Cinnamon Raisin Bread Pudding

Sorry for the lack of updates everyone, I’ve been really busy with my Economic 164 AW papers ( Papers are about finance of 18th Century British and Western European Countries, I know sounds like a huge SNOOZE FEST). Anyways I thought I would just throw in something I made awhile back, my first Cinnamon Raisin Bread Pudding! It’s relatively simple to make, I treated it like a creme brulee so the inside is VERY soft, rich, and creamy, just like a creme brulee while the outside is nice and crusty, not bad for the first try!

Amazing ala mode, creamy on the inside and crusty on the outside!

Amazing ala mode, creamy on the inside and crusty on the outside!


  • 1 stick unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, lightly beaten
  • 1  cup heavy cream*
  • 1 1/2 cups of milk (2%)*
  • About 8 slices of raisin cinnamon bread, it depends how much you can fit in (more on this below)
  • 1/2 cup raisins
  • A splash of Bacardi Rum 😉


Preheat oven to 350 degrees F.

In a large bow, combine butter and sugar process until well blended. Add cinnamon, and vanilla, and whip it to combine. Oh yes, and put a splash of your favorite rum for that little “mmm what’s that?” taste. My favorite is Bacardi White Rum 😉

In a separate bowl, beat the eggs, cream, and milk together into a smooth and fluffy consistency.

***This is where you can substitute all the cream for milk if you want a lighter bread pudding ( I don’t like it since it’s too light) or you can substitute it with all cream (way too rich for me, it will make you feel like you’re eating butter). I think that 1 1/2 cups of milk (2%) and 1 cup of cream is a perfect balance for a light and rich bread pudding.

Lightly butter a cast iron pan (Mine is a 10″) or a baking dish, I like my cast iron pan since it give it a very classy look and also it’s the best darn heat retainer and disperser ever!  Break up the bread into 1-inch pieces and layer in the pan. Scatter the raisins  over the top, and gently mix, it’s easier with your hands, trust me. Pour the egg mixture over the bread; soak for 8 to 10 minutes. You will need to push bread pieces down during this time to ensure even coverage by egg mixture.

Here’s the secret to a lusciously light and fluffy bread pudding, cook it like a creme brulee! Set the cast iron pan over your standard roasting pan (the one that goes under the broiler rack) and fill it with about an inch of water.  Cover the pudding with foil lightly to make it so that steam can get in (called tinting) and bake for 35minutes. Remove foil and bake for additional 10 minutes to brown the top, it may vary for your oven so put it in there until the top seems dry and golden brown and delicious. The croissant bread pudding is done when the custard is set, but still soft. Allow to cool.

Get a spoon and ice cream and Nom Nom Nom!

~ by Clifton Su on May 7, 2009.

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