Cinnamon-Raisin Bread Pudding Recipe
Cinnamon-Raisin Bread Pudding Recipe photo by Taste of Home
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Cinnamon-Raisin Bread Pudding Recipe

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Field editor Edna Hoffman of Hebron, Indiana shares this rich bread pudding recipe that goes together in minutes. There's plenty of old-fashioned cinnamon's sure to become a favorite!
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 2 servings


  • 1 cup cubed cinnamon-raisin bread
  • 1 egg
  • 2/3 cup 2% milk
  • 3 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/3 cup raisins

Nutritional Facts

1 slice: 337 calories, 11g fat (6g saturated fat), 133mg cholesterol, 260mg sodium, 54g carbohydrate (42g sugars, 3g fiber), 9g protein.


  1. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
  2. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.
Originally published as Cinnamon-Raisin Bread Pudding in Taste of Home April/May 2007, p57

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Klkeegan User ID: 8565168 253946
Reviewed Sep. 11, 2016

"Was wonderful. Everyone loved it. Did not want all the egg yolks in a vanilla sauce. Served it with a whiskey sauce. Was awesome. Due to allergies, used chopped dates instead of raisins. Highly recommend it."

Home Cooker User ID: 5776968 147669
Reviewed Mar. 11, 2012

"Made it for 8 servings and increased ingredients accordingly. Easy and delicious. Will definietly make it again."

Mrs. Sizemore User ID: 5736519 142491
Reviewed Jan. 2, 2011

"I've made this recipe twice now and each time I've doubled or tripled the recipe and it still comes out perfect!"

Katmom51 User ID: 634918 75884
Reviewed Feb. 27, 2010

"The first time I made this recipe, I was part of a dinner that I was taking to a sick friend. I doubled it as I wanted enough for my husband and me too. It was so good, that i made it the very next day again. I am now copying the recipe as that same friend raved about it and wanted the recipe."

heidisilvan User ID: 2996375 59733
Reviewed Apr. 7, 2008

"a very fast recipe to make."

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