Cinnamon Swirl Raisin Bread Pudding

"This is great if you like the ingredients! I copied this from somewhere and had it on a recipe card. NOT a diet recipe!"
photo by MissMary1984 photo by MissMary1984
photo by MissMary1984
photo by MissMary1984 photo by MissMary1984
Ready In:
1hr 25mins




  • Preheat oven to 350 degrees.
  • Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
  • Toss gently until bread is coated.
  • Let bread soak about 15 minutes.
  • In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
  • Add vanilla extract and pour this mixture over the milk soaked bread.
  • Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
  • Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
  • If you like a crusty top, dot with pats of butter.
  • Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
  • Serve with some heavy cream!

Questions & Replies

  1. Can I use agave nectar instead of granulated sugar, and if so, how much?
  2. Where does the heavy cream come into play


  1. I was looking for a recipe that used raisin bread. Since raisin bread is fairly sweet the amount of sugar looked crazy big to me and so I used one cup instead of two. I have a sweet tooth and it was still a bit too sweet for me. If I do this again I will make it with half a cup of sugar which with the sugar in the bread should make it about right. I added an egg because I like bread pudding custardy and that worked well. It looked great and tasted good -- just too sweet.
  2. very easy to prepare. definitely serve with either vanilla ice cream or whipped cream. i added yellow raisins to this recipe. tastes best right out of the oven...yum!
  3. This was a faboulously moist and flavorful bread pudding. Simple ingredients and instructions...very easy to do "on the fly". This is deffinately something i will repeat.
  4. I used cinnamon raisin bread I made and sliced it a bit thicker than breads you buy. I also added 1 extra egg as I like it really "custardy." I also added a light sprinkle of cinnamon to the top and a dash of nutmeg to the top as well. My dad and I are the big bread pudding monsters in the family and serving with heavy cream is British in origin. We both loved it and dad being Scottish adored it! Thank you for a keeper!


<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
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