Photo of Cinnamon-raisin breakfast pudding by WW

Cinnamon-raisin breakfast pudding

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Breakfast bread pudding is a no-brainer main dish to make for a casual brunch or for overnight guests. This super simple recipe serves 8, can be assembled in a baking dish in as little as 15 minutes, and is great way to use up stale bread. While it stands at room temperature and bakes, you’ll have plenty of extra time to brew coffee, toss together some fruit, and prepare another side dish to round out the menu. To make Chocolate-Banana Bread Pudding, replace the cinnamon and nutmeg with 5 tablespoons unsweetened cocoa powder and use whole-wheat instead of raisin bread.


1% low-fat milk

2 cup(s)

Fat-free half-and-half

1 cup(s)


3 large

Egg whites

2 serving(s)

Vanilla extract

1 tsp(s)

Ground cinnamon

1½ tsp(s)

Ground nutmeg


Raisin bread

16 oz, cut into 1-inch chunks


1 medium, sliced

Powdered sugar (confectioner's)

1 tbsp(s), optional


  1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.
  2. Whisk together the milk, half-and-half, eggs, egg whites, vanilla, cinnamon, and nutmeg in a large bowl until blended. Stir in the bread and banana; let stand 15 minutes, stirring occasionally.
  3. Spoon the bread mixture into the baking dish. Bake until a knife inserted in the center comes out clean and the top is lightly browned, about 1 hour. Sprinkle with the confectioners’ sugar, if using. Serve at once or let cool slightly and serve warm. Yields 1/8 of pudding per serving.