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Panera Cinnamon Raisin Bread Pudding: A Cozy Classic

The aroma alone transports me back to childhood. I vividly recall my grandmother’s kitchen, always filled with the comforting scent of cinnamon and warm bread. While her recipe wasn’t exactly this Panera-inspired bread pudding, it evoked the same feeling of home. The sweet, custardy warmth, dotted with plump raisins and the unmistakable spice of cinnamon – it’s a hug in a bowl, perfect for a chilly afternoon or a lazy weekend brunch. Now, let’s recreate that magic!

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30-45 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6
Yield: 1 casserole
Dietary Type: Vegetarian

Ingredients

½ cup raisins
⅓ cup orange juice
8 slices Panera Cinnamon Raisin Bread, cut into 1-inch cubes
3 tablespoons melted butter
2 cups milk
3 large eggs
⅓ cup sugar
1 teaspoon vanilla
1 pinch salt

Equipment Needed

2-quart casserole dish (or 6 ramekins)
Large bowl
Medium bowl
Whisk
Cookie sheet

Instructions

Begin by preheating your oven to 350°F (175°C). Ensure your oven rack is positioned in the center.
Prepare your baking dish. Brush a 2-quart casserole dish (or six individual ramekins) generously with melted butter, or spray with a non-stick cooking spray. This will prevent sticking and ensure easy removal of the finished bread pudding.
In a medium bowl, combine the raisins and orange juice. Allow the raisins to soak for at least 15 minutes. This plumps them up beautifully, adding extra moisture and a burst of citrusy flavor to the final dish.
While the raisins are soaking, place the cinnamon raisin bread cubes in a large bowl. Drizzle with the melted butter and gently toss to coat evenly. This adds richness and helps the bread toast beautifully in the oven.
Spread the buttered bread cubes in a single layer on a cookie sheet. Bake in the preheated oven until the cubes are golden brown and slightly crisp, about 8-10 minutes. This step is crucial for preventing a soggy bread pudding. Once baked, allow the bread cubes to cool slightly.
Evenly distribute the cooled, toasted bread cubes into the prepared casserole dish or ramekins.
Drain any remaining orange juice from the bowl of soaking raisins. Top the bread cubes with the plumped raisins, ensuring they are evenly distributed throughout.
In a medium bowl, whisk together the milk, eggs, sugar, salt, and vanilla extract. Continue whisking until the sugar is completely dissolved and the mixture is smooth and homogenous. This forms the custard base for the bread pudding.
Pour the custard mixture evenly over the bread cubes and raisins in the casserole dish or ramekins. Gently press down on the bread cubes to ensure they are fully submerged in the custard.
Cover the casserole dish and refrigerate for at least 15 minutes. This allows the bread to absorb the custard thoroughly, resulting in a richer, more flavorful bread pudding. You can also refrigerate it for longer, even overnight, for an even deeper flavor infusion.
Place the casserole dish (or ramekins, placed on a cookie sheet) in the preheated oven. Bake until the center is set and the custard is slightly puffed and golden brown. This usually takes approximately 45 minutes for a casserole dish or 30 minutes for ramekins. To check for doneness, insert a knife into the center; it should come out mostly clean. A little bit of moisture is fine.
Remove the bread pudding from the oven and let it cool for at least 15 minutes before serving. This allows the custard to set further and prevents it from being too runny.

Expert Tips & Tricks

Spice It Up: For an extra layer of warmth, add a pinch of ground nutmeg or cardamom to the custard mixture.
Make Ahead: Prepare the bread pudding completely, up to the baking stage, and refrigerate it overnight. This allows the flavors to meld together beautifully. Just add a few minutes to the baking time.
Crispy Top: For a crispier top, sprinkle a mixture of brown sugar and cinnamon over the bread pudding before baking.
Bread Matters: While Panera Cinnamon Raisin Bread is ideal, you can substitute with other cinnamon raisin bread. Just be sure it’s a good quality loaf. Slightly stale bread works best.
Custard Consistency: Don’t overbake the bread pudding, as this will result in a dry and rubbery texture. The center should still be slightly jiggly when you remove it from the oven. It will continue to set as it cools.

Serving & Storage Suggestions

Serve the Panera Cinnamon Raisin Bread Pudding warm, either on its own or with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s also delicious with a sprinkle of powdered sugar.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions for 30-60 seconds, or bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Freezing is not recommended as it will alter the texture of the custard.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	483 kcal	N/A
Calories from Fat	173 g	36%
Total Fat	19.2 g	29%
Saturated Fat	10 g	49%
Cholesterol	198.6 mg	66%
Sodium	417.5 mg	17%
Total Carbohydrate	66.4 g	22%
Dietary Fiber	3 g	11%
Sugars	32.5 g	129%
Protein	13.6 g	27%

Please note that these values are estimates and may vary depending on specific ingredients used.

Variations & Substitutions

Dairy-Free: Substitute the milk with almond milk, soy milk, or oat milk for a dairy-free version.
Egg-Free: Use an egg replacer like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer.
Gluten-Free: Use gluten-free cinnamon raisin bread.
Add Nuts: Stir in chopped pecans, walnuts, or almonds for added texture and flavor.
Chocolate Chips: For a richer dessert, sprinkle chocolate chips over the bread cubes before adding the custard.
Seasonal Fruit: Add diced apples, pears, or peaches for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I use day-old bread for this recipe?
A: Absolutely! Slightly stale bread is actually ideal for bread pudding as it absorbs the custard better.

Q: How can I prevent the bread pudding from being soggy?
A: Toasting the bread cubes before adding the custard is crucial. This helps them retain their texture and prevents the bread pudding from becoming overly soggy.

Q: Can I make this bread pudding in a slow cooker?
A: Yes, you can. Prepare the bread pudding as directed, then transfer it to a greased slow cooker. Cook on low for 2-3 hours, or until the center is set.

Q: What is the best way to check for doneness?
A: Insert a knife into the center of the bread pudding. If it comes out mostly clean, it’s done. A little bit of moisture is okay, as it will continue to set as it cools.

Q: Can I add alcohol to this recipe?
A: Yes, you can add a splash of rum, bourbon, or brandy to the custard mixture for a more sophisticated flavor.

Final Thoughts

This Panera Cinnamon Raisin Bread Pudding is more than just a recipe; it’s an experience. The comforting aroma, the delightful blend of textures, and the sweet, spiced flavors will transport you to a place of warmth and nostalgia. I encourage you to give this recipe a try and share your own variations and experiences. Pair it with a cup of hot coffee or tea, and enjoy a moment of pure culinary bliss. Happy baking!

Panera Cinnamon Raisin Bread Pudding Recipe