If you have a sweet tooth and love desserts that warm the heart and soul, then you absolutely must try Grandma’s Bread Pudding Recipe. This classic dish combines simple ingredients into a luscious, custardy delight with a perfectly golden crust and soft, comforting center. Every bite offers a nostalgic taste of tradition, with hints of cinnamon and nutmeg mingling with rich cream and the satisfying texture of tender bread cubes. It’s the kind of recipe that brings people together around the table, evoking memories and smiles with every serving.
Ingredients You’ll Need
The magic of Grandma’s Bread Pudding Recipe lies in its simplicity and how each ingredient plays a crucial role. From the creamy custard base to the aromatic spices, every component contributes to its irresistible flavor and texture.
- Day-old bread (4 cups): Using slightly stale bread helps it soak up the custard perfectly without falling apart.
- Milk (2 cups): Adds creaminess and moisture to the pudding for that soft, luscious texture.
- Heavy cream (1 cup): Enriches the custard for a decadent, silky mouthfeel.
- Granulated sugar (3/4 cup): Sweetens the dish just right, balancing the spices.
- Large eggs (3): Essential for binding the ingredients and creating the custard structure.
- Vanilla extract (1 tsp): Brings warmth and depth to every bite.
- Ground cinnamon (1 tsp): A classic spice that adds that cozy, comforting flavor.
- Ground nutmeg (1/4 tsp): Offers a subtle hint of earthiness that complements the cinnamon beautifully.
- Salt (1/4 tsp): Enhances all the other flavors and balances the sweetness.
- Raisins or currants (1/2 cup, optional): Adds bursts of natural sweetness and chewy texture.
- Melted unsalted butter (2 tbsp): Drizzled on top to create a golden, buttery crust.
- Chopped nuts (1/4 cup, optional): Adds a nice crunch and nutty flavor.
How to Make Grandma’s Bread Pudding Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). This ensures that it’s just right when your pudding is ready to bake. Grease a 9×9-inch baking dish thoroughly with butter or cooking spray to prevent sticking and to add a touch of richness to the crust.
Step 2: Assemble the Bread Base
Tear or cut your day-old bread into cubes and spread them evenly in the baking dish. If you want a little extra texture and sweetness, sprinkle raisins, currants, or your choice of nuts over the bread cubes. This adds delightful pockets of flavor that surprise with every bite.
Step 3: Whisk the Custard Mixture
In a separate bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is completely smooth. This custard is the soul of Grandma’s Bread Pudding Recipe, soaking into the bread and bringing all those flavors alive.
Step 4: Combine and Soak
Pour the custard slowly over the bread in the baking dish, making sure everything is well-coated. Press down gently so the bread absorbs as much liquid as possible. Let it sit for 10 to 15 minutes — this is the secret step that ensures the perfect custardy texture.
Step 5: Add Melted Butter and Bake
Drizzle the melted butter over the top of the pudding. This small touch helps create the signature golden crust that you’ll love. Bake in your preheated oven for 40 to 50 minutes, until the pudding is beautifully browned on top and a toothpick inserted in the center comes out clean.
Step 6: Cool and Enjoy
Allow the pudding to cool slightly before serving. This lets it set just enough to slice cleanly but keeps it warm and comforting. Serve it as is or with cream, whipped cream, or a drizzle of caramel sauce for an indulgent finish.
How to Serve Grandma’s Bread Pudding Recipe
Garnishes
The perfect garnish can elevate Grandma’s Bread Pudding Recipe from delicious to spectacular. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds creaminess that complements the warm pudding. For an extra special touch, drizzle with homemade caramel or a dusting of powdered sugar and a sprinkle of cinnamon.
Side Dishes
This bread pudding works wonderfully as a dessert after a comforting meal, but it can also shine alongside fresh fruit or a simple mixed green salad. The contrast between the warm, rich pudding and the crisp or juicy sides brings a nice balance to the plate.
Creative Ways to Present
Think beyond just slicing it into squares. Serve individual portions in pretty ramekins or mini cast iron skillets for a charming presentation. You can also create bread pudding parfaits by layering pieces with custard and fruit in clear glasses. It’s a playful way to delight both kids and adults alike!
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps beautifully in the refrigerator for 3 to 4 days when stored in an airtight container. This makes it easy to enjoy the comforting flavors of Grandma’s Bread Pudding Recipe even days after baking without any loss of moisture or taste.
Freezing
If you want to make this ahead in larger quantities, bread pudding freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It will keep in the freezer for up to 2 months without compromising flavor or texture.
Reheating
To reheat, simply warm the pudding in the oven at 325°F (160°C) until heated through, about 20 to 25 minutes. You can also microwave individual servings but be careful not to overheat since the custard can become rubbery. Reheating gently preserves that creamy texture you love.
FAQs
Can I use fresh bread instead of day-old bread?
While fresh bread can be used, day-old or slightly stale bread is best because it soaks up the custard without turning mushy, helping the pudding hold its shape and texture perfectly.
Is it necessary to use heavy cream in the recipe?
Heavy cream enriches the custard, making it silky and indulgent, but you could substitute with extra milk for a lighter version; just keep in mind the texture will be less creamy.
Can I add other mix-ins besides raisins and nuts?
Absolutely! Chopped apple, dried cranberries, or even chocolate chips make wonderful additions that bring variety and extra flavor to the pudding.
Do I need to soak the bread before baking?
Yes, allowing the bread to soak in the custard for 10 to 15 minutes ensures it absorbs the liquid fully, resulting in that luscious, custardy interior we all crave.
How do I know when the bread pudding is done baking?
It’s done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. The pudding should be set but still tender inside.
Final Thoughts
If you’re looking for a dessert that’s as comforting as a warm hug, you owe it to yourself to make Grandma’s Bread Pudding Recipe. It’s easy to prepare, wonderfully versatile, and absolutely delicious — a timeless classic that brightens any meal or occasion. Once you try it, you may find yourself reaching for it again and again to share with friends and family. Happy baking!
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Grandma’s Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic and comforting Grandma’s Bread Pudding recipe featuring cubed day-old bread soaked in a warm custard of milk, cream, eggs, and spices, then baked to golden perfection. This traditional dessert is enhanced with optional raisins, nuts, and a buttery finish, making it a delightful treat for any occasion.
Ingredients
Bread and Add-ins
- 4 cups day-old bread, cubed (white bread, challah, or brioche)
- 1/2 cup raisins or currants (optional)
- 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional)
Custard Mixture
- 2 cups milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Finishing
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Prepare the Bread Base: Tear or cut your day-old bread into cubes and spread them evenly in the greased baking dish. Sprinkle the optional raisins, currants, or chopped nuts over the bread if you like added texture and flavor.
- Make the Custard: In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined, forming a rich custard.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula or your hands to help the bread absorb the liquid fully. Allow the mixture to sit for 10 to 15 minutes so the bread softens and soaks up the custard.
- Add Butter and Bake: Drizzle the melted unsalted butter over the top of the custard-soaked bread. Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the pudding is golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the bread pudding from the oven and let it cool slightly before serving. Enjoy it warm, optionally topped with cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.
Notes
- Use day-old bread for best absorption and texture; fresh bread might become too soggy.
- Challah or brioche breads add a richer flavor and texture compared to regular white bread.
- Customize with your favorite dried fruits or nuts for variation.
- For a dairy-free version, substitute milk and cream with plant-based alternatives such as almond or oat milk.
- Serve warm, as bread pudding tastes best fresh from the oven.
- Leftovers can be refrigerated and gently reheated.
