Bread Pudding Recipe With Raisins: Custardy Richness with Plump Dried Fruit

This classic bread pudding transforms day-old bread into a custardy, comforting dessert with every bite.

Plump raisins soak up the rich vanilla custard as it bakes to golden perfection, creating a dish that’s both humble and extraordinary.

Ingredients for Bread Pudding Recipe with Raisins

Stale bread and plump raisins meet rich custard for a dessert that’s both humble and extraordinary.

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The bread is critical here. Brioche or challah from a quality bakery yields the most luxurious texture—avoid pre-sliced sandwich bread, as it lacks the necessary sturdiness. Look for day-old loaves at Whole Foods or a local bakery (they often discount them). The raisins should be plump and moist; if they’re dry, soak them in warm water for 10 minutes to revive. Sun-Maid is a reliable brand for consistent quality.

No brioche? Croissants or Hawaiian rolls work beautifully, though they’re sweeter. Out of raisins? Dried cranberries or chopped dried apricots add a nice tartness. For a dairy-free version, swap the milk and cream for coconut milk (full-fat). The vanilla bean is optional but elevates the flavor—if using, scrape the seeds into the custard and save the pod for infusing sugar or cream.

Assemble the pudding just before baking for best texture. Leftovers keep well, covered, in the fridge for up to 4 days. Reheat individual portions in the microwave with a splash of milk to restore the custardy richness. Freezes beautifully for up to 3 months—thaw overnight before reheating.

Step-by-Step Instructions for Bread Pudding With Raisins

Master the technique for custardy richness with perfectly plump dried fruit in every bite.

Step 1: Prepare the Bread and Raisins

Cut the 8 cups Day-Old Bread into 1-inch cubes if not pre-cut. Spread them on a baking sheet and bake at 300°F for 10-15 minutes to dry slightly—this prevents a soggy texture. Meanwhile, place the 1 cup Raisins in a small bowl and cover with hot water to plump for 10 minutes. Drain well before using.

This drying step is crucial for bread pudding with structure rather than mush. The raisins should be tender but not bursting, absorbing just enough moisture to soften without bleeding color into the custard.

Step 2: Infuse the Custard Base

In a large bowl, whisk together the 4 whole Large Eggs, 0.75 cup Granulated Sugar, and 0.5 cup Brown Sugar until the mixture lightens slightly and the brown sugar dissolves. Slowly pour in the 2 cups Whole Milk and 1 cup Heavy Cream, whisking constantly to create a smooth, homogeneous base.

Add the 2 tsp Pure Vanilla Extract, 1 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, and 0.5 tsp Salt. If using the 1 whole Vanilla Bean, split it lengthwise, scrape the seeds into the mixture, and add the pod for additional infusion. Let this sit for 5 minutes to allow the spices to bloom.

Step 3: Combine and Soak

Place the toasted bread cubes in a large mixing bowl. Pour the custard mixture evenly over the bread, pressing down gently to ensure all pieces are submerged. Fold in the drained 1 cup Raisins so they’re evenly distributed—this guarantees every serving has those bursts of sweetness.

Let the mixture soak for 20-30 minutes at room temperature, occasionally pressing the bread down to help it absorb the liquid. You’ll know it’s ready when the bread has absorbed most of the custard but still has some resistance when pressed—it should look saturated but not swimming in liquid.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F. Use 2 tbsp Unsalted Butter to generously grease a 9×13-inch baking dish. Transfer the bread mixture to the dish, spreading it evenly. Drizzle the remaining 2 tbsp Unsalted Butter over the top for added richness and browning.

Bake for 45-55 minutes until the top is golden brown and the center is set with just a slight jiggle—a knife inserted in the center should come out clean. If the top browns too quickly, tent loosely with foil. The pudding should pull away slightly from the edges of the dish when done.

Step 5: Rest and Serve Warm

Remove from the oven and let the bread pudding rest for 10-15 minutes before serving. This allows the custard to set fully and makes for cleaner portions. The texture should be creamy and rich, with the bread cubes tender but still distinct, and the raisins plump and flavorful throughout.

Serve warm, as the contrast between the warm custard and cool toppings like whipped cream or vanilla ice cream is ideal. For best results, consume within 2-3 days, though it’s so good it rarely lasts that long. Reheat individual portions in the microwave for 20-30 seconds if serving leftovers.

Best Sauces and Condiments for This Dish

Classic Vanilla Sauce

I always make a warm vanilla cream sauce by heating 1 cup heavy cream with 2 tbsp sugar and 1 tsp vanilla extract until just simmering. It’s the perfect complement to the spiced custard. Drizzle it over each serving for that extra decadence. ✨

Rum Raisin Glaze

For a boozy twist, combine ½ cup dark rum, ¼ cup brown sugar, and 2 tbsp butter in a saucepan. Simmer until syrupy, then pour over the pudding. The raisins absorb the rum flavor beautifully. I love how this elevates the dish for adult gatherings.

Caramel Drizzle

Store-bought salted caramel sauce works, but I prefer making my own with 1 cup sugar, 6 tbsp butter, and ½ cup cream. The saltiness cuts through the sweetness. Drizzle it just before serving for a glossy finish.

Whiskey-Infused Cream

Whip 1 cup cold cream with 2 tbsp powdered sugar and 1 tbsp bourbon until soft peaks form. Dollop this on top for a light, boozy contrast. The whiskey adds warmth that pairs perfectly with the cinnamon and nutmeg in the pudding.

Citrus Compote

A bright orange or lemon compote adds freshness. Simmer 1 cup citrus segments with ¼ cup sugar and 1 tsp zest until thickened. The acidity balances the richness beautifully, making each bite feel lighter. 💛

Frequently Asked Questions