Need an easy recipe that tastes like it was made in Grandma’s kitchen? Try my Cinnamon Raisin Bread Pudding – it’s sweet, delicious and so simple to make.
I save the bread ends from every loaf of bread we eat. No one ever wants to eat the ends in my house and I hate to throw them away. Instead, I just throw the ends into the freezer and leave them there until I’m ready to make something with them…like this bread pudding.
My family makes fun of my piles of bread ends in the freezer, but they’re always grateful when something good comes from them!
In the past, I’ve also made homemade bread crumbs or croutons with the leftover bread, but, this Cinnamon Raisin Bread Pudding is my favorite way to use up the ends. It’s delicious, easy to make and it’s very affordable when your grocery budget is lacking.
You can alter the recipe by using any kind of bread you have on hand. Or switch up the add-ins for whatever you have available – substitute the raisins for chocolate chips, Craisins, nuts or your favorite dried fruit.
You could even add chunks of candy, if you wanted to.
I used a combination of bread ends from a variety of homemade breads, rye bread, store bought bread and my honey sandwich bread for the batch shown in these photos.
The recipe is so versatile!
Just stick to the basics – the bread and custard mixture – then add your favorite toppings as desired. You’ll be amazed at the new bread pudding recipes you’ll come up with!
Here’s the recipe –
- 4 cups bread, torn into 1 inch pieces
- 4 cups milk
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup golden raisins
- 1/2 cup raisins
- 1 1/2 cup confectioners sugar
- 1 tablespoon maple syrup
- 1/2 cup milk
- Preheat the oven to 375 degrees Fahrenheit.
- Arrange torn bread in a large casserole dish.
- Combine milk, eggs, sugar, vanilla extract, cinnamon and nutmeg in a large mixing bowl. Whisk until smooth and creamy.
- Sprinkle raisins over the bread.
- Pour the milk mixture over the bread and raisins.
- Place in the oven and bake for 50 to 55 minutes or until the top is golden brown.
- Combine confectioners sugar, maple syrup and milk in a small mixing bowl. Whisk until smooth and creamy.
- Remove Cinnamon Raisin Bread Pudding from the oven. Pour icing mixture over the top while it is still hot.
- Cool for 15 to 20 minutes, then serve warm with vanilla ice cream or whipped cream.
You might also like:
- Cinnamon Vanilla Cake Mix Cookies
- Strawberry Shortcake Trifle With Angel Food Cake
- Cranberry Orange Bread Recipe
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