Ingredients:
1 loaf stale challah bread, cubed
5 eggs
2 cups whole milk
2 cups heavy cream
1 tablespoon vanilla extract
½ cup white sugar
1 tablespoon cinnamon
1 cup raisins
1 cup water
2 tablespoons butter
1 teaspoon cinnamon
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
½ teaspoon cinnamon
Directions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a small saucepan, combine the raisins, water, butter, and 1 teaspoon cinnamon. Cook over medium-high heat until the mixture comes to a boil and the raisins plump up, approximately doubling in size. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and 1 tablespoon cinnamon. Add the raisin mixture, including the water, and stir well.
Add the cubed challah bread to the egg mixture, stirring until the bread is fully coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
After 10 minutes, transfer the mixture to the prepared baking dish and cover it with foil.
Bake for 50 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden brown and the center is set.
While the pudding bakes, prepare the glaze by whisking together the powdered sugar, vanilla extract, milk, and ½ teaspoon cinnamon until smooth.
Once the bread pudding is done, drizzle the glaze over the top before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
