If you are searching for that soul-soothing dessert that wraps you in cozy comfort and brings back fond memories, look no further than Grandma’s Bread Pudding Recipe. This delightful classic combines simple pantry staples into a luscious, velvety custard-soaked bread bake that is both nostalgic and utterly irresistible. With its golden crust, warm spices, and hints of vanilla and raisins, this recipe captures the very essence of home-cooked love in every bite.
Ingredients You’ll Need
Every ingredient in Grandma’s Bread Pudding Recipe plays an important role in building layers of texture, flavor, and aroma — and honestly, they are surprisingly straightforward. Each one compliments the others to create a harmonious dessert you’ll want to make again and again.
- Day-old bread (6 cups, cubed): Using slightly stale bread like French or brioche ensures it absorbs the custard perfectly without turning mushy.
- Whole milk (2 cups): Adds richness and creaminess while keeping the pudding tender.
- Heavy cream (1 cup): Elevates the custard’s velvet texture and gives a luscious mouthfeel.
- Large eggs (4): The natural binder that sets the pudding and adds protein for structure.
- Granulated sugar (3/4 cup): Sweetens gently, allowing the other flavors to shine.
- Brown sugar (1/4 cup): Introduces deeper caramel notes and a subtle molasses hint.
- Vanilla extract (2 teaspoons): The aroma powerhouse that gives Grandma’s Bread Pudding Recipe that unmistakable warmth.
- Ground cinnamon (1 teaspoon): Offers a cozy spice touch that breathes autumn into every bite.
- Ground nutmeg (1/4 teaspoon): Adds a delicate, nutty warmth that rounds out the spices beautifully.
- Salt (1/4 teaspoon): A small pinch that balances the sweetness and enhances flavor complexity.
- Raisins (1/2 cup, optional): Sweet bursts of chewy goodness that bring old-fashioned charm.
- Unsalted butter (2 tablespoons, in small pieces): Dots on top to create a golden, slightly crisp finish bursting with buttery richness.
How to Make Grandma’s Bread Pudding Recipe
Step 1: Prep Your Workspace
First things first, preheat your oven to a cozy 350°F (175°C) and generously grease a 9×13-inch baking dish. This will ensure your pudding doesn’t stick and will come out effortlessly golden and perfect.
Step 2: Layer the Bread Cubes
Scatter your cubed day-old bread evenly into the prepared dish. This simple step is where the magic begins as each piece will soon soak up that silky custard.
Step 3: Whisk the Custard
In a large bowl, beat together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, nutmeg, and salt until smooth and beautifully combined. This custard mix is the luscious base that transforms the humble bread into a decadent dessert.
Step 4: Combine and Soak
Add the raisins to the custard if you’re using them, then pour the mixture evenly over the bread cubes. Use your hands or a spoon to gently press the bread down so it soaks up as much of the custard as possible. Let it sit for 10 to 15 minutes — this resting time is crucial for the perfect custard embrace.
Step 5: Butter and Bake
Scatter the small butter pieces across the top to melt into golden pockets of richness during baking. Bake your pudding for 45 to 50 minutes, or until the top is beautifully browned and the center is set but still tender.
Step 6: Cool and Relax
Allow the bread pudding to cool slightly in the pan before serving. This little pause helps the flavors meld even further, making each spoonful soulful and satisfying.
How to Serve Grandma’s Bread Pudding Recipe
Garnishes
A warm slice of Grandma’s Bread Pudding Recipe truly shines with a glossy drizzle of vanilla sauce or caramel. For an indulgent treat, a scoop of vanilla ice cream melting on top is sheer heaven. Freshly whipped cream is another fabulous choice to add a light, airy finish.
Side Dishes
This dessert pairing is endlessly versatile. Serve it with a cup of steaming coffee or rich black tea for an afternoon delight, or pair with a tangy fruit compote to balance the pudding’s sweet richness.
Creative Ways to Present
For a special occasion, bake the pudding in individual ramekins for personal servings that look charming and make guests feel cherished. You can also sprinkle a little powdered sugar and cinnamon on top for that finishing touch of elegance.
Make Ahead and Storage
Storing Leftovers
If you find any leftovers (which is rare), cover them tightly and refrigerate for up to four days. The pudding tastes fantastic cold, or you can gently warm it for that fresh-baked feeling.
Freezing
Grandma’s Bread Pudding Recipe freezes beautifully. Wrap individual portions well in plastic wrap and foil or store in freezer-safe containers for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop a slice into the microwave for about 60 to 90 seconds or warm it in a 325°F (160°C) oven covered with foil until heated through. This refreshes the custardy softness and buttery aroma just as if it were freshly baked.
FAQs
Can I use fresh bread instead of day-old bread?
While fresh bread will work, slightly stale bread absorbs the custard much better without becoming too mushy, resulting in the ideal texture for Grandma’s Bread Pudding Recipe.
Can I omit the raisins?
Absolutely! The raisins are optional and can be swapped for nuts or chocolate chips to customize your bread pudding to your personal taste.
Is this recipe suitable for vegetarians?
Yes, Grandma’s Bread Pudding Recipe uses no meat products and is perfectly suitable for a vegetarian diet.
Can I add other spices to the pudding?
Definitely try adding a pinch of ground ginger or allspice if you want to tweak the warm spice profile, but the classic cinnamon and nutmeg combo has stood the test of time for a reason.
What’s the best bread to use?
Brioche and French bread are ideal because of their texture and flavor. For added interest, mix different breads like sourdough and brioche to add a bit of chew and variety.
Final Thoughts
Making Grandma’s Bread Pudding Recipe is like wrapping yourself in a warm hug from the past, comforting and endlessly satisfying. Once you try this beloved classic, you’ll understand why it continues to charm families and friends year after year. So, dig out that day-old bread, embrace the simplicity of the ingredients, and create a dessert that’s genuinely heartwarming and full of love.
Print
Grandma’s Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Bread Pudding is a classic American dessert featuring day-old bread soaked in a rich custard of milk, cream, eggs, and warm spices. Baked until golden and tender, it’s the perfect comforting treat for any occasion, served warm with optional toppings like vanilla sauce or ice cream.
Ingredients
Main Ingredients
- 6 cups day-old bread, cubed (such as French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Arrange the Bread: Spread the cubed day-old bread evenly in the prepared baking dish to create the base for the pudding.
- Make the Custard Mixture: In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and fully combined.
- Add Raisins: Stir in the raisins if desired, which will add bursts of sweetness throughout the pudding.
- Combine Custard with Bread: Pour the custard mixture evenly over the bread cubes, then gently press the bread down to help it absorb the liquid fully.
- Soak: Allow the bread and custard to soak together for 10–15 minutes, ensuring the bread is saturated.
- Add Butter Topping: Dot the top of the soaked bread mixture with small pieces of unsalted butter to add richness as it bakes.
- Bake: Place the baking dish in the oven and bake for 45–50 minutes, or until the pudding is golden brown on top and the center is set and no longer jiggly.
- Cool and Serve: Let the bread pudding cool slightly before serving warm. Optionally, serve with vanilla sauce, caramel, or a scoop of ice cream for an extra indulgent touch.
Notes
- Best served warm with a drizzle of vanilla sauce, caramel, or a scoop of ice cream.
- Raisins can be swapped out for chopped nuts or chocolate chips for variety.
- For added texture and flavor, use a mix of breads like sourdough and brioche.
