Cinnamon Raisin Bread Pudding with Bourbon or Vanilla Sauce

Why You’ll Love This Recipe

• Classic comfort: plush custardy center, crisp golden edges, and warm cinnamon-raisin flavor.
• Make-ahead friendly: assemble earlier, bake when you’re ready.
• Flexible finish: drizzle a quick bourbon sauce for grown-ups or vanilla-only for family-friendly.
• Day-old brioche gets a second life—nothing goes to waste.

Grocery List

• Produce: 1 orange (optional, for zest)
• Dairy: Whole milk, heavy cream, eggs, unsalted butter
• Pantry: Day-old brioche loaf, raisins, granulated sugar, light brown sugar, vanilla extract, ground cinnamon, nutmeg, fine sea salt, bourbon (optional)

Full Ingredients

Bread Pudding

• 1 lb (about 450 g) day-old brioche, cut into 1-inch cubes (about 12 cups)
• 1 cup (150 g) raisins
• 5 large eggs
• 3 large egg yolks
• 2 cups (480 ml) whole milk
• 2 cups (480 ml) heavy cream
• 3/4 cup (150 g) granulated sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 2 tsp pure vanilla extract
• 3 tbsp unsalted butter, divided (1 tbsp for greasing, 2 tbsp melted for drizzling)
• Optional: 1 tsp finely grated orange zest
• Optional for plumping raisins: 2 tbsp bourbon or very hot water

Quick Bourbon or Vanilla Sauce

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (60 ml) whole milk
• 1/2 cup (100 g) packed light brown sugar
• 2 tbsp unsalted butter
• 1–2 tbsp bourbon (optional; for vanilla sauce simply omit and add extra vanilla)
• 1–2 tsp pure vanilla extract (2 tsp if skipping bourbon)
• Pinch fine sea salt

Step-by-Step Instructions

Step 1: Prep the dish and dry the bread

Heat the oven to 350°F (175°C). Grease a 9×13-inch (3-quart) baking dish with 1 tablespoon butter. Spread the brioche cubes on a large sheet pan and bake for 8–10 minutes, tossing once, until lightly dried but not browned. This concentrates flavor and helps the custard absorb evenly.

Step 2: Plump the raisins

Place raisins in a heatproof bowl and cover with very hot water or 2 tablespoons warm bourbon. Soak for 10 minutes, then drain well and pat dry. This prevents the raisins from pulling moisture out of the custard as it bakes.

Step 3: Make the cinnamon custard

In a large bowl, whisk together the eggs, egg yolks, granulated sugar, cinnamon, nutmeg, salt, and vanilla until smooth. Whisk in the milk and cream until fully combined. The mixture should be silky and homogeneous with no streaks of egg.

Step 4: Assemble and soak

Scatter the dried brioche cubes into the prepared baking dish. Sprinkle the plumped raisins and orange zest (if using) evenly over the bread. Pour the custard over the top. Press gently with a spatula to submerge all the bread so it soaks evenly. Let stand for 20 minutes at room temperature. Drizzle the remaining 2 tablespoons melted butter over the top right before baking.

Step 5: Bake until puffed and just set

Bake on the center rack for 45–55 minutes, until the top is golden and the center is just set with a slight jiggle (an instant-read thermometer inserted in the center should read 170–175°F/77–80°C). If the top is browning too quickly around 35 minutes, tent loosely with foil for the remainder of baking.

Step 6: Make the quick bourbon or vanilla sauce

In a small saucepan, combine heavy cream, milk, brown sugar, butter, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring, and cook for 3–5 minutes until slightly thickened and glossy. Remove from heat and stir in vanilla and bourbon (if using). Keep warm over low heat or rewarm gently before serving.

Step 7: Rest and serve

Let the bread pudding rest for 10 minutes so the custard sets and the steam subsides. Spoon into bowls or cut into squares and drizzle generously with the warm sauce. Serve warm; the contrast of crisp edges, custardy center, and silky sauce is perfect.

Pro Tips

• Dry bread equals better texture. If your brioche is very fresh, do not skip the 8–10 minute toasting step.
• Check doneness by jiggle: set but still slightly wobbly in the center is ideal. Overbaking leads to a rubbery custard.
• Use a thermometer for precision: 170–175°F in the center is the sweet spot.
• Plump raisins thoroughly so they stay tender and don’t steal moisture from the custard.
• For a thinner sauce, reduce the simmer time by a minute; for thicker, simmer an extra minute or two.

Variations

• Apple-cinnamon: Fold in 1 large apple (peeled and 1/2-inch diced) tossed with 1 tbsp sugar and a pinch of cinnamon. Add 5–10 minutes to bake time.
• Chocolate-pecan: Add 1/2 cup chopped toasted pecans and 1/2 cup dark chocolate chunks. Finish with vanilla-only sauce.
• Cherry-almond: Swap raisins for 1 cup dried cherries and add 1/2 tsp almond extract to the custard.

Storage & Make-Ahead

Refrigerate leftovers tightly covered for up to 3 days. Reheat individual portions in the microwave (30–60 seconds) or rewarm the whole dish covered at 300°F for 15–20 minutes. The sauce keeps refrigerated up to 1 week; rewarm gently, thinning with a splash of milk if needed. Make-ahead: Assemble the pudding through Step 4, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5–10 minutes to the cook time.

Nutrition (per serving)

Approximate values with bourbon sauce: 810 calories; 43 g fat; 93 g carbohydrates; 14 g protein; 1.5 g fiber; 50 g sugars; 330 mg sodium.