly: Make sure the eggs, milk, and sugar are fully combined—this ensures a smooth, lump-free custard.
- Use Cooking Spray or Butter on the Dish: Lightly grease your baking dish to prevent sticking and make cleanup easier.
