Cinnamon Raisin Bread Pudding with Maple Sauce Recipe

Introduction

This Cinnamon Raisin Bread Pudding with Maple Sauce is a comforting and warm dessert perfect for cozy evenings. Made with soft cinnamon raisin bread soaked in a rich custard and topped with a luscious maple sauce, it’s an irresistible treat that’s surprisingly simple to make.

Ingredients

• 1/4 cup Land O Lakes® Butter
• 8 slices (4 cups) cinnamon raisin bread, cut into 1-inch cubes
• 2 cups Land O Lakes® Half & Half
• 1/2 cup granulated sugar
• 2 large Land O Lakes® Eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup firmly packed brown sugar (for sauce)
• 1/4 cup Land O Lakes® Butter (for sauce)
• 1/4 cup maple syrup
• 2 tablespoons Land O Lakes® Half & Half (for sauce)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt 1/4 cup butter in a 1 1/2-quart casserole dish in the oven. Once melted, add the cinnamon raisin bread cubes and toss them to coat evenly with the butter.
3. Step 3: In a medium bowl, whisk together the half & half, granulated sugar, eggs, vanilla extract, and ground cinnamon until well combined. Pour this custard mixture over the butter-coated bread cubes in the casserole dish.
4. Step 4: Bake in the preheated oven for 40 to 45 minutes, or until the center of the pudding is set and a knife inserted comes out clean.
5. Step 5: While the pudding bakes, prepare the maple sauce. Combine brown sugar, 1/4 cup butter, maple syrup, and 2 tablespoons half & half in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
6. Step 6: Continue cooking the sauce for 3 to 4 minutes until it thickens slightly. Remove from heat.
7. Step 7: Serve the bread pudding warm with the maple sauce drizzled generously over the top.

Tips & Variations

• Use day-old bread for better absorption of the custard mixture without becoming too soggy.
• For extra texture, add chopped nuts like pecans or walnuts to the bread cubes before baking.
• Swap maple syrup for caramel sauce if you prefer a different flavor profile.
• If you don’t have cinnamon raisin bread, plain white bread with added cinnamon and raisins works well.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, and gently warm the maple sauce separately before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of half & half?

Yes, you can substitute regular milk for half & half, but the pudding will be less rich and creamy. For best results, use whole milk or a mixture of milk and cream.

Can I prepare the bread pudding in advance?

Absolutely! Assemble the bread pudding and custard mixture in the casserole dish, cover, and refrigerate overnight. Bake it fresh the next day, adding a few extra minutes to the baking time if baking directly from cold.

Cinnamon Raisin Bread Pudding with Maple Sauce Recipe

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★★★★★

4.6 from 120 reviews

• Author: Aiden
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A warm, comforting Cinnamon Raisin Bread Pudding made with cinnamon raisin bread soaked in a creamy custard, baked to golden perfection, and served with a luscious homemade maple sauce.

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Ingredients

Scale 1x2x3x

Bread Pudding

• 1/4 cup Land O Lakes® Butter
• 8 slices (4 cups) cinnamon raisin bread, cut into 1-inch cubes
• 2 cups Land O Lakes® Half & Half
• 1/2 cup granulated sugar
• 2 large Land O Lakes® Eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Maple Sauce

• 1/2 cup firmly packed brown sugar
• 1/4 cup Land O Lakes® Butter
• 1/4 cup maple syrup
• 2 tablespoons Land O Lakes® Half & Half

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread pudding.
2. Melt Butter and Coat Bread: Place 1/4 cup butter in a 1 1/2-quart casserole dish and put it in the oven to melt. Once melted, add the cinnamon raisin bread cubes and toss gently to coat the bread evenly with the butter.
3. Prepare Custard Mixture: In a separate bowl, combine the half & half, granulated sugar, slightly beaten eggs, vanilla extract, and ground cinnamon. Stir these ingredients until well blended.
4. Soak Bread and Bake: Pour the custard mixture over the butter-coated bread cubes in the casserole dish, making sure the bread is evenly soaked. Bake in the preheated oven for 40-45 minutes or until the center is fully set and the top is lightly golden.
5. Make Maple Sauce: While the bread pudding bakes, combine brown sugar, 1/4 cup butter, maple syrup, and 2 tablespoons half & half in a 1-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Continue cooking for another 3-4 minutes until the sauce thickens.
6. Serve: Remove the bread pudding from the oven and serve it warm with the freshly prepared maple sauce poured generously over the top.

Notes

• Use day-old cinnamon raisin bread for best texture as it absorbs the custard better.
• If you prefer, swap half & half with whole milk for a lighter version.
• The maple sauce can be made ahead and warmed before serving.
• For extra texture, consider adding chopped nuts like pecans or walnuts to the sauce or topping.
• Ensure the bread pudding is center-set before removing from oven to avoid a runny custard.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cinnamon raisin bread pudding, maple sauce, baked dessert, custard bread pudding, comforting dessert