This comforting Grandma’s Bread Pudding recipe is a timeless classic, made with a rich custard base and warm spices. It’s perfect for using up day-old bread and indulging in a sweet treat that feels like a warm hug from Grandma.
Why You’ll Love This Recipe
I love this recipe for its simplicity and heartwarming flavors. The rich custard perfectly complements the soft bread, while hints of cinnamon and nutmeg add a cozy touch. It’s versatile enough for any occasion and a great way to transform leftover bread into something extraordinary.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups day-old bread, cubed (white bread, challah, or brioche work best)
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
1/2 cup raisins or currants (optional)
2 tablespoons unsalted butter, melted
1/4 cup chopped nuts (walnuts, pecans, or almonds, optional)
Directions
Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
Prepare the Bread
Tear or cut the day-old bread into cubes and arrange them in the greased baking dish. If I’m using raisins, currants, or nuts, I sprinkle them evenly over the bread.
Make the Custard
In a medium bowl, I whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Combine Bread and Custard
I pour the custard mixture evenly over the bread cubes, pressing the bread gently to ensure it soaks up the liquid. Then, I let it sit for 10-15 minutes.
Bake
I drizzle the melted butter over the top and bake the pudding for 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Serve
After letting the bread pudding cool slightly, I serve it warm, with a drizzle of cream, whipped cream, or a rich sauce like caramel or vanilla.
Servings and Timing
Servings: 6-8
Prep Time: 20 minutes
Cook Time: 40-50 minutes
Total Time: 1 hour 10 minutes
Variations
Chocolate Twist: I like adding chocolate chips for a sweeter dessert.
Fruit Boost: Fresh fruits like berries or chopped apples make it even more delightful.
Liquor Infusion: A splash of bourbon or rum enhances the flavor beautifully.
Spice Upgrade: Try adding cardamom or cloves for a spiced twist.
Storage and Reheating
To store, I keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it in the oven at 300°F (150°C) for about 10 minutes to restore its fresh-baked texture. Microwaving is quicker but can make it a bit soggy.
Related Recipes:
- Grandma’s Thanksgiving Turkey Stuffing
- Best Bread Pudding with Vanilla Sauce Recipe
- No Bake Cookies — Just Like Grandma’s!
FAQs
How can I prevent my bread pudding from becoming too dry?
To keep the pudding moist, ensure the bread absorbs the custard fully before baking. Covering the dish with foil for the first 20 minutes of baking can also help.
Can I make this recipe dairy-free?
Yes! Substitute plant-based milk and cream, such as almond or oat milk, and use a dairy-free butter alternative.
What type of bread works best?
I find that brioche, challah, or even croissants work best for a rich and tender bread pudding.
Can I freeze bread pudding?
Absolutely. I freeze it in an airtight container for up to 2 months. When ready to serve, I thaw it in the refrigerator overnight and reheat it in the oven.
Is bread pudding best served warm or cold?
I enjoy it warm, but it can also be served chilled or at room temperature, depending on your preference.
Conclusion
Grandma’s Bread Pudding is a nostalgic dessert that combines simplicity with heartwarming flavors. With its creamy custard and versatile add-ins, it’s perfect for any occasion. Whether served warm with a drizzle of cream or topped with fresh fruit, this recipe is sure to become a cherished favorite in your home.
📖 Recipe:
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Grandma’s Bread Pudding
- Total Time: 1 hour 10 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Grandma’s Bread Pudding is a comforting classic dessert made with a creamy custard, warm spices, and day-old bread. Perfect for any occasion, this easy recipe transforms leftovers into a heartwarming treat that’s a hug in every bite.
Ingredients
4 cups day-old bread, cubed (white bread, challah, or brioche)
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
1/2 cup raisins or currants (optional)
2 tablespoons unsalted butter, melted
1/4 cup chopped nuts (walnuts, pecans, or almonds, optional)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Prepare the Bread: Tear or cut bread into cubes and place in the baking dish. Sprinkle raisins, currants, or nuts over the bread, if using.
- Make the Custard: In a bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Combine Bread and Custard: Pour custard over the bread cubes, pressing gently to help the bread absorb the liquid. Let sit for 10-15 minutes.
- Bake: Drizzle melted butter over the top. Bake for 40-50 minutes, until golden brown and a toothpick comes out clean.
- Serve: Cool slightly before serving. Enjoy warm with cream, whipped cream, or a drizzle of caramel sauce.
Notes
Substitute plant-based milk and cream for a dairy-free version.
For a richer flavor, use brioche, challah, or croissants.
Store leftovers in the refrigerator for up to 3 days; reheat at 300°F for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
