Cinnamon-Raisin Bread Pudding
A warm, comforting dessert made with day-old bread, cinnamon, and raisins, baked to golden perfection for Easter gatherings. This American-inspired brunch recipe, ready in about 70 minutes, combines day-old bread, milk, eggs into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, cubed day-old bread
- 2 cups milk
- 3 large eggs
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 cup raisins
- 1 tsp vanilla extract
- 2 tbsp, melted butter
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 350°F. Grease a 9x13-inch baking dish with 2 tbsp melted butter.
- Step 2: In a large bowl, whisk together 3 large eggs, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla extract, and 2 cups milk until well combined.
- Step 3: Add 4 cups cubed day-old bread and 1/2 cup raisins to the bowl, stirring until bread absorbs the liquid. Pour mixture into prepared baking dish and bake for 45 minutes until set and golden brown.
