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
Scale
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.
