Bread Pudding Recipe With Raisin Bread: Custardy Richness With Plump Raisins

This bread pudding transforms simple raisin bread into a custardy, rich dessert that feels like a warm hug on a plate.

With plump raisins bursting in every bite and a golden top, it proves that sometimes the most comforting dishes come from the simplest ingredients.

Ingredients for Bread Pudding Recipe with Raisin Bread

Stale raisin bread becomes extraordinary with these rich, custardy ingredients waiting in your kitchen.

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The bread is everything here. Stale raisin bread absorbs the custard best—fresh bread turns mushy. Challah or brioche with raisins work beautifully if you find them at Whole Foods or a local bakery. For the dairy, organic full-fat milk and cream from Trader Joe’s or Organic Valley deliver the richest texture. Always check the raisin bread isn’t too fresh; day-old loaves are ideal.

No raisin bread? Cinnamon swirl or Hawaiian rolls (torn into chunks) make great substitutes. Half-and-half can replace the milk-cream combo in a pinch. Skip the vanilla bean? Double the extract. For extra depth, add 1 tbsp bourbon to the custard. The raisins can be golden or regular—soak in warm water for 10 minutes if they seem dry.

Assemble and refrigerate the pudding overnight for deeper flavor development. Baked pudding keeps 3-4 days covered in the fridge. Reheat individual portions in the microwave with a splash of cream. Freezes beautifully for up to 2 months—thaw overnight before reheating.

Step-by-Step Instructions for Bread Pudding With Raisin Bread

Master the technique for custardy richness with every bite of this classic dessert.

Step 1: Prepare the Bread and Baking Dish

Preheat your oven to 350°F. Use the 0.5 cup Unsalted Butter to generously grease a 9×13-inch baking dish, ensuring all surfaces are well coated to prevent sticking.

Spread the 6 cups Raisin Bread cubes on a baking sheet and toast in the preheated oven for 8-10 minutes until lightly dried but not browned. This step ensures the bread absorbs the custard properly without becoming soggy.

Step 2: Infuse and Combine Wet Ingredients

In a saucepan, warm the 2 cups Whole Milk and 1 cup Heavy Cream over medium heat until small bubbles form at the edges. Split the 1 whole Vanilla Bean, scrape out the seeds, and add both seeds and pod to the warm milk mixture. Remove from heat, cover, and let steep for 10 minutes.

In a large bowl, whisk together the 4 whole Large Eggs, 0.75 cup Granulated Sugar, and 0.25 cup Light Brown Sugar until the mixture is pale and slightly thickened. Slowly pour in the warm, infused milk mixture while whisking continuously to temper the eggs.

Step 3: Season and Combine with Bread

Stir the 1 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.5 tsp Salt into the egg and milk mixture. Remove the vanilla pod from the liquid and discard.

Add the toasted 6 cups Raisin Bread cubes and 0.75 cup Raisins to the custard mixture. Gently fold everything together until the bread is fully coated. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.

Step 4: Bake to Golden Perfection

Transfer the bread mixture to the prepared baking dish, spreading it evenly. Press down lightly to ensure all the bread is submerged in the custard. Place the dish in the 350°F oven and bake for 45-50 minutes.

Baking is complete when the top is golden brown and the center is set but still slightly jiggly. A knife inserted in the center should come out clean. If the top browns too quickly, tent the dish with foil for the remaining baking time.

Step 5: Cool and Serve

Remove the bread pudding from the oven and let it cool in the dish on a wire rack for 15 minutes. This allows the custard to set fully. Serve warm, with the pudding slightly firm but still moist and custardy.

Each serving should showcase the rich, creamy texture and the bursts of sweetness from the plump raisins. For an extra touch, drizzle with a simple vanilla sauce or serve with a scoop of vanilla ice cream.

Regional Styles of This Recipe

British Style

In the UK, this dessert often uses sultanas instead of raisins, soaking them in warm tea for 20 minutes before adding to the custard. The bread is typically white sliced loaf with currants, creating a lighter texture. I love the subtle tea infusion in the fruit. 💛

Southern US Tradition

Down south, we use cinnamon-raisin bread and add ½ cup chopped pecans for crunch. The custard often includes 1 tbsp bourbon for depth. I remember my grandma’s version had a caramel sauce drizzle that was legendary.

French Pain Perdu

French bread pudding uses brioche or challah with raisins soaked in rum or Grand Marnier. The custard is richer with extra egg yolks. I learned this version during my culinary training—it’s decadent with a vanilla bean crème anglaise.

Caribbean Twist

In Caribbean kitchens, they add coconut milk to the custard and use tropical fruit like diced mango or pineapple. The raisins are often replaced with dried currants. A sprinkle of toasted coconut flakes on top adds texture. 🌴

New Orleans Style

This version includes 1 tsp allspice and ½ tsp cloves in the custard. The bread is often French bread with raisins, and it’s served with a whiskey sauce. I first tried this at a local jazz brunch—it’s unforgettable.

Canadian Variation

Canadians often use maple syrup in the custard instead of sugar, and sometimes add dried cranberries alongside raisins. The result is a subtly smoky sweetness. I’ve found 1/3 cup maple syrup replaces the brown sugar beautifully.

Frequently Asked Questions