Cinnamon Raisin Bread Pudding Recipe


4 cups Cinnamon Raisin Bread, day old, cut into ½” cubes

1 cup Milk

2 tablespoons Butter

1 Egg

1/4 cup Brown Sugar

3 tablespoons Maple Syrup

1 tablespoon Spiced Rum

1/2 teaspoon Vanilla Extract

½ teaspoon Ground Cinnamon

Whipped Cream or Ice Cream, to serve


Preheat oven to 350 degrees Fahrenheit.

Grease 4 ramekins or an 8×8 baking dish.

In a small saucepan or in the microwave, gently heat the milk and butter together until the butter is melt. In a bowl, whisk together the egg, brown sugar, maple syrup, spiced rum, vanilla extract, and ground cinnamon. While whisking, pour 1/3 of the warm milk and butter into the egg mixture. Whisk a bit more and then continue pouring in the remaining warm milk. Add the bread cubes and let soak for 10 minutes. Add the mixture to the greased ramekins, ensuring that each ramekin has enough liquid. Place on a baking sheet, and bake for 30-35 minutes in the oven until set (If using an 8×8 baking dish, the cooking time may be longer).

Serve with whipped cream or ice cream, vanilla, rum raisin, or coconut flavors would work well.


Photographed by Alli Shepherd.