If you have ever wished to recreate a warm, comforting dessert that tastes like a hug in every bite, then you are in for a real treat with Grandma’s Bread Pudding Recipe. This beloved classic combines simple pantry staples into a luscious custardy delight studded with tender bread cubes and hints of cinnamon and nutmeg. It’s the kind of dish that brings back memories of cozy kitchens and family gatherings, all wrapped up in a golden, baked treasure. Whether it’s for a special occasion or a sweet everyday indulgence, this recipe never fails to comfort and satisfy.
Ingredients You’ll Need
What’s wonderful about Grandma’s Bread Pudding Recipe is how straightforward and accessible the ingredients are, yet each one is crucial for building the rich flavor and irresistible texture. From the tender bread cubes to the creamy custard, every element plays its part in making this dessert truly memorable.
- 4 cups day-old bread, cubed: Using day-old white bread, challah, or brioche ensures the pudding absorbs the custard perfectly without becoming too mushy.
- 2 cups milk: Provides a silky base for the custard, balancing richness with freshness.
- 1 cup heavy cream: Adds luscious creaminess that elevates the texture to indulgent levels.
- 3/4 cup granulated sugar: Sweetens subtly, letting the warm spices shine without overpowering.
- 3 large eggs: The magic binders that set the custard and give the pudding its smooth structure.
- 1 teaspoon vanilla extract: Infuses warmth and depth, making every bite aroma-rich and inviting.
- 1 teaspoon ground cinnamon: A cozy spice that dances perfectly alongside nutmeg.
- 1/4 teaspoon ground nutmeg: Adds a gentle, nutty spice that complements the cinnamon.
- 1/4 teaspoon salt: Enhances sweetness and balances the flavors beautifully.
- 1/2 cup raisins or currants (optional): Little bursts of chewy sweetness that bring texture and character.
- 2 tablespoons unsalted butter, melted: Brushed on top to create a golden, slightly crisp crust.
- 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional): Adds crunch and a nutty contrast to the creamy pudding.
How to Make Grandma’s Bread Pudding Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). This temperature is just right for nurturing the custard into a soft, set delight while giving the top a perfect golden crust. Remember to grease your 9×9-inch baking dish with butter or cooking spray so nothing sticks and your pudding releases easily.
Step 2: Prepare the Bread
Tear or cut your day-old bread into cubes—it doesn’t have to be perfect, the rustic chunks actually soak up the custard better. Spread the bread cubes evenly in your baking dish and sprinkle over raisins, currants, or chopped nuts if you’re using them. These little add-ins bring bursts of flavor and texture that make the pudding extra special.
Step 3: Make the Custard
In a large bowl, whisk together milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and fragrant. This custard is the heart of Grandma’s Bread Pudding Recipe—rich, silky, and filled with warm spices that make your kitchen smell irresistible.
Step 4: Combine Bread and Custard
Pour the custard evenly over the bread cubes, pressing gently so the bread can soak up all the creamy goodness. Letting it sit for 10 to 15 minutes is key for maximum absorption, ensuring every bite is rich and custardy rather than dry or crumbly.
Step 5: Bake
Drizzle the melted butter over the top of your pudding to help it brown and develop a lovely, slightly crisp crust during baking. Pop it into the oven and bake for 40 to 50 minutes, or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. This slow bake locks in moisture and builds layers of flavor.
Step 6: Serve
Once out of the oven, allow the bread pudding to cool slightly. It’s best served warm—trust me, that’s when the flavors shine brightest. Pair it with cream, whipped cream, or a drizzle of caramel sauce to take Grandma’s Bread Pudding Recipe to the next level of indulgence.
How to Serve Grandma’s Bread Pudding Recipe
Garnishes
A lightly dusted sprinkle of powdered sugar or a cinnamon shake adds a charming touch, but nothing beats a generous dollop of whipped cream or a drizzle of caramel sauce. These toppings add richness and a bit of flair without overshadowing the pudding’s true, comforting flavor.
Side Dishes
This dessert pairs wonderfully with fresh fruits like sliced apples or berries, which add a refreshing counterpoint. You can also serve it alongside a scoop of vanilla ice cream for a timeless duo of warm and cold sensations that delight the palate.
Creative Ways to Present
To really impress, serve individual portions in ramekins or elegant glass cups sprinkled with nuts and raisins for texture contrast. A warm caramel or bourbon sauce poured tableside adds an element of theatre and extra indulgence that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making the next day’s serving just as delightful, if not better.
Freezing
You can freeze leftover bread pudding by wrapping it tightly in plastic wrap and then foil or placing it in a freezer-safe container. Freeze for up to 1 month. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) for about 15-20 minutes or until warmed through. Microwaving works in a pinch, but the oven helps maintain that wonderful texture and prevents sogginess.
FAQs
Can I use other types of bread for Grandma’s Bread Pudding Recipe?
Absolutely! While white bread, challah, and brioche are traditional favorites due to their texture and richness, you can experiment with whole wheat or even cinnamon raisin bread for added flavor twists. Just make sure the bread is slightly stale for best custard absorption.
Is it necessary to let the bread soak before baking?
Yes, letting the bread soak in the custard for 10 to 15 minutes helps the flavors really penetrate and ensures a moist, tender pudding rather than dry or uneven texture.
Can I make this recipe dairy-free?
Definitely! Substitute the milk and heavy cream with your favorite dairy-free alternatives like almond or coconut milk and coconut cream. The results will still be delicious, though the flavor and texture will have subtle differences.
What can I add to make Grandma’s Bread Pudding Recipe more festive?
Try mixing in dried cranberries, orange zest, or chopped apples for seasonal variations. Adding a splash of bourbon or rum to the custard also infuses a warm, festive note perfect for holiday gatherings.
How do I know when the bread pudding is fully baked?
The top should be golden brown and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The pudding should feel set but still slightly wobbly in the middle when gently shaken.
Final Thoughts
There is something timelessly magical about Grandma’s Bread Pudding Recipe. It brings together simple ingredients and transforms them into a heartwarming dessert that feels like home. I encourage you to give it a try soon—you might find it becomes your go-to comfort food, perfect for sharing with loved ones on any occasion.
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Grandma’s Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Bread Pudding is a comforting and classic dessert featuring cubes of day-old bread soaked in a rich, spiced custard made from milk, cream, eggs, and warm spices. Baked until golden brown and soft, this traditional recipe can be enhanced with optional raisins, currants, or nuts, delivering a tender and flavorful treat perfect 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
Topping
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×9-inch baking dish by greasing it thoroughly with butter or cooking spray to prevent sticking and aid in browning.
- Prepare the Bread: Tear or cut the day-old bread into cubes and place them evenly into the greased baking dish. If using, sprinkle raisins, currants, or chopped nuts evenly over the bread cubes for added texture and flavor.
- Make the Custard: In a mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread into the liquid to help it absorb the custard thoroughly. Allow this mixture to sit for 10-15 minutes, so the bread softens and soaks up the flavor.
- Bake: Drizzle the melted unsalted butter evenly over the top of the soaked bread. Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 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 to help it absorb the custard better without becoming too mushy.
- Raisins, currants, and nuts are optional but add great texture and flavor.
- Letting the bread soak in custard for 10-15 minutes is key for a moist, custardy pudding.
- Check for doneness by inserting a toothpick in the center—it should come out clean.
- Serve warm for the best flavor and texture.
- Leftovers can be refrigerated and gently reheated.
