Not sure if you would call Cinnamon Raisin Bread Pudding a breakfast treat or a dessert. However you label it, you must give this one a try. It is beyond delicious. And so easy to make.
- Preheat oven to 350°F.
- Butter two 8-inch round cake pans.
- Line bottom of each pan with parchment paper.
- Butter paper.
- Spread 12 bread slices with one teaspoon softened butter each.
- Spread remaining 12 slices with two teaspoons marmalade each.
- Sandwich slices with butter and marmalade facing.
- Trim crusts.
- Cut each sandwich into quarters diagonally.
At this point, you should have your 8″ round cake pans ready to go. It’s important that they are generously buttered, then lined with parchment paper just on the bottom. Give the top of the paper a coating of butter, too.
As always, when you cut your parchment paper to fit, be sure to cut inside the traced line so that no pencil markings remain on the paper that you’ll be using. If you do a lot of baking, you may like the convenience of keeping a stash of these precut parchment paper rounds in your pantry.
- Arrange the prepared bread in the lined.
- Stack and overlap as necessary to fit snugly.
- In a small bowl stir together raisins, brown sugar, and cinnamon.
- Sprinkle over top.
Time to create the magic that’ll turn this into Cinnamon Raisin Bread Pudding.
It consists of heavy cream, sweetened condensed milk, and eggs.
Okay …I had the same thought the first time I made this. It’s not exactly diet-friendly. But it’s okay once in a while, right?
- In a large bowl, whisk together the cream, condensed milk, and eggs.
- Pour the mixture evenly over the bread.
- Press bread down to absorb the cream mixture.
- Bake for 45 minutes or until a knife inserted in the center comes out clean.
- Let cool for 20 minutes in pans on a wire rack.
- Meanwhile, in a small saucepan warm remaining marmalade over low heat.
- Loosen the sides of the bread pudding from the pans.
- Invert one pan onto a platter; shake gently to loosen bottom.
- Remove parchment.
- Spread with half of the warm marmalade.
- Invert the second pan onto a baking sheet or wire rack.
- Then invert it again onto a rimless baking sheet so top faces up.
- Gently stack it on the first layer.
- Top with the remaining marmalade.
- Best when served within 2 hours.
- If desired, top with slices of blood orange and a dollop of whipped cream garnished with a sprig of fresh rosemary.
This really is most delicious when served within two hours, while still a bit warm. Of course, it’s pretty darn good when reheated too.
It will remind you of a cinnamon bun. Only way better. So moist and flavorful.
Take it over the top with a dollop of whipped cream and a slice of blood orange, with a hint of rosemary for good measure. And you’ll be asking the same question…
Is this Cinnamon Raisin Bread Pudding a breakfast treat or a dessert?
cinnamon raisin bread pudding
Recipe from BH&G
Serve while still warm with a dollop of whipped cream.
Ingredients
- 24 slices cinnamon-raisin bread (two 12- to 16-ounce packages)
- 1/4 cup unsalted butter, softened (plus more for the pans)
- 17 ounces orange marmalade, divided
- 1/4 cup raisins
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- whipped cream, for serving (optional)
- sliced blood orange, for serving (optional)
- fresh rosemary sprigs, for garnish (optional)
Instructions
-
Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottom of each pan with parchment paper. Butter paper.
-
Spread 12 bread slices with 1 teaspoon softened butter each; spread remaining 12 with 2 teaspoon marmalade each. Sandwich slices with butter and marmalade facing. Trim crusts. Cut each sandwich into quarters diagonally; arrange in prepared pans, stacking and overlapping as necessary to fit snugly. In a small bowl stir together raisins, brown sugar, and cinnamon; sprinkle over top.
-
In a large bowl, whisk together the cream, condensed milk, and eggs. Pour the mixture evenly over the bread. Press bread down to absorb the cream mixture. Bake for 45 minutes or until a knife inserted in the center comes out clean. Let cool for 20 minutes in pans on a wire rack.
-
Meanwhile, in a small saucepan warm remaining marmalade over low heat.
-
Loosen the sides of the bread pudding from the pans. Invert one pan onto a platter; shake gently to loosen bottom. Remove parchment. Spread with half of the warm marmalade. Invert the second pan onto a baking sheet or wire rack, then invert it again onto a rimless baking sheet so top faces up; gently slide it onto the first layer. Top with the remaining marmalade.
-
Best when served within 2 hours. If desired, top with slices of blood orange and a dollop of whipped cream garnished with a sprig of fresh rosemary.
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More hearty sweet treats…
