Oh, this Bread Pudding with Raisins for Christmas, Thanksgiving is just pure, unadulterated comfort in a dish! Seriously, if you’re looking for that perfect dessert to grace your holiday table, you’ve found it. My grandma used to make this every single year, and the smell of cinnamon and nutmeg filling the house was the official start to our holiday season. It’s one of those recipes that just *feels* like home, you know? It’s so simple, but the way the bread soaks up that creamy custard and gets all golden and luscious with those sweet little raisins peeking out… it’s magic!

It’s the kind of dessert that brings everyone together, a real crowd-pleaser that’s perfect for those big family gatherings. Whether it’s Christmas morning brunch or a Thanksgiving feast, this bread pudding is always a hit. It’s a classic for a reason, and honestly, it’s one of my absolute favorites to make because it’s so forgiving and always turns out beautifully.

Why You’ll Love This Bread Pudding with Raisins for Christmas, Thanksgiving

Seriously, this recipe is a lifesaver when you’re busy with all the holiday hustle! Here’s why it’s a must-make:

It’s ridiculously easy to throw together – perfect for when you’re juggling a million things.
The flavor is just heavenly – sweet, spiced, and oh-so-comforting.
It’s the ultimate holiday dessert that everyone, and I mean *everyone*, will adore.
Leftovers (if you even have any!) are fantastic, making it great for make-ahead holiday planning.

A Classic Holiday Comfort

There’s something so deeply nostalgic about bread pudding, especially when it’s loaded with raisins and that warm spice blend. It just screams holiday cheer and cozy evenings by the fire. It’s the kind of treat that evokes happy memories and makes any holiday meal feel extra special.

Gather Your Ingredients for Bread Pudding with Raisins for Christmas, Thanksgiving

Alright, let’s get our ducks in a row for this amazing bread pudding! You’ll want to grab these things:

1 loaf old bread, cut into cubes: Now, “old bread” is key here. Stale bread absorbs the custard better without getting mushy. I love using challah or brioche because they’re a bit richer, but day-old French bread or even a good sourdough works wonders! If your bread is fresh, just cut it into cubes and leave it out on the counter for a few hours, or pop it in a low oven (around 200°F/95°C) for about 15-20 minutes until it feels a bit dry.
3 cups milk: Whole milk is best for that creamy texture, but you can totally stretch it with 2% if that’s what you have.
4 eggs, beaten: Just give them a quick whisk in a bowl until the yolks and whites are combined. No need to go crazy here!
1 cup sugar: This is just your standard granulated sugar. It sweetens everything up beautifully.
1 teaspoon cinnamon: This is non-negotiable for that cozy holiday flavor!
1/2 teaspoon nutmeg: Freshly grated nutmeg is amazing if you have it, but the ground stuff is just fine too.
1/4 teaspoon salt: A little salt really makes all the flavors pop.
1 cup raisins: These little gems are so good in bread pudding! If you like plump, juicy raisins, soak them in some warm water or even a splash of rum for about 10 minutes before you add them. Drain them well before tossing them in.
2 tablespoons butter, melted: Just melt it down in the microwave or on the stovetop. Clarified butter works too, but honestly, regular melted butter is perfect.

Bread Pudding with Raisins for Christmas, Thanksgiving Ingredient Clarity

Don’t stress too much about the bread! Stale is better, but if yours isn’t, just leaving it out for a few hours or toasting it lightly will do the trick. And for the raisins, a quick soak makes them extra plump, but it’s totally optional if you’re short on time!

How to Prepare Bread Pudding with Raisins for Christmas, Thanksgiving

Okay, getting this deliciousness ready is super straightforward, and honestly, it’s part of the fun! You’ll be amazed at how something so simple turns into such a showstopper for your holiday table.

Preparing the Bread Base

First things first, get that bread cubed up! Aim for about 1-inch pieces. Pop them into a nice big bowl. Remember, stale bread is your friend here – it soaks up all that yummy custard goodness without turning into mush. If your bread is fresh, just leave those cubes out for a bit to dry out.

Crafting the Custard Mixture

Now for the magic sauce! In a separate bowl, whisk together the milk, your lightly beaten eggs, sugar, cinnamon, nutmeg, and that little pinch of salt. Whisk it until it’s all combined and looks nice and smooth. You want everything to be really well incorporated so you don’t get eggy pockets in your finished bread pudding.

Soaking and Assembling the Bread Pudding

Gently pour that glorious custard mixture over the bread cubes in the big bowl. Add in your raisins, too – whether they’re plumped up from soaking or straight from the box, they’ll be delicious. Give it all a gentle stir to make sure every piece of bread gets coated. Let it sit for about 15 minutes. This is crucial! It lets the bread really soak up all that liquid and get perfectly tender. It’s like magic happening right before your eyes!

Baking Your Bread Pudding with Raisins for Christmas, Thanksgiving

While the bread is soaking, go ahead and preheat your oven to 350°F (175°C). Make sure you’ve greased your baking dish – a good coating of butter or cooking spray will do the trick. Pour that soaked bread mixture into the prepared dish. It should look pretty full. Then, drizzle that melted butter all over the top. Pop it into the oven and bake for about 45 to 55 minutes. You’re looking for it to be set in the center and get this lovely golden-brown color on top. A knife inserted near the center should come out mostly clean!

Tips for the Perfect Bread Pudding with Raisins for Christmas, Thanksgiving

You know, getting this bread pudding just right is all about a few little tricks. It’s not complicated, but these details really make a difference between a good bread pudding and a *spectacular* one that people will rave about long after the holidays are over.

Bread Selection for Optimal Texture

The absolute key here is using stale bread. Fresh bread just turns into mush. I love challah or brioche because they’re already a bit enriched and have a lovely texture. But honestly, any day-old white bread, French bread, or even a sturdy sourdough will work beautifully. If your bread is fresh, just cube it and leave it out on the counter for a few hours to dry out a bit; it’s worth the wait!

Achieving Richer Flavor

If you want to take this bread pudding from “delicious” to “OMG, I need the recipe!”, try swapping out some of the milk for half-and-half or even a bit of heavy cream. It just makes that custard base so much richer and more decadent. It’s a little indulgence that’s perfect for special holiday occasions like Christmas and Thanksgiving! You can learn more about making your own heavy cream at home if you’re feeling adventurous.

Serving and Storage for Bread Pudding with Raisins for Christmas, Thanksgiving

This bread pudding is best served warm, right out of the oven or gently reheated. It’s absolutely divine on its own, but oh my goodness, a drizzle of warm caramel sauce or a dollop of freshly whipped cream takes it to a whole new level! Some people even love a simple vanilla sauce – it’s all about what makes you happy!

Delicious Serving Suggestions

Serve this beauty warm! It’s fantastic with a drizzle of caramel sauce, a dollop of whipped cream, or even a scoop of vanilla ice cream. It really makes it feel extra special, perfect for those festive holiday meals. For other festive dessert ideas, check out these triple chocolate cheesecake recipes.

Storing and Reheating Your Bread Pudding

If you happen to have any leftovers (which is rare in my house!), just let the bread pudding cool completely. Then, cover it tightly with plastic wrap or put it in an airtight container and pop it in the fridge. It’ll keep for about 2-3 days. To reheat, you can pop a slice in the microwave for a quick warm-up, or if you have a bigger piece, cover it loosely with foil and warm it in a low oven (around 300°F/150°C) until heated through. It comes back beautifully!

Frequently Asked Questions About Bread Pudding with Raisins for Christmas, Thanksgiving

Got questions about making this amazing bread pudding? I’ve got answers!

Can I make Bread Pudding with Raisins ahead of time?

Absolutely! You can assemble the whole bread pudding, cover it tightly, and refrigerate it for up to 24 hours before baking. Just let it sit out for about 30 minutes before baking, and add a few extra minutes to the baking time. It’s a great way to get a head start on your holiday meal prep!

What is the best way to prevent soggy bread pudding?

The biggest secret is using stale bread – it’s much better at soaking up the custard without falling apart. Also, make sure you don’t overmix the batter after adding the liquid. Let it soak for the recommended 15 minutes so the bread absorbs evenly, and bake it until it’s set and golden brown. That usually does the trick!

Nutritional Estimate for Bread Pudding with Raisins for Christmas, Thanksgiving

Just a little heads-up, the nutritional info below is an estimate! The exact numbers can change depending on the specific brands of ingredients you use, especially things like the type of bread, milk, and how much sugar you decide on. It’s always best to consider this a general guideline for this delicious holiday treat. For more general baking tips, you might find this guide on ingredient substitutions helpful.

Amazing Bread Pudding with Raisins for Christmas

Author: memorecipes.com
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic bread pudding with raisins, perfect for holiday gatherings.

Ingredients

Scale

1 loaf old bread, cut into cubes
3 cups milk
4 eggs, beaten
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
2 tablespoons butter, melted

Instructions

Preheat oven to 350F. Grease a baking dish.
Place bread cubes in a large bowl.
In a separate bowl, whisk together milk, eggs, sugar, cinnamon, nutmeg, and salt.
Pour the milk mixture over the bread cubes. Add raisins.
Let stand for 15 minutes to allow bread to soak.
Pour into the prepared baking dish. Drizzle with melted butter.
Bake for 45-55 minutes, or until set and golden brown.

Notes

Serve warm with a sauce of your choice.
For a richer flavor, use half-and-half instead of milk.
Soak the raisins in warm water for 10 minutes before adding for plumper raisins.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 8g
Cholesterol: 100mg

Keywords: bread pudding, raisins, Christmas, Thanksgiving, holiday dessert, sweet bread