Grandma’s Favorite Raisin Bread Pudding

The aroma alone transports me back to Grandma Elsie’s sun-drenched kitchen. I remember perched on a stool, mesmerized as she transformed day-old cinnamon-raisin bread into a golden, bubbling masterpiece. The sweet, cinnamony scent clinging to her apron as she pulled the warm pudding from the oven – a comforting hug in dessert form that always made everything feel a little bit better. It was more than just a recipe; it was a legacy of love baked into every bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6-8
• Yield: 1 Casserole Dish
• Dietary Type: Vegetarian

Ingredients

• 2 cups milk
• 1 egg
• 2 egg whites
• 4 tablespoons butter, melted
• 2⁄3 cup sugar
• 1 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 4 cups cinnamon-raisin bread, cubed, day-old

Equipment Needed

• Large bowl
• Whisk
• Measuring cups and spoons
• Ungreased casserole dish (approximately 8×8 inch)
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Ensuring the oven is fully preheated guarantees even baking and prevents the pudding from being soggy.

2. In a large bowl, combine the milk, egg, egg whites, melted butter, sugar, cinnamon, and salt. Using a whisk, stir vigorously to thoroughly mix all the ingredients. The goal is to create a smooth, homogenous custard base. Make sure all the sugar is dissolved.

3. Add the cubed cinnamon-raisin bread to the bowl containing the custard mixture. Gently stir the bread into the custard, ensuring that each piece is well coated. Don’t overmix; you want the bread to retain some of its texture.

4. Spoon the bread and custard mixture into an ungreased casserole dish. Distribute the mixture evenly across the dish. Press down lightly to ensure the bread is submerged in the custard.

5. Bake in the preheated oven for 30 minutes, or until the pudding is set and a knife inserted into the center comes out clean. The top should be golden brown and slightly puffed. If the top begins to brown too quickly, you can loosely tent the casserole dish with foil during the last 10-15 minutes of baking.

6. Remove the bread pudding from the oven and let it cool slightly before serving. Cooling allows the pudding to set further, making it easier to slice and serve.

Expert Tips & Tricks

• For a richer flavor, use heavy cream instead of milk, or a combination of both.
• Infuse the milk with a vanilla bean before mixing it with the other ingredients. Simply simmer the milk with a split vanilla bean, then remove the bean and scrape out the seeds before proceeding with the recipe.
• Adding a splash of rum or bourbon to the custard mixture enhances the flavor profile.
• If your bread pudding seems too dry, try adding a bit more milk to the custard base. Conversely, if it’s too wet, add a bit more bread.
• To prevent the bread pudding from sticking to the casserole dish, you can lightly grease the dish with butter or cooking spray, even though the recipe calls for an ungreased dish.
• Day-old bread is essential as it absorbs the custard better than fresh bread. If you only have fresh bread, you can dry it out in a low oven (200°F) for about 15-20 minutes.
• For an extra layer of texture, sprinkle a mixture of brown sugar and chopped nuts (such as pecans or walnuts) over the top of the bread pudding before baking.
• Don’t throw away stale croissants! These make for an exceptionally rich and flavorful bread pudding.
• If you have a convection oven, reduce the baking temperature by 25°F and check for doneness a few minutes earlier.

Serving & Storage Suggestions

Serve warm, straight from the oven, or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect accompaniment. You can also drizzle it with a warm caramel sauce or a dusting of powdered sugar.

Leftover bread pudding can be stored in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also reheat individual portions in the microwave. To prevent drying out during reheating, add a splash of milk or cream.

Bread pudding freezes well for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before reheating as instructed above.

Nutritional Information

(Estimates will vary based on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	110mg	37%
Sodium	350mg	15%
Total Carbohydrate	40g	13%
Dietary Fiber	1g	4%
Sugars	35g	N/A
Protein	8g	16%

Variations & Substitutions

• Dairy-Free: Substitute almond milk, soy milk, or coconut milk for the dairy milk. Use a plant-based butter alternative.
• Egg-Free: Use a commercial egg replacer or a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) to replace the egg. The egg whites can be omitted without replacement, though the final texture will be slightly different.
• Gluten-Free: Use gluten-free cinnamon-raisin bread.
• Spice Variations: Add a pinch of nutmeg, cardamom, or allspice to the custard mixture for a different flavor profile.
• Fruit Additions: Incorporate other dried fruits, such as cranberries or apricots, or fresh fruits like blueberries or sliced apples.
• Chocolate Chip Bread Pudding: Substitute plain or chocolate chip challah for the cinnamon-raisin bread.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of bread?
A: Absolutely! While cinnamon-raisin bread is classic, challah, brioche, or even plain white bread work well. Just be sure to adjust the amount of sugar and cinnamon to your taste.

Q: My bread pudding is too soggy. What did I do wrong?
A: Soggy bread pudding usually means there was too much liquid or the baking time was too short. Make sure you’re using day-old bread and that it’s well-coated but not swimming in custard. Also, ensure your oven is at the correct temperature and bake until a knife inserted into the center comes out clean.

Q: Can I make this ahead of time?
A: Yes! You can assemble the bread pudding ahead of time and store it in the refrigerator for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.

Q: How do I prevent the top from burning?
A: If the top of the bread pudding is browning too quickly, loosely tent the casserole dish with aluminum foil during the last 10-15 minutes of baking.

Q: What can I serve with this bread pudding?
A: Vanilla ice cream, whipped cream, caramel sauce, or a simple dusting of powdered sugar are all excellent accompaniments. A cup of coffee or tea is also a perfect pairing.

Final Thoughts

Grandma Elsie’s Raisin Bread Pudding is more than just a dessert; it’s a warm hug from the past. This recipe is incredibly versatile and forgiving, so feel free to experiment with different breads, spices, and toppings to create your own unique version. Don’t be afraid to add a personal touch and make it your own family tradition. Share this delightful treat with loved ones and let the comforting flavors create lasting memories.