A warm, comforting dessert that’s soft on the inside, golden on top, and finished with a sweet vanilla glaze. This old-fashioned bread pudding is incredibly easy to make and perfect for breakfast, brunch, or dessert. The creamy custard combined with juicy raisins makes every bite irresistible — no wonder it becomes a family favorite so quickly!
Why You’ll Love This Recipe
Simple pantry ingredients
Soft, creamy, and comforting texture
Perfect way to use leftover bread
Easy enough for beginners
Delicious served warm or chilled
Ingredients
For the Bread Pudding
6 cups brioche or French bread, cubed
1 cup raisins
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted butter
For the Vanilla Glaze
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Bread
Preheat your oven to 350°F (175°C). Grease a baking dish with butter or nonstick spray.
Place the cubed bread into the dish and sprinkle the raisins evenly over the top.
Step 2: Make the Custard
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
Pour the mixture evenly over the bread cubes. Gently press the bread down so it absorbs the custard.
Let it rest for 10–15 minutes.
Step 3: Bake
Drizzle melted butter over the top.
Bake for 40–45 minutes, or until golden brown and the center is set.
Step 4: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over the warm bread pudding before serving.
Serving Suggestions
Serve warm with:
Fresh coffee
Vanilla ice cream
Whipped cream
Extra cinnamon on top
Tips & Notes
Brioche bread gives the richest flavor and texture.
For extra sweetness, soak the raisins in warm water or rum for 10 minutes before using.
Leftovers can be refrigerated for up to 3 days.
Reheat in the microwave for a soft, fresh-from-the-oven texture.
Storage
Store covered in the refrigerator for up to 3 days.
You can also freeze individual portions for easy reheating later.
Creamy Raisin Bread Pudding
