Oatmeal Raisin Cookie Pudding
Transform your leftover treats into a decadent dessert with this Oatmeal Raisin Cookie Pudding—a clever twist on classic bread pudding that combines nostalgia with rich, indulgent flavors. This recipe repurposes day-old oatmeal raisin cookies into a warm, custardy creation, featuring hints of cinnamon, nutmeg, and vanilla for a perfectly spiced finish. A creamy blend of whole milk and heavy cream pairs beautifully with melted butter, eggs, and sugars to create a luscious custard that soaks into the cookie crumbles. Topped with optional raisins and served warm, this pudding is perfect for cozy gatherings or as a comforting dessert. Serve it with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an unforgettable treat. Easy to prepare and irresistibly delicious, this oatmeal raisin cookie pudding is bound to be your next crowd-pleaser.
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Recipe Information
Ingredients
- 4 cups Day-old oatmeal raisin cookies
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 tablespoons Unsalted butter (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 Large eggs
- 0.25 cup Raisins (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish or equivalent size casserole dish with butter or non-stick spray.
Break the oatmeal raisin cookies into small, bite-sized pieces and spread them evenly in the prepared baking dish.
In a medium saucepan over low heat, warm the whole milk and heavy cream together until just heated through but not boiling. Remove from heat.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, melted butter, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly to temper the eggs and create a smooth custard base.
Pour the custard mixture over the broken cookie pieces in the baking dish, ensuring all the cookies are soaked. Let the mixture sit for 10 minutes to allow the cookies to absorb the liquid.
Gently press down the cookies with the back of a spoon to ensure every piece is well submerged.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is golden brown on top and set in the middle. A knife inserted into the center should come out mostly clean.
Remove the pudding from the oven and allow it to cool for 10-15 minutes before serving. The pudding will firm up slightly as it cools.
Optional: Sprinkle with additional raisins or serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence.
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 131.6 g | 48% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 87.8 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
