Cinnamon Raisin and Chocolate Bread Pudding Recipe

Name: Cinnamon Raisin and Chocolate Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large egg yolks; 3 large eggs; 2/3 cup sugar; 4 cups whole milk; 1 1/2 teaspoon vanilla extract; Pinch fine salt; Pinch ground nutmeg; One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out; 4 ounces semi-sweet chocolate, chopped; Unsalted butter for preparing the pan; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

4 large egg yolks
3 large eggs
2/3 cup sugar
4 cups whole milk
1 1/2 teaspoon vanilla extract
Pinch fine salt
Pinch ground nutmeg
One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
4 ounces semi-sweet chocolate, chopped
Unsalted butter for preparing the pan
Copyright 2001 Television Food Network, G.P. All rights reserved

1
To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl.
2
In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil.
3
While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture.
4
Set aside.
5
In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish.
6
Pour the custard over the bread.
7
Stir the bread a little so the custard settles evenly in the pan.
8
Cover tightly with foil and set aside for 10 minutes.
9
Place a rack in the middle of the oven and preheat to 325 degrees F.
10
Place the gratin dish in a larger baking dish and place on the rack.
11
Pour enough hot water into the baking dish to reach halfway up the gratin dish.
12
Bake the bread pudding until just set, but still wiggle-y, about 40 minutes.
13
Remove from the oven and cool completely before serving.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large egg yolks, 3 large eggs, 2/3 cup sugar, 4 cups whole milk, and more.

Yes, Cinnamon Raisin and Chocolate Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cinnamon Raisin and Chocolate Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions