Cinnamon Raisin Bread Pudding with Orange Glaze - Canyon Bakehouse

Cinnamon Raisin Bread Pudding with Orange Glaze

Perfect for fall, our Cinnamon Raisin Bread bakes up to create individual treats with a bright, citrus glaze.


    Bread Pudding
  • 3 eggs

  • ¾ C. Milk

  • ¼ C. Maple Syrup

  • 1 Tbsp. Brown Sugar

  • 1 Loaf Canyon Bakehouse Cinnamon Raisin Bread, diced

  • 1 C. Powdered Sugar

  • 1 Tbsp. Butter, melted

  • 2 Tbsp. Orange Juice

  • 2 tsp. Orange Zest


  1. Pre-heat oven to 350 degrees and prepare an extra-large muffin tin with parchment paper liners.
  2. In a medium mixing bowl, whisk together the eggs, milk, syrup, and brown sugar.
  3. Add the diced cinnamon raisin bread, toss to coat.
  4. Place the bread mixture into the prepared muffin tin.
  5. Bake for approximately 40-45 minutes.
  6. In a small mixing bowl, whisk together the glaze ingredients.
  7. Once the bake has cooled slightly, drizzle with the glaze and serve warm.


Difficulty: Easy

Prep: 10 min

Cook: 45 min

Servings: 6

We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask your consent to set the cookies. Learn more.