Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) day-old brioche or challah, cut into 1-inch cubes (about 8 cups)
- 1 cup (150 g) raisins
- 2 1/2 cups (600 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs
- 3/4 cup (150 g) packed light brown sugar
- 2 tsp ground cinnamon, 1/4 tsp nutmeg, 1/2 tsp fine salt
- 2 tsp vanilla extract
- 3 tbsp (42 g) unsalted butter (for skillet and topping)
- Bourbon-vanilla anglaise: 1 cup (240 ml) whole milk, 1 cup (240 ml) heavy cream, 5 egg yolks, 1/3 cup (65 g) sugar, 1 tbsp bourbon, 1 tsp vanilla, pinch salt
- Salted caramel sauce: 1 cup (200 g) sugar, 1/4 cup (60 ml) water, 6 tbsp (85 g) butter, 1/2 cup (120 ml) heavy cream, 1 tsp flaky sea salt
- Whipped crème fraîche: 1 cup (240 g) crème fraîche, 1 tbsp powdered sugar, 1/2 tsp vanilla, pinch salt
Do This
- 1. Heat oven to 350°F (175°C). Butter a 10-inch oven-safe skillet (or 9×13-inch dish).
- 2. Warm raisins with 3 tbsp water for 1 minute; rest 10 minutes, then drain.
- 3. Whisk milk, cream, eggs, brown sugar, cinnamon, nutmeg, salt, vanilla. Toss with bread + raisins; soak 10 minutes.
- 4. Bake 45–50 minutes until puffed and 175–185°F (79–85°C) in the center; rest 10 minutes.
- 5. Make anglaise to 170–175°F (77–79°C), strain, add bourbon + vanilla; keep warm.
- 6. Make salted caramel (amber, about 340°F/171°C); whisk in butter, cream, salt. Whip crème fraîche to soft peaks and serve everything warm.
Why You’ll Love This Recipe
- Comfort-food bread pudding with a custardy center and cinnamon-raisin warmth in every bite.
- Two sauces means you can go classic (bourbon-vanilla anglaise) or bold (salted caramel) or both at once.
- Made with everyday ingredients, but the presentation feels restaurant-worthy for guests.
- Whipped crème fraîche adds a cool, tangy contrast to all that rich, buttery sweetness.
Grocery List
- Produce: None required (optional: a little orange zest for serving)
- Dairy: Whole milk, heavy cream, unsalted butter, eggs, crème fraîche
- Pantry: Day-old brioche or challah, raisins, light brown sugar, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, fine salt, flaky sea salt, bourbon
Full Ingredients
Cinnamon-Raisin Bread Pudding
- 1 lb (450 g) day-old brioche or challah, cut into 1-inch cubes (about 8 cups loosely packed)
- 1 cup (150 g) raisins
- 3 tbsp (45 ml) water (to plump raisins)
- 2 1/2 cups (600 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 large eggs
- 3/4 cup (150 g) packed light brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 2 tsp vanilla extract
- 2 tbsp (28 g) unsalted butter, softened (for greasing the pan)
- 1 tbsp (14 g) unsalted butter, melted (to brush over the top before baking)
Bourbon-Vanilla Anglaise (Custard Sauce)
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 5 large egg yolks
- 1/3 cup (65 g) granulated sugar
- 1 tsp vanilla extract
- 1 tbsp (15 ml) bourbon
- Pinch of fine salt
Salted Caramel Sauce
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream, warmed for 20 seconds in the microwave
- 1 tsp flaky sea salt (plus more to taste)
Whipped Crème Fraîche
- 1 cup (240 g) crème fraîche, cold
- 1 tbsp (8 g) powdered sugar
- 1/2 tsp vanilla extract
- Pinch of fine salt
For Serving (Optional)
- Extra cinnamon for a light dusting
- Extra flaky sea salt for finishing the caramel drizzle
Step-by-Step Instructions
Step 1: Prep your pan and heat the oven
Place a rack in the middle of the oven and preheat to 350°F (175°C).
Butter a 10-inch oven-safe skillet (at least 2 1/2 inches deep) with 2 tbsp (28 g) softened butter. If you don’t have a skillet, use a buttered 9×13-inch baking dish.
Step 2: Plump the raisins for juicier bites
Add the 1 cup (150 g) raisins and 3 tbsp (45 ml) water to a small microwave-safe bowl. Microwave for 60 seconds, then let sit for 10 minutes.
Drain well and set aside. (This quick plumping step keeps the raisins tender and prevents them from stealing moisture from the custard.)
Step 3: Mix the custard and soak the bread
In a large bowl, whisk together:
2 1/2 cups (600 ml) whole milk, 1 cup (240 ml) heavy cream, 4 eggs, 3/4 cup (150 g) light brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp fine salt, and 2 tsp vanilla extract.
Add the bread cubes and drained raisins. Toss gently until every cube looks moistened. Let the mixture stand for 10 minutes, tossing once halfway through so the top pieces also soak evenly.
Step 4: Bake until puffed, golden, and custardy
Scrape the soaked bread mixture into your buttered skillet/dish and press it down lightly so it’s mostly submerged.
Brush the top with 1 tbsp (14 g) melted butter for a glossy, golden finish.
Bake at 350°F (175°C) for 45–50 minutes, until the top is deeply golden and the center registers 175–185°F (79–85°C) on an instant-read thermometer. The pudding should look set but still feel slightly springy in the center.
Rest for 10 minutes before serving (this helps the custard finish setting so scoops hold together).
Step 5: Make the bourbon-vanilla anglaise (while the pudding bakes)
Set up a fine-mesh strainer over a heatproof bowl (this is for straining at the end).
In a medium saucepan, heat 1 cup (240 ml) milk and 1 cup (240 ml) heavy cream over medium heat until steaming and just beginning to bubble at the edges, about 3–5 minutes. Do not boil.
In a separate bowl, whisk 5 egg yolks with 1/3 cup (65 g) sugar and a pinch of salt until smooth and slightly lighter in color.
Slowly pour about 1/2 cup of the hot milk/cream into the yolks while whisking constantly (this tempers the eggs). Pour the warmed yolk mixture back into the saucepan.
Cook on medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the sauce reaches 170–175°F (77–79°C) and lightly coats the back of the spoon, about 5–8 minutes. Do not let it simmer.
Immediately strain into the bowl. Stir in 1 tsp vanilla extract and 1 tbsp (15 ml) bourbon. Keep warm by setting the bowl over a pot of barely simmering water (or rewarm gently later over low heat).
Step 6: Make the salted caramel sauce
In a medium, heavy-bottomed saucepan, combine 1 cup (200 g) sugar and 1/4 cup (60 ml) water. Stir just until the sugar is evenly moistened.
Bring to a boil over medium-high heat. Once boiling, stop stirring and let it cook until it turns a deep amber color, 6–10 minutes. If you have a thermometer, aim for about 340°F (171°C).
Remove from heat and carefully whisk in 6 tbsp (85 g) butter (it will bubble vigorously). Slowly whisk in the 1/2 cup (120 ml) warmed heavy cream until smooth.
Stir in 1 tsp flaky sea salt. Taste (carefully) and add a tiny pinch more salt if you want it bolder. Keep warm.
Step 7: Whip the crème fraîche and set up a warm, generous serving
In a cold bowl, combine 1 cup (240 g) crème fraîche, 1 tbsp (8 g) powdered sugar, 1/2 tsp vanilla, and a pinch of fine salt. Whisk by hand until it thickens to soft peaks, about 1–2 minutes. (Crème fraîche whips quickly; stop once it holds gentle swoops.)
Serve the bread pudding warm, straight from the skillet/pan. Spoon the bourbon-vanilla anglaise over each portion, drizzle with salted caramel, and add a dollop of whipped crème fraîche on the side (or right on top). For a finishing touch, dust with a little cinnamon or a few flakes of sea salt.
Pro Tips
- Use day-old bread: Slightly dry bread absorbs custard better, giving you a creamy center without turning soggy.
- Temp is your best friend: Pull the pudding at 175–185°F (79–85°C) in the center for a set custard. Cook the anglaise to 170–175°F (77–79°C) so it thickens without scrambling.
- For extra caramel safety: Warm the cream (as written) so the caramel doesn’t seize as much when you add it.
- Make it neat for guests: Let the pudding rest 10–15 minutes before cutting/scooping for cleaner portions.
- Bourbon control: Keep the bourbon in the anglaise at 1 tbsp for a balanced flavor; increase to 2 tbsp if you want it more pronounced.
Variations
- Pecan-caramel crunch: Sprinkle 3/4 cup (90 g) toasted pecans over the top during the last 10 minutes of baking, then drizzle with caramel.
- Chocolate-raisin twist: Add 3/4 cup (130 g) chocolate chips to the bread mixture before baking.
- Orange-spice holiday version: Add 1 tbsp finely grated orange zest to the custard and swap nutmeg for 1/8 tsp ground cloves.
Storage & Make-Ahead
Bread pudding: Cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave in 30-second bursts until warm, or rewarm the whole pan (covered with foil) at 325°F (165°C) for 15–20 minutes.
Anglaise: Refrigerate in a covered container for up to 3 days. Rewarm gently over low heat or in a bowl over barely simmering water, stirring often; do not boil.
Salted caramel: Refrigerate for up to 2 weeks. Rewarm in the microwave in 15–20 second intervals, stirring between, until pourable.
Whipped crème fraîche: Best the same day. You can mix the sweetened crème fraîche base up to 24 hours ahead, then whisk to soft peaks right before serving.
Make-ahead baking option: Assemble the soaked bread mixture in the pan, cover, and refrigerate up to 12 hours. Let sit at room temperature for 20 minutes while the oven preheats, then bake as directed (add 5 minutes if it’s going in very cold).
Nutrition (per serving)
Approximate, assuming 8 servings and including both sauces plus whipped crème fraîche: 860 calories, 43 g fat, 104 g carbs, 14 g protein, 62 g sugar, 520 mg sodium.
