Cinnamon-Raisin Bread
Once you’ve baked this raisin-studded and cinnamon-swirled bread, the possibilities for using it are nearly endless. Make a peanut butter sandwich or slather a thick toasted slice with salted butter. Leftovers will make excellent French toast or bread pudding.
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Cinnamon-Raisin Almond Flour Loaf
It’s great to have a homey loaf of cinnamon-raisin bread on hand for a quick breakfast or cozy snack. Some almond flour has a slightly coarse texture, similar to cornmeal, which adds a little crunch to the finished product.
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Cinnamon-Raisin Bread Custard with Fresh Berries
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick.
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