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Cinnamon-Raisin Bread Pudding

Cubed cinnamon-raisin sourdough baked in a rich vanilla custard until just set and golden. Cosy, barely sweet, best served warm.

Time1 hr
Serves6
LevelEasy
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A plated cinnamon-raisin bread pudding
made with Cinnamon Raisin Sourdough

What you need

  • 1 thick slice Cinnamon Raisin Sourdough
  • 1 ripe avocado
  • 1 big handful baby spinach
  • ½ lemon
  • 1 tsp olive oil
  • Chili flakes
  • Flaky salt
  • Optional: cherry tomatoes, a poached egg

Make it

  1. Heat the oven to 350°F (175°C).
  2. Butter a baking dish and add the bread cubes.
  3. Whisk the eggs, milk, cream, brown sugar and vanilla.
  4. Pour over, press down and rest 15 minutes.
  5. Bake 40–45 minutes until set and golden.
  6. Serve warm, with caramel if you like.

Tip. Day-old bread holds its shape and drinks up the custard beautifully.

Cinnamon Raisin Sourdough

Start with real bread

Every sandwich here is better on a proper Cinnamon Raisin Sourdough loaf.

Order Cinnamon Raisin · $14
More recipes:Cinnamon-Raisin French ToastToasted, Ricotta & BerriesOvernight French Toast BakeBread & Butter Pudding