Cinnamon-Raisin Bread Pudding

Bread Pudding

Original English Muffin Recipe:

2 Packs of Cinnamon-Raisin English Muffins, cut into 1/2 inch cubes

4 eggs, beaten

2 cups milk

2 teaspoons vanilla extract

2/3 cups sugar

1.5 tablespoons of cinnamon

1 cup raisins

Pinch of salt


  • Preheat oven to 350 F.
  • Wisk together eggs, milk, sugar, cinnamon, salt, and vanilla extract.
  • In a buttered 8×8 inch baking pan, put 1/3 of the bread cubes in and sprinkle with 1/3 of the raisins. Then put in another 1/3 of the bread and raisins. repeat until you have no more bread or raisins.
  • Evenly pour the milk and egg mixture into the pan.
  • Pat the bread down a few times to help it absorb the liquid.
  • Bake in the oven for 45 minutes, until the top is brown and crispy.

Cinnamon-Raisin English Muffin Bread Pudding:

  • Swap Original Muffins for Cinnamon-Raisin Muffins and take out the cinnamon and raisins. Everything else is exactly the same.

Sugar Glaze:

  • 1/2 cup of powdered sugar
  • 2 tablespoons milk

Wisk together until you form a smooth glaze. About as thick as pancake batter.

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