cinnamon raisin bread pudding

Not sure if you would call this 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. 

cinnamon raisin bread pudding

You start things off with two loaves of pre-sliced cinnamon raisin bread. And basically, you’ll be using those slices to make sandwiches of butter and marmalade. It really can’t get much easier than that, right?

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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.

cinnamon raisin bread puddingcinnamon raisin bread pudding

The trimmed sandwich quarters are placed in the pans any which way, just so that they fit snugly. The raisins, brown sugar & cinnamon are then mixed in a small bowl and evenly sprinkled over the top of each pan.

cinnamon raisin bread puddingcinnamon raisin bread pudding

Now it’s time to create the magic that will turn this into amazing 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?

cinnamon raisin bread puddingcinnamon raisin bread puddingcinnamon raisin bread puddingcinnamon raisin bread pudding

Once the cream mixture is poured over each pan, press down on the bread to be sure that the liquid is absorbed properly. These guys are now ready to go into the preheated oven. At some point, while they are baking, slowly warm the remaining orange marmalade over low heat.

cinnamon raisin bread puddingcinnamon raisin bread puddingcinnamon raisin bread pudding

After cooling in the pans for 20 minutes, it’s time to assemble this beauty. The first pan of baked bread pudding is inverted onto a flat surface or your serving dish. Half of the warmed marmalade is spread over the top surface. The second pan of bread is inverted onto a wire rack …then inverted again onto a rimless baking sheet. You will then carefully slide it onto the first layer. Top it off with the remaining marmalade.

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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 it will be 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 a breakfast treat or a dessert?

cinnamon raisin bread puddingcinnamon raisin bread puddingcinnamon raisin bread puddingcinnamon raisin bread pudding

cinnamon raisin bread pudding

Recipe from BH&G

Serve while still warm with a dollop of whipped cream.

Prep Time 25 minutes
Cook Time 45 minutes
Plus Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Rosemary Stelmach

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

  1. Preheat oven to 350°F. Butter two 8-inch round cake pans. Line bottom of each pan with parchment paper. Butter paper.

  2. 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.

  3. 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.

  4. Meanwhile, in a small saucepan warm remaining marmalade over low heat.

  5. 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. 

  6. 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.

cinnamon raisin bread pudding

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