Cinnamon Raisin Bread Pudding

chef.tim.lee's picture

Jul. 14, 2011


Milk 2 Cup (32 tbs)
Whole eggs 5 , lightly beaten
Butter/Margarine 1/4 Cup (4 tbs)
Sugar 1 Cup (16 tbs)
Vanilla extract 1 Teaspoon
Raisin bread slices 16 , cut into cubes
Ground cinnamon 1/8 Teaspoon
Raisin bread slices 16 , cut into cubes to make 4 cup



1. Grease a large (3 or 4 –quart) round, microwave proof baking dish.

2. Invert a small (3-inch) round glass in the center or the dish. Alternatively you can use a microwavable Bundt pan.


3. In a small (1 quart) microwave proof bowl, combine the butter and milk.

4. Heat in the microwave on HIGH power for about 5 minutes until hot but not boiling.

5. In a medium bowl, combine eggs, ½ cup sugar and vanilla and beat lightly only until well blended

6. Gradually add the hot milk to the egg mixture, stirring constantly. Let cool

7. Arrange the bread cubes in the greased dish.

8. Sprinkle remaining sugar and cinnamon over the bread.

9. Strain the custard mixture, over bread and let stand for 2 minutes.

10. Microwave on HIGH power for about 18 to 19 minutes, until custard has set.

11. Remove and let stand for 5 minutes before cooling or serving.


12. Unmold onto a serving platter.

13. Serve the pudding warm or cold.


You can use sweet bread and add raisins instead of using raisin bread.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1167Calories from Fat 240

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 794 mg33.08%

Total Carbohydrates 209 g69.7%

Dietary Fiber 10 g40%

Sugars 112 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet