Cinnamon-Raisin Bread Pudding

Oxmoor House
Use the whole loaf, even the crusts and end pieces, in this spiced bread pudding plumped with extra raisins and sweetened with maple syrup.
8 to 10 servings


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4 large eggs, lightly beaten
1 1/2 cups milk
2/3 cup maple syrup
1/2 cup whipping cream
1/3 cup firmly packed brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 cup raisins
1 1/2 (1-pound) loaves day-old cinnamon-raisin bread
Powdered sugar
Garnish: cinnamon sticks
Additional maple syrup


Combine first 7 ingredients in a large bowl; stir in raisins. Cut bread into 1" chunks; add to egg mixture in bowl. Stir gently. Cover and chill overnight.

Pour soaked bread mixture into a lightly greased 9" springform pan. Place springform pan on a jellyroll pan.

Bake, uncovered, at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean. Let cool in pan 10 minutes. Carefully remove sides of springform pan; sprinkle bread pudding with powdered sugar. Garnish, if desired. Cut into wedges, and serve warm with additional maple syrup.

Note: You can bake this in a 9" square pan or a 11" x 7" x 1 1/2" baking dish if you don't have a springform pan. Servings will be squares instead of wedges.

Created date

October 2003