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

Reviews for Cinnamon-Raisin Bread Pudding

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Klkeegan 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 147669
Reviewed Mar. 11, 2012

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

Mrs. Sizemore 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 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 59733
Reviewed Apr. 7, 2008

"a very fast recipe to make."

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