Cinnamon-Raisin Toast Bread Pudding


Cinnamon-raisin bread meets French toast in this beautiful skillet casserole, and our sweet tooth can’t get enough.

Cinnamon-Raisin Toast Bread Pudding
Makes 8 servings
  • 1 (16-ounce) loaf cinnamon-raisin bread, sliced ½-inch thick
  • 2 cups whole milk
  • ½ cup plus 1 tablespoon granulated sugar, divided
  • 5 large eggs, lightly beaten
  • ⅓ cup unsalted butter, melted
  • ¼ cup cane syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup toasted pecans, chopped
  • ½ cup heavy whipping cream
  • 1½ cups confectioners’ sugar
  1. Spray a 12-inch cast-iron skillet with baking spray with flour.
  2. Cut bread slices in half diagonally. Arrange bread slices in prepared skillet, overlapping slightly.
  3. In a large bowl, whisk together milk, ½ cup granulated sugar, eggs, melted butter, cane syrup, vanilla, salt, cinnamon, and nutmeg. Whisk in pecans. Pour over bread. Cover with foil, and refrigerate for 4 hours.
  4. Preheat oven to 350°. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining 1 tablespoon granulated sugar. Bake until puffed and set, about 20 minutes more.
  5. In a medium bowl, whisk together cream and confectioners’ sugar. Drizzle on top.



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