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Cinnamon Raisin Bread Pudding with Vanilla Sauce Recipe

10/22/2026
Potluck
Total time: 85 min
Prep time: 30 min
Cook time: 55 min
Servings: 10
Slices of cinnamon raisin bread pudding on serving plates with vanilla sauce and a cup of milk
Milk

Cinnamon raisin bread pudding for some folks can be a nice trip down memory lane. If you don't have an old family recipe lying around, you can enjoy this easy-to-make cinnamon raisin bread pudding. Don't forget the vanilla sauce!   

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Ingredients:

For the Bread Pudding

  • 1 Pound Egg Bread , or challah, cubed
  • 1 Teaspoon Cinnamon
  • 1/2 Cup Egg Substitute
  • 4 Egg Whites
  • 1/3 Cup Sugar Substitute
  • 4 Cups Fat-Free Lactose-Free Dairy Milk
  • 2 Teaspoons Vanilla Extract
  • 1/3 Cup Raisins
See preparation

For the Vanilla Pudding Sauce

  • 1 Egg
  • 1 Egg Whites
  • 1/4 Cup Sugar Substitute
  • 2 Teaspoons Corn Starch
  • 2 1/2 Cups Fat-Free Lactose-Free Dairy Milk
  • 2 Teaspoons Vanilla Extract
See preparation

Directions:

For the Bread Pudding

  1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-x8-inch baking pan with cooking spray; set aside.
  2. Place bread cubes in a large bowl; sprinkle with cinnamon. In a medium bowl, whisk egg substitute, egg whites, sugar substitute, milk and vanilla until blended. Pour over bread, sprinkle with raisins and stir gently to mix. Pour mixture into prepared pan.
  3. Bake 45 minutes in preheated oven or until top is puffed and golden and tester comes out clean.
  4. Cut cinnamon raisin bread pudding into squares and serve warm with vanilla pudding sauce.

For the Vanilla Pudding Sauce

  1. Whisk egg, egg white, sugar substitute and cornstarch together in a medium saucepan. Whisk in milk and vanilla.
  2. Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes.
  3. Serve warm or cold.

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