Hello! I hope your week is going well! Today, I’m sharing an oldie, but a goodie and I promise, this Cinnamon Raisin Bread Pudding is going to change your perspective on bread ends!
I save the bread ends from every loaf of bread we eat.
No one ever wants to eat the ends in my house and I hate to throw them away.
So, instead, I throw the ends into the freezer and leave them there until I’m ready to make something with them, like this bread pudding.
My family makes fun of my piles of bread ends in the freezer, but they’re always grateful when something good comes from them!
In the past, I’ve also made homemade bread crumbs or croutons with the leftover bread, but, this Cinnamon Raisin Bread Pudding is my favorite way to use up the ends.
It’s delicious, easy to make and it’s obviously super cheap to make because you’re using up something that you’d otherwise throw away.
Plus, you can alter the recipe by using any kind of bread you have on hand.
Or switch up the add-ins for whatever you have available – substitute the raisins for chocolate chips, dried cranberries, nuts or any of your favorite dried fruits.
You could even add chunks of candy, too.
There’s a sure-fire way to get the kids to eat it!
I used a combination of bread ends from a variety of homemade breads, rye bread, store bought bread and my honey sandwich bread for the batch shown in these photos.
The recipe is so versatile, you’re going to love it!
Just stick to the basics – the bread and custard mixture – then add your favorite toppings as desired and you’ll be amazed at the new bread pudding recipes you’ll come up with!
So, let’s get started…
Here’s the recipe –
- Large casserole dish
- Large mixing bowl
- Small mixing bowl
- 4 cups bread, torn into 1 inch pieces
- 4 cups milk
- 2 eggs
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup golden raisins
- 1/2 cup raisins
- 1 1/2 cup confectioners sugar
- 1 tablespoon maple syrup
- 1/2 cup milk
- Preheat the oven to 375 degrees Fahrenheit.
- Arrange torn bread in a large casserole dish.
- Combine milk, eggs, sugar, vanilla extract, cinnamon and nutmeg in a large mixing bowl. Whisk until smooth and creamy.
- Sprinkle raisins over the bread.
- Pour the milk mixture over the bread and raisins.
- Place in the oven and bake for 50 to 55 minutes or until the top is golden brown.
- Combine confectioners sugar, maple syrup and milk in a small mixing bowl. Whisk until smooth and creamy.
- Remove Cinnamon Raisin Bread Pudding from the oven. Pour icing mixture over the top while it is still hot.
- Cool for 15 to 20 minutes, then serve warm with vanilla ice cream or whipped cream.
You might also like:
- Cinnamon Vanilla Cake Mix Cookies
- Strawberry Shortcake Trifle With Angel Food Cake
- Cranberry Orange Bread Recipe
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Have a Spectacular Day!
Vanessa Hamlin is the owner and founder of Food Life Design and VLHamlinDesign. With her passion for frugal living and homesteading, Vanessa loves to write about easy recipes, making money, gardening, home remedies and everything else that a good life entails! When she’s not writing for Food Life Design or creating products for VLHamlinDesign, you’ll find Vanessa reading, drawing, gardening, cooking or spending time with her family.