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A close-up of a square serving of glazed cinnamon roll casserole on a white plate. The dish has layers of cinnamon swirls topped with a glossy glaze. Another plate with the same casserole is blurred in the background, along with a large serving dish.
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5 from 2 votes

Bread Pudding Recipe

Prep Time1 hour 30 minutes
WORK TIME15 minutes
Cuisine: American
Servings: 8 yields

Ingredients

For the bread pudding:

  • 1 tablespoon Butter for greasing
  • 1 Loaf day-old Challah bread
  • 4 Eggs
  • ¾ cups 150g Sugar
  • 4 cups 1L Milk
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon

Optional additions:

  • ¾ cup Raisins

For the sauce:

  • 4 tablespoons 60g Butter
  • ½ cup 100g Sugar
  • 1 cup 240ml Heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon Vanilla extract

Instructions

  • DIRECTIONS
    1. Soak the raisins: if you are using raisins, place them in medium sized bowl, pour 1 cup hot water and let soak for 1 hour. If you are not using raisins, skip this step.
    2. Make the bread pudding: Preheat oven to 350F (180C). grease 12-inch (30cm) round baking pan or 13*9-inch (33*22cm) rectangle pan with butter and set aside.
    3. Cut challah bread into 1-inch pieces and spread the pieces into an even layer.
    4. In a large mixing bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon. Pour the mixture over the bread, make sure all the bread is coated. Add soaked raisins and stir to combine. Allow to sit for 15-20 minutes.
    5. Bake for 45-55 minutes, until golden brown.
    6. Make the sauce: in a small sauce pan, whisk sugar, cornstarch and heavy cream. Add the butter and heat until butter melts and the mixture starts to boil. Cook until slightly thickens, turn the heat off and stir in vanilla extract.
    7. Serve warm sauce over the bread pudding and serve!

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