Cinnamon Raisin Bread Pudding

This rich bread pudding makes absolutely phenomenal leftovers that you can enjoy with your morning coffee for days.

Store any remaining portions in an airtight container in the refrigerator, where they will stay fresh and delicious for up to five days.

Can you freeze bread pudding?

Yes, you can easily wrap individual, unglazed slices tightly in plastic wrap and freeze them for up to three months.

When you are ready to reheat, simply thaw the frozen slices overnight in the refrigerator.

The absolute best way to reheat this dessert is in a 350°F oven for about 10 minutes to restore the crispy top crust.

If you are in a rush, you can microwave individual portions on medium power, though the bread will be slightly softer.

Frequently Asked Questions (FAQ)
Why is my bread pudding watery? A watery bread pudding usually means the custard base did not bake long enough to fully set, or the bread used was too fresh and refused to absorb the liquid. Always use stale, dry bread and ensure the center of the pudding feels slightly firm to the touch before removing it from the oven.

Can I assemble this dessert the night before? Absolutely! You can mix the bread and custard directly in your baking dish, cover it tightly, and let it soak in the refrigerator overnight. When you are ready to bake the next morning, just add about 5 to 10 extra minutes to the covered baking time to account for the chilled dish coming up to temperature

Ingredients