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
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
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.
