Cinnamon Raisin Breakfast Bread Pudding is a warm, comforting, sweet and easy-to-make breakfast treat.
Sweet and creamy breakfast casseroles baking in the oven on lazy Sunday mornings are the best! There’s something I love about hearing my kids’ footsteps coming down the stairs and seeing them wide-eyed and asking with anticipation, “What’s for breakfast? It smells sooo good!”.
Often though, I don’t want to spend my Sunday morning cooking up the different components of a casserole, then assembling it and having to wait while it bakes for an hour. That’s about two hours of my morning, gone. And believe me, I would much rather sip my coffee and wake up slowly before I begin cooking. Plus, I’m the mother of teenagers and on the weekends, they aren’t usually in bed by ten the night before, so I’m particularly thankful when I can have a slow morning.
That’s one of the reasons why I love this recipe for Cinnamon Raisin Breakfast Bread Pudding. IT’S…SO…SIMPLE. And oh so good.
I can completely put it together in under 10 minutes, just enough time to preheat the oven. It bakes for 45 minutes, but that’s the right amount of time to pour yourself that second cup of coffee, put your feet up and savor the quiet.
You’ll love the pillows of sweet bread topped with a crisp cinnamon sugar topping. The topping is my favorite part! I add a mixture of cinnamon and sugar on the top of the casserole after it has baked, then I pop it under the broiler for just about a minute…just until the cinnamon-sugar becomes a crispy topping.
I also add a scattering of raisins and pecans, which are totally optional…but a really nice addition.
This is also easy enough to make during the week. It will keep well in the refrigerator and is just as tasty the next day.
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Cinnamon Raisin Breakfast Bread Pudding
- 10 slices bread (cinnamon-raisin, french bread or any other kind)
- 1 1/2 cups milk
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
- 1/2 cup raisins optional
- 1/2 cup pecans optional
- Overlap bread in a 91/2" x 2" baking dish coated with baking spray.
- In a large bowl, whisk together the milk, eggs, cream, brown sugar, maple syrup and vanilla. Pour over bread. Let stand for about 5 minutes pressing down occasionally to make sure the liquid is absorbed by the bread.
- If adding raisins and pecans tuck them around the pieces of bread.
- Heat the oven to 350 degrees F.
- Boil a kettle of water. Place dish with the bread pudding in a large roasting pan.
- Pour boiling water into a larger pan until it reaches halfway up the sides of the pudding dish.
- Bake until bread pudding is just set, 45 minutes.
- Remove pans from the oven. Remove the dish with bread pudding from larger pan.
- In a small bowl, mix together the sugar and the cinnamon. Sprinkle on top of the bread pudding. Cut the butter into small pieces and place on top of the bread pudding.
- Broil 8" from heat until golden, 1 minute.