Dessert

Cinnamon Raisin Bread Pudding with Orange Marmalade, Blood Orange, and Fresh Rosemary Recipe

ByNoah Steele December 14, 2025December 14, 2025

Introduction

This Cinnamon Raisin Bread Pudding is a comforting and flavorful dessert that combines sweet, spiced bread with a rich creamy custard. Layered with orange marmalade and studded with raisins, it’s perfect for cozy gatherings or a special treat.

A round, rustic cake with a golden-brown crust sits on a white marbled surface. The cake has visible swirls of glossy orange-yellow marmalade or glaze on top, giving it a shiny look. The surface is uneven with darker baked patches and small cracks, adding texture. A few fresh green sprigs of rosemary lay on top at the center, adding a pop of color. Around the cake, slices of deep red and yellow citrus fruits and more rosemary leaves are scattered. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 slices Cinnamon Raisin Bread
1/4 cup Unsalted Butter

1 jar Orange Marmalade
1/4 cup Raisins

1/4 cup Brown Sugar
1/2 teaspoon Ground Cinnamon

2 cups Heavy Cream
1 can Sweetened Condensed Milk
2 Large Eggs

Whipped Cream, to taste
Blood Orange, to taste
Fresh Rosemary, to taste

Instructions

Step 1: Preheat the oven to 350°F (180°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper, then butter the parchment.
Step 2: Spread half of the cinnamon raisin bread slices (12 slices) with about 1 teaspoon of unsalted butter each.
Step 3: Spread the remaining 12 slices with approximately 2 teaspoons of orange marmalade each.

Step 4: Sandwich the slices with buttered and marmalade sides facing each other. Trim the crusts from each sandwich and cut each one diagonally into quarters.
Step 5: Arrange the sandwich pieces in the prepared pans, stacking and overlapping to fit snugly.
Step 6: In a small bowl, mix the raisins, brown sugar, and ground cinnamon, then sprinkle evenly over the bread in the pans.

Step 7: In a large bowl, whisk together the heavy cream, sweetened condensed milk, and eggs. Pour this custard mixture evenly over the bread pieces, pressing gently to help them absorb the liquid.
Step 8: Bake for 45 minutes, or until a knife inserted into the center comes out clean.
Step 9: Let the bread pudding cool in the pans on a wire rack for 20 minutes.

Step 10: Warm the remaining marmalade in a small saucepan over low heat.
Step 11: Carefully loosen the edges of the bread pudding and invert one pan onto a serving platter. Remove the parchment paper and spread half of the warm marmalade over it.
Step 12: Invert the second pan onto a baking sheet or wire rack, then invert it again onto a rimless baking sheet so the top faces upwards. Gently slide it onto the first layer and top with the remaining marmalade.

Step 13: If desired, garnish with blood orange slices, whipped cream, and fresh rosemary before serving.

Tips & Variations

For added texture, toast the bread slices lightly before assembling the sandwiches.
Use different fruit marmalade flavors like apricot or peach for a unique twist.

Substitute raisins with dried cranberries or chopped nuts for variety.
Serve warm with a scoop of vanilla ice cream instead of whipped cream for extra indulgence.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes or until warmed through. Microwave reheating is possible but may make the texture softer.

How to Serve

A round baked dish with a golden-brown crust and a slightly caramelized top layer that glistens with a shiny orange glaze, visibly studded with thin, pale yellow citrus peel strips and darker spots that look like raisins or dried fruit, all resting on a flat surface with a white marbled texture. The middle of the dish is decorated with two fresh green sprigs of rosemary pointing outward. Around the dish, slices of blood orange and extra sprigs of rosemary add bright red and green colors, creating a fresh, natural look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread for this pudding?

Yes, any sturdy bread like challah, brioche, or French bread works well. Just ensure it’s sliced thick enough to hold the custard without falling apart.

Is it necessary to trim the crusts from the bread?

Trimming the crusts helps create a neater presentation and allows the pudding to bake evenly, but it’s optional if you prefer a rustic look.

Noah Steele