This recipe for Cinnamon-Raisin Bread Pudding with Maple Sauce makes an atypically light, yet comforting and delicious brunch dessert.
8
servings30
minutes1
hour1
hour30
minutesIngredients
1 challah loaf, about 1 lb., torn into bite-size (1½-inch) pieces
¾ cup raisins
1 very ripe banana, peeled
4 eggs
3 cups milk (2%)
1 cup sugar
1¼ tsp. ground cinnamon, divided
1 tsp. vanilla extract
Butter
- For the maple sauce:
½ cup maple syrup, preferably grade B
¼ cup orange marmalade
2 cinnamon sticks, each 3 inches long
½ cup water
Directions
- Make the pudding.
- Place the bread pieces in a large bowl. Add the raisins and mix with your hands to distribute them evenly.
- Place the banana into the bowl of a stand mixer, and use the paddle attachment to mash to a pureé, 1 minute on low speed (setting 2 out of 10). Change to the whisk attachment, and whisk in the eggs, same speed, until blended, about 1 minute. Whisk in the milk, all but 1 Tbs. of the sugar, 1 tsp. of the cinnamon and the vanilla, same speed, until well mixed, about 1 minute. Pour evenly over the bread. Set aside to soak for 30 minutes.
- Preheat the oven to 350°F. Butter a 9-by-2-inch round cake pan.
- Spoon the soaked bread mixture into the prepared pan, smoothing the top to level it. It will reach the rim of the pan. In a small bowl, stir together the remaining 1 Tbs. sugar and 1/4 tsp. cinnamon. Sprinkle the cinnamon sugar evenly over the top of the pudding.
- Bake the pudding until it has puffed about 1 inch above the rim of the pan, the top is medium brown and a knife inserted into the center of the pudding comes out clean, about 1 hour. Remove from the oven and let cool to lukewarm or room temperature.
- Make the syrup:
- In a small fry pan, combine the maple syrup, marmalade, cinnamon sticks and water. Bring to a boil over medium-high heat. Boil gently, reducing the heat if necessary, until the liquid is reduced by one-third, about 6 minutes. Remove from the heat. You will have about 1 cup. Let cool to warm or room temperature before serving. Remove the cinnamon sticks.
- Cut the pudding into wedges and place on individual plates. Spoon 2 Tbs. of the sauce over each wedge. Serve immediately.
This pudding makes a showstopping presentation. The beautifully ragged top happens all by itself, but it looks like you very skillfully constructed it. It’s downright celebratory.
It’s lighter than many bread puddings. So if you’re looking for something rich and decadent, this is not it. This one won’t leave you feeling like you’re slipping into a coma if you have it for dessert after a substantial meal.
What it lacks in richness it makes up for in coziness and deliciousness. It has all the comfort-foodiness that you want in a bread pudding. The maple flavor complements the raisins and the custard.
Its flavors tend to lean more toward brunch than dinner.
Cinnamon-Raisin Bread Pudding with Maple Sauce
Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything. References: Williams-Sonoma. I haven’t made any substantial changes to the ingredients, although I have revised the directions. Thank you, Kesor. Thank you, ⌘+C. Make It Like a Man! is ranked by Feedspot as #5 in the Top 30 Men’s Cooking Blogs.
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Delicious! I love challah!
Thank you, Mimi!
This bread pudding looks rich and luscious – those flavours must be beautifully deep and comforting. That’s certainly my type of dessert!
Thank you, Ben!
I like that this version is lighter, Jeff — and I agree that it is a perfect brunch or breakfast dish. I very much appreciate that you used challah and add raisins — so much better than using raisin bread. Happy New Year to you guys!
Thank you, David!
I would love this bread pudding.
My mother made French toast with challah. It was fabulous.
Oh, I’ll bet it would be!
It looks great and I can’t wait to try your version. I’ll wait until the next time my husband bakes a cinnamon raisin bread and use it in your recipe.
Beautiful and sounds delicious
Thank you, Karen!
Um, I need to go back to regular healthy eating – but I may postpone that for this recipe. lol
Oh, I always put that off until the new year! Hahah!
Oh my this sounds delicious
Thank you, Anne!
I’m a big fan of this type of pudding, and this one in particular seems fantastic to me; it looks amazing.
Happy New Year!
Thank you, Javier! Happy New Year to you, too!
I love that this lighter version still has so much richness. Really beautiful, and challah is such a great choice for bread pudding. Perfection. Wishing you a very happy 2026! ~Valentina
Happy New Year to you, too, Valentina. And thank you!
Quelle belle gourmandise
Merci
You’re welcome!
Adoro queso dolce, auguri di buon anno!!!
Thank you, and Happy New Year to you, too!
I’ve always wanted to try bread pudding, but I didn’t have the occasion to prepare this dish although I have recipe for it. In free time I have to try to do it and share the results and the recipe on my blog. Your proposition to prepare bread pudding is also very fantastic!
Warm regards to you and from the heart 😘🤗
Patryk my friend, thank you!
This bread pudding looks incredibly inviting, the way the challah puffs up into that craggy, golden top makes it feel like a real centerpiece.
Thank you!
OMG.. this looks and sounds absolutely delicious. I have a challah bread in the freezer. I might give this a try. Thanks Jeff… Happy New Year..
Thanks, Judee! Happy New Year to you, too!
I love your choice of challah loaf for this bread pudding… and your maple sauce is simply outstanding! This is the perfect comforting dessert to celebrate with after a long, hard week!