Rich, easy-to-make bread pudding infused with cinnamon custard and studded with bourbon-soaked raisins.
- Preheat the oven to 350°F.
- Spray a 9-inch square baking dish liberally with nonstick cooking spray.
- If using raisins, place the raisins and bourbon in a small bowl. Let the raisins soak while you prepare the bread pudding.
- Cut the bread into 1-inch cubes and set aside.
- In a large mixing bowl, whisk together the eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, and salt until combined. Add the bread cubes and soaked raisins (if using) to the mixture. Fold together with a rubber spatula until the bread is thoroughly coated.
- Transfer the soaked bread cubes to the prepared baking dish in an even layer. Cover the dish with aluminum foil.
- Bake the bread pudding on the middle rack of the oven for 30 minutes.
- Remove the foil and continue baking until the bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
- Check to see that bread pudding is done. Remove from the oven or add time as needed.
- If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.