Whether you call this a breakfast indulgence or a dessert, Cinnamon Raisin Bread Pudding is a must-try. It’s incredibly tasty and surprisingly simple to make.
- Preheat the oven to 350°F.
- Butter two 8-inch round cake pans.
- Line the bottom of each pan with a round of parchment paper and butter the paper.
- Spread 12 slices of bread with 1 teaspoon softened butter each.
- Spread the remaining 12 slices with 2 teaspoons orange marmalade each.
- Form sandwiches with the buttered and marmalade-smeared slices facing each other.
- Trim the crusts from the sandwiches.
- Cut each sandwich into quarters on the diagonal.
Make sure your 8″ pans are well-buttered and lined with parchment just on the bottom. Coat the top of the parchment with butter as well to prevent sticking.
Tip: When cutting parchment to fit, cut inside any traced line so no pencil marks remain. If you bake often, precut parchment rounds can save time.
- Arrange the prepared bread pieces in the lined pans, stacking and overlapping so they fit snugly.
- In a small bowl, stir together the raisins, packed brown sugar, and ground cinnamon.
- Sprinkle that mixture evenly over the layered bread.
Now for the custard that turns this into Cinnamon Raisin Bread Pudding.
The custard is simple: heavy cream, sweetened condensed milk, and eggs. Rich, yes—but perfect for an occasional treat.
- In a large bowl, whisk together 2 cups heavy cream, a 14-ounce can of sweetened condensed milk, and 2 large eggs until smooth.
- Pour the custard evenly over the bread in both pans.
- Press the bread gently to help it absorb the mixture.
- Bake for about 45 minutes, or until a knife inserted into the center comes out clean.
- Let the pans cool on a wire rack for 20 minutes.
- While the puddings cool, warm the remaining marmalade in a small saucepan over low heat.
- Loosen the sides of the puddings from the pans.
- Invert one pan onto a serving platter, shake gently to release, and peel off the parchment.
- Brush half of the warm marmalade over that top layer.
- Invert the second pan onto a baking sheet or wire rack, then invert it again so the top faces up. Gently place this layer on top of the first.
- Spread the remaining warm marmalade over the assembled pudding.
- This bread pudding is best served within two hours while it’s still slightly warm.
- If you like, garnish with slices of blood orange, a dollop of whipped cream, and a sprig of fresh rosemary.
Served warm, this pudding evokes the flavors of a cinnamon roll—only better: moist, rich, and full of cinnamon-raisin flavor. A spoonful of whipped cream and a bright slice of blood orange elevate it beautifully.
Is this Cinnamon Raisin Bread Pudding a breakfast treat or a dessert?
Cinnamon Raisin Bread Pudding
Recipe from BH&G
Serve while still warm with a dollop of whipped cream.
Ingredients
- 24 slices cinnamon-raisin bread (two 12- to 16-ounce packages)
- 1/4 cup unsalted butter, softened (plus more for the pans)
- 17 ounces orange marmalade, divided
- 1/4 cup raisins
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- Whipped cream, for serving (optional)
- Sliced blood orange, for serving (optional)
- Fresh rosemary sprigs, for garnish (optional)
Instructions
- Preheat oven to 350°F. Butter two 8-inch round cake pans. Line the bottom of each pan with parchment paper and butter the paper.
- Spread 12 bread slices with 1 teaspoon softened butter each; spread remaining 12 with 2 teaspoons marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.
- In a large bowl, whisk together the cream, condensed milk, and eggs. Pour the mixture evenly over the bread. Press bread down to absorb the custard. Bake for 45 minutes or until a knife inserted in the center comes out clean. Let cool for 20 minutes in pans on a wire rack.
- Meanwhile, in a small saucepan warm the remaining marmalade over low heat.
- Loosen the sides of the puddings from the pans. Invert one pan onto a platter; shake gently to loosen the bottom and remove the parchment. Spread half of the warm marmalade over the top. Invert the second pan onto a baking sheet or wire rack, then invert it again so the top faces up; gently place it on the first layer and top with the remaining marmalade.
- Best when served within two hours. If desired, top with slices of blood orange and a dollop of whipped cream garnished with a sprig of fresh rosemary.
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