Desserts in the fall tend to all have one common theme: pumpkin. Now, I love pumpkin as much as the next guy, but I think the best part about fall desserts is not this vegetable, but the spices that often accompany it. Cinnamon, nutmeg, cloves – these are the spices of my dreams. Seriously, give me a spice cake any day of the week, and I’ll love you forever. Promise.

When I started making this dessert, I knew I wanted something warm – something easy,  gooey and just a little bit decadent. I found myself at the grocery store pulling ingredients to make a very simple bread pudding using cinnamon bread and all my favorite fall spices. The best thing about bread pudding is that you can put pretty much any bread and jazz it up with chocolate, peanut butter or cinnamon chips. Try it with challah bread for a thicker bread pudding. Or, top it with a caramel or vanilla sauce to add a new dimension. Do yo’ thang.


Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time:
About 45 minutes

Servings: 12

1 loaf of cubed cinnamon raisin bread (try using challah bread for a thicker bread pudding)
3 large eggs
1 ½ cup milk
¼ cup sugar
1 teaspoon vanilla
Dash of nutmeg
Dash of cinnamon


Photo by Vinita Saggurti


1. Cube the bread.
2. Mix together milk, eggs, sugar, vanilla, nutmeg and cinnamon.


Photo by Vinita Saggurti

3. Soak the cubed bread in the milk for 10 to 15 minutes.


Photo by Vinita Saggurti

4. Pour batter into a greased pan.


Photo by Vinita Saggurti

5. Bake at 375°F for 20-25 minutes.

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Photo by Vinita Saggurti

6. Take out of the oven. Let it cool, and serve with ice cream or caramel sauce.

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Photo by Vinita Saggurti