Name: Grandma’s Bread Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups day-old bread (cubed, such as French or brioche); 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup raisins (optional); 2 tablespoons unsalted butter (cut into small pieces)

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If you’re on the hunt for the coziest, most nostalgic dessert, Grandma’s Bread Pudding is the answer. This recipe is a true classic—warm, golden, and packed with the comforting flavors of cinnamon, vanilla, and just a kiss of nutmeg. There’s something magical about how simple, day-old bread transforms into a rich and creamy treat with just a handful of pantry staples. Whether you serve it straight from the oven or with a scoop of ice cream, every bite of this bread pudding wraps you in the kind of comfort only grandma could serve up.

Grandma’s Bread Pudding Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Bread Pudding lies in its simplicity; every ingredient has a specific role, combining for that crave-worthy texture and flavor. Many are probably already in your kitchen, ready to come together in a dessert that’s as effortless as it is delicious.

Day-old bread (6 cups, cubed): Stale bread soaks up the custard without getting mushy, ensuring a tender yet sturdy pudding.
Whole milk (2 cups): Gives the pudding a creamy base and helps dissolve the sugars and spices evenly.
Heavy cream (1 cup): Adds decadence and a rich, silky texture to the custard.
Large eggs (4): Essential for binding the ingredients and setting the custard as it bakes.
Granulated sugar (3/4 cup): Sweetens the pudding and helps caramelize the top.
Brown sugar (1/4 cup): Adds subtle molasses notes and a touch of chewiness.
Vanilla extract (2 teaspoons): Brings warmth and rounds out the flavor profile.
Ground cinnamon (1 teaspoon): A must for that comforting, signature spice.
Ground nutmeg (1/4 teaspoon): Lends depth and a slightly nutty aroma for balance.
Salt (1/4 teaspoon): Enhances all the sweet and spicy flavors.
Raisins (1/2 cup, optional): Traditional and beloved, but feel free to swap for nuts or chocolate chips.
Unsalted butter (2 tablespoons, in pieces): Melts into the top, ensuring a golden, irresistible finish.

How to Make Grandma’s Bread Pudding

Step 1: Prep Your Pan and Bread

Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. Arrange your cubes of day-old bread in the pan, making sure they’re evenly spread out for maximum custard absorption. This is where you set the stage for a perfectly tender pudding—the right pan and the right bread really do make a difference!

Step 2: Whisk Together the Custard

In a large mixing bowl, whisk together the milk, cream, eggs, both sugars, vanilla, cinnamon, nutmeg, and salt until the mixture is smooth and everything is fully combined. Don’t rush—whisking well creates an ultra-silky custard and ensures the spices are evenly distributed.

Step 3: Combine and Soak

Pour the custard mixture evenly over the bread cubes in your baking dish. Use clean hands or a spatula to press the bread down gently so every piece gets thoroughly soaked. If you want to add raisins (or nuts or chocolate chips), now’s the time to stir them in. Let the mixture rest for 10 to 15 minutes—this step allows the bread to really drink up all that luscious custard.

Step 4: Add Butter and Bake

Dot the surface of the bread pudding with small pieces of unsalted butter. This simple touch helps the top crisp up and develop an inviting golden color. Slide the baking dish into your preheated oven and bake for 45 to 50 minutes, or until the custard is just set in the center and the top has a beautiful, slightly crisp finish.

Step 5: Cool and Serve

Once baked, remove Grandma’s Bread Pudding from the oven and allow it to cool slightly—just enough that it won’t burn your tongue but will still be irresistibly warm and creamy. Waiting those few extra minutes keeps the texture perfect and heightens all the cozy flavors.

How to Serve Grandma’s Bread Pudding

Garnishes

You can keep things classic or dress up Grandma’s Bread Pudding to suit your mood. A simple dusting of powdered sugar, a drizzle of vanilla or caramel sauce, or a generous scoop of vanilla ice cream all work wonders. Fresh berries, toasted pecans, or a dollop of whipped cream add lovely color and flavor too.

Side Dishes

While this dessert is more than satisfying on its own, it’s also delightful alongside a cup of strong coffee or black tea. For a fancier finish, serve it with a fruit compote—think stewed apples or pears. You might even pair it with a cheese plate for a comforting brunch spread.

Creative Ways to Present

If you want to serve Grandma’s Bread Pudding in style, consider using individual ramekins for single servings, or layering cubes of pudding in parfait glasses with whipped cream and berries. Leftovers can even be diced and used in trifle or as a creative topping for French toast casserole.

Make Ahead and Storage

Storing Leftovers

Leftover Grandma’s Bread Pudding keeps beautifully in the fridge. Simply cover the baking dish tightly with plastic wrap or transfer the pudding to an airtight container. It will stay moist and flavorful in the refrigerator for up to four days—a perfect late-night treat or next-day breakfast.

Freezing

Want to save some for later? This dessert freezes surprisingly well. Allow the pudding to cool completely before tightly wrapping portions in plastic wrap and foil, or sealing in a freezer-safe container. It can be frozen for up to two months; just thaw it overnight in the fridge when you’re ready to enjoy.

Reheating

For that straight-from-the-oven texture, reheat Grandma’s Bread Pudding in the oven at 325°F for about 10-15 minutes, covered with foil to prevent drying. If you’re in a hurry, individual squares can also be microwaved for about a minute. Add your favorite sauce or a little cream to keep everything nice and moist.

FAQs

Can I use fresh bread instead of day-old bread?

You can, but day-old bread is best because it’s a bit dry, which means it will soak up the custard without getting overly soggy. If you only have fresh bread, toast the cubes in the oven for a few minutes to dry them out before assembling your Grandma’s Bread Pudding.

Is it okay to substitute the dairy or make this dairy-free?

Absolutely! You can swap the milk and cream for unsweetened almond milk, oat milk, or even coconut milk. The texture will be a touch lighter, but the flavor is still rich and satisfying. Just be sure to use a dairy-free margarine in place of butter, if needed.

Can I make Grandma’s Bread Pudding ahead of time?

Yes, you can assemble the pudding (bread and custard) and keep it covered in the fridge for up to one day before baking. This can actually help the flavors blend even more. When ready, let it come to room temperature while you preheat the oven, then bake as directed.

What if I don’t like raisins?

No problem—Grandma’s Bread Pudding is super flexible! Swap raisins for chopped nuts, chocolate chips, dried cranberries, or leave the mix-ins out entirely. You can even use a combination for extra flavor and crunch.

How do I know if the bread pudding is fully cooked?

The pudding is ready when the top is golden, puffed, and a knife inserted in the center comes out clean, or just with a little bit of custard clinging to it. The center should feel set but still have a soft, custardy texture.

Final Thoughts

There’s truly nothing like baking Grandma’s Bread Pudding—every bite brings back sweet memories and fills the kitchen with irresistible aromas. It’s simple, satisfying, and endlessly flexible, making it perfect for cozy nights or special gatherings. Invite the spirit of grandma into your home and give it a try; I promise you’ll come back for seconds!

Grandma’s Bread Pudding Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Grandma’s Bread Pudding is a classic, old-fashioned dessert that offers the ultimate comfort food experience. This easy bread pudding recipe is rich, creamy, and perfectly spiced, making it a beloved favorite for any occasion.

Ingredients

Scale

Bread Pudding:

6 cups day-old bread (cubed, such as French or brioche)
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins (optional)
2 tablespoons unsalted butter (cut into small pieces)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the bread: Place the bread cubes in the prepared dish.
Make the custard: In a large bowl, whisk together the milk, cream, eggs, sugars, vanilla, spices, and salt until smooth.
Add raisins: Stir in the raisins, if using.
Assemble: Pour the custard mixture over the bread, pressing down gently. Let sit for 10–15 minutes.
Add butter: Dot the top with butter pieces.
Bake: Bake for 45–50 minutes until golden brown and set.
Serve: Allow to cool slightly before serving.