Cinnamon Raisin Bread Pudding

This delicious cinnamon raisin bread pudding is made with Cinnabon coffee creamer, challah bread, raisins, cinnamon, and eggs, is baked to perfection, and drizzled with a sweet glaze.

📝 Ingredients

• 16 ounce loaf Challah bread, (cut into 1-inch cubes)
• 24 ounces Cinnabon® coffee creamer
• 5 large eggs
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1/2 cup powdered sugar
• 1 tablespoon milk

👨‍🍳 Instructions

1. 1Place bread cubes on a baking sheet in a single layer and allow bread to sit out for 45 minutes.
2. 2In a small pan, add raisins and 2 cups of water and bring to a boil over medium heat. Cook, stirring frequently, until raisins become plump. Drain water and set aside.
3. 3Preheat the oven to 350 degrees and lightly spray a 3 quart oval baking dish with non-stick cooking spray.
4. 4In a large bowl, whisk coffee creamer, eggs, and cinnamon together until combined.
5. 5Add bread cubes and raisins. Stir and make sure all bread is soaked with the liquid.
6. 6Pour bread mixture into the prepared baking dish.
7. 7Cover with aluminum foil and bake for 60 minutes.
8. 8Remove the foil and place back in the oven and bake for an additional 15 minutes.
9. 9(Can use a 9x13 baking dish. Adjust the time to 45 minutes covered, and 10-15 uncovered).
10. 10In a small bowl, stir powdered sugar and milk together until desired consistency is reached. Use more milk if needed, adding a teaspoon at a time.
11. 11Drizzle the glaze over the bread pudding and serve warm.