There’s something magical about a cozy, warm dessert passed down through generations, and nothing hits the spot quite like Grandma’s Bread Pudding. This recipe takes day-old bread and transforms it into a comforting, custardy treat that’s both nostalgic and utterly satisfying. With golden, sugary crusts and a soft, creamy interior spiced just right with vanilla, cinnamon, and nutmeg, you’ll find it’s impossible to resist a second helping. Whether you’re new to making bread pudding or you grew up savoring every spoonful at family gatherings, this dish is destined to bring back fond memories—and create new ones, too!
Ingredients You’ll Need
Ingredients
-
Bread Pudding:
- 6 cups day-old bread (cubed, preferably French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 1 tablespoon butter (for greasing pan)
Optional Sauce:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Every ingredient in Grandma’s Bread Pudding has a special job: some make it creamy, others infuse comforting sweetness and spice, and a few add irresistible texture and flavor. They’re all easy to find but truly essential, so don’t be tempted to skip a single one!
- Day-old bread: Cubed French or brioche bread is perfect—its dry crumb soaks up the custard for that signature pudding texture.
- Whole milk: This gives the pudding a rich, silky base without becoming too heavy.
- Heavy cream: For extra creaminess and that indulgent finish we all love.
- Large eggs: These bind the pudding together and set the custard as it bakes.
- Granulated sugar: The main source of sweetness; blends smoothly into the custard.
- Brown sugar: Adds a touch of molasses flavor and deepens the color and taste.
- Vanilla extract: For warmth and fragrance, bringing out the classic old-fashioned appeal.
- Ground cinnamon: A must for homey spice in every bite.
- Ground nutmeg: Just a pinch, but it lifts the flavor to comforting heights.
- Raisins (optional): For gentle bursts of sweetness—add if you’re a fan of those little surprises.
- Butter (for greasing pan): Prevents sticking and gives a golden edge to each serving.
- Optional sauce ingredients: Butter, sugar, cream, and vanilla create a velvety drizzle that takes every bite over the top.
How to Make Grandma’s Bread Pudding
Step 1: Prep the Baking Dish and Oven
Start by preheating your oven to 350°F (175°C). While it’s warming up, generously grease a 9×13-inch baking dish with that tablespoon of butter. This not only prevents sticking but also helps form those deliciously caramelized edges that everyone secretly fights over!
Step 2: Whisk the Custard
In a large bowl, combine the whole milk, heavy cream, eggs, both sugars, vanilla extract, cinnamon, and nutmeg. Use a whisk to blend everything until it’s completely smooth and uniform. This creamy, spiced custard is the heart of Grandma’s Bread Pudding, so take a moment to imagine how good it’s going to taste.
Step 3: Soak the Bread
Add your cubes of day-old bread to the custard mixture. Gently stir and let the bread soak for 10 to 15 minutes, making sure every piece soaks up plenty of that spiced sweetness. Fold in the raisins now, if you’re using them—they’ll plump up beautifully while the pudding bakes.
Step 4: Bake to Perfection
Pour the thoroughly soaked bread mixture into your greased baking dish and spread it out evenly. Pop it in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is just set. Your kitchen will start to smell like heaven right about now!
Step 5: Make the Optional Sauce
If you’re feeling extra indulgent (and honestly, why not?), make the sauce while your bread pudding bakes. Melt butter in a small saucepan, then stir in sugar and cream. Simmer for a few minutes until it thickens slightly, then finish with vanilla. Drizzle this over warm Grandma’s Bread Pudding just before serving for pure comfort.
How to Serve Grandma’s Bread Pudding
Garnishes
Serving Grandma’s Bread Pudding with a flourish can make any occasion feel special. A drizzle of that buttery vanilla sauce is non-negotiable for many, but you can also add a scoop of vanilla ice cream or a dollop of freshly whipped cream. Sprinkle a little cinnamon or nutmeg on top, or toss on some toasted pecans for extra crunch.
Side Dishes
Bread pudding stands happily on its own, but if you’re making it part of a bigger dessert spread, try pairing it with fresh berries or a fruit compote. A hot cup of coffee or spiced chai also complements the custardy sweetness and cozy spices beautifully.
Creative Ways to Present
For a show-stopping finish, cut Grandma’s Bread Pudding into squares and stack them with layers of sauce and cream, or bake individual servings in ramekins for a personal touch. You can even transform leftovers into decadent French toast the next morning—just another reason to love this recipe!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Grandma’s Bread Pudding in an airtight container in the refrigerator. It will stay moist and delicious for up to three days, making midnight snacks a real possibility (and a delightful one at that).
Freezing
This classic dessert freezes surprisingly well. Simply wrap individual portions or the whole dish tightly in plastic wrap and then foil. Store for up to two months. Thaw overnight in the refrigerator before reheating, and you’ll be rewarded with dessert that’s nearly as wonderful as freshly baked.
Reheating
Grandma’s Bread Pudding is best served warm, so to bring back that just-baked comfort, reheat slices in the microwave for short bursts or cover and warm them in the oven at 325°F until heated through. Don’t forget a little extra sauce on top!
FAQs
Can I use any type Dessert
Absolutely! While French bread or brioche create the ideal texture, you can use sandwich bread, challah, or even croissants. Just be sure it’s at least a day old so it absorbs the custard well.
What if I don’t have heavy cream?
No worries—just swap in extra whole milk and a tablespoon of melted butter for richness. The pudding will still be luscious and delicious.
Is Grandma’s Bread Pudding meant to be served warm or cold?
It truly shines when served warm, especially with the sauce or ice cream melting into every bite. That said, some folks love a cold slice straight from the fridge, so try it both ways and see which you prefer!
Can I add other ingredients like chocolate chips or nuts?
Definitely! Feel free to customize Grandma’s Bread Pudding with chocolate chips, dried cranberries, or toasted walnuts. Just fold them in with the raisins for a fun twist.
How do I tell when bread pudding is fully baked?
Check by gently pressing the center—it should be set but still a little soft. A knife inserted into the middle should come out clean, or with only a few moist crumbs. Don’t overbake, or it might dry out.
Final Thoughts
Grandma’s Bread Pudding is a heartwarming classic that brings everyone to the kitchen with its irresistible aroma and flavor. Whether you stick to the original recipe or add your own twist, each bite is like a warm hug from generations past. Give it a try and let this treasured dessert become a new favorite in your own family, too!
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Grandma’s Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this classic dessert with Grandma’s Bread Pudding recipe. A delicious blend of bread, custard, and warm spices, topped with a decadent buttery sauce, this dish is sure to become a family favorite.
Ingredients
Bread Pudding:
- 6 cups day-old bread (cubed, preferably French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 1 tablespoon butter (for greasing pan)
Optional Sauce:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Prepare the custard: In a large bowl, whisk together milk, heavy cream, eggs, sugars, vanilla, cinnamon, and nutmeg. Add cubed bread and raisins, if using. Allow to soak for 10–15 minutes.
- Bake: Pour the mixture into the baking dish and bake for 45–50 minutes until golden and set.
- Make the sauce: Melt butter in a saucepan, add sugar and cream, cook until thickened. Remove from heat, stir in vanilla.
- Serve: Serve warm bread pudding with sauce drizzled on top.
Notes
- Best served warm with sauce or vanilla ice cream.
- Stale bread works best for soaking up the custard.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 26g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
