If you’re in search of a comforting dessert that feels like a warm hug from the past, you’ve got to try Grandma’s Bread Pudding Recipe. This classic treat transforms simple day-old bread into a luscious, custardy delight, richly spiced with cinnamon and nutmeg, with just the right touch of sweetness. Every bite offers a perfect balance of creamy softness and a golden crust, capturing the essence of homey goodness that only a cherished family recipe can deliver.
Ingredients You’ll Need
This recipe shines in its simplicity, relying on familiar pantry staples to build layers of flavor and texture. Each ingredient plays an essential role—from the custard soaking into the bread cubes to the warm spices and optional nuts or raisins that add extra heartiness and charm.
- 4 cups day-old bread, cubed: Using day-old white bread, challah, or brioche ensures the bread holds its shape and absorbs the custard without becoming mushy.
- 2 cups milk: Adds creaminess and a smooth texture to the custard base.
- 1 cup heavy cream: Enhances richness and contributes to the velvety mouthfeel of the pudding.
- 3/4 cup granulated sugar: Provides just the right amount of sweetness to complement the spices.
- 3 large eggs: The binding agent that brings the custard to life and sets the pudding’s structure.
- 1 teaspoon vanilla extract: Brings warmth and depth of flavor that pairs beautifully with the spices.
- 1 teaspoon ground cinnamon: A quintessential spice that gives the pudding its inviting aroma and cozy taste.
- 1/4 teaspoon ground nutmeg: Adds a subtle, nutty warmth that elevates the overall profile.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup raisins or currants (optional): Introduce bursts of chewy sweetness that contrast with the creamy custard.
- 2 tablespoons unsalted butter, melted: Drizzled on top, it fosters a beautifully golden, slightly crisp crust.
- 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional): Adds crunch and a nutty dimension that pairs wonderfully with the soft pudding.
How to Make Grandma’s Bread Pudding Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and greasing a 9×9-inch baking dish with butter or cooking spray. This step ensures your bread pudding won’t stick and helps the edges brown perfectly.
Step 2: Prepare the Bread
Take your day-old bread and tear or cut it into cubes. Place them evenly in the prepared dish. If you’re using raisins, currants, or chopped nuts, sprinkle them over the bread now to distribute those delightful little surprises throughout the pudding.
Step 3: Whisk the Custard
In a large bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined. This custard is the heart of Grandma’s Bread Pudding Recipe, blending richness with sweet and warming spices.
Step 4: Combine Bread and Custard
Pour the custard over the bread cubes, pressing gently with a spoon to help the bread soak up all that creamy goodness. It’s worth letting it sit for 10 to 15 minutes here, so every bite is decadently moist and flavorful.
Step 5: Bake Until Golden
Drizzle the melted butter on top to encourage that irresistible golden crust. Bake the pudding for 40 to 50 minutes, or until the top is browned and a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
Step 6: Cool and Serve
Let the pudding cool slightly once it’s out of the oven, so it firms up just a touch but remains warm and inviting. This is the moment when Grandma’s Bread Pudding Recipe truly shines—each spoonful warm, sweet, and perfect.
How to Serve Grandma’s Bread Pudding Recipe
Garnishes
A dollop of freshly whipped cream or a drizzle of caramel sauce elevates this dessert to dreamy heights. If you love nuts, sprinkle some toasted pecans or walnuts on top for an extra crunch that complements the creamy pudding.
Side Dishes
Serve this with a scoop of good-quality vanilla ice cream or a side of fresh berries for a lovely contrast. A cup of coffee or chai tea nearby can transform this comforting dish into an indulgent treat any time of day.
Creative Ways to Present
For a charming touch, consider serving individual portions in ramekins topped with a mint leaf or cinnamon dust. Alternatively, try layering the bread pudding with caramel sauce in clear glasses for a stunning dessert parfait.
Make Ahead and Storage
Storing Leftovers
Cover any leftover bread pudding tightly with foil or plastic wrap and refrigerate for up to 3 days. The flavors actually meld better after resting overnight, making for an even tastier next-day treat.
Freezing
You can freeze leftover bread pudding in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating to retain its texture and flavor.
Reheating
Reheat portions gently in the microwave or oven until warmed through. Cover loosely with foil if baking to prevent drying out, and consider adding a splash of cream or milk to regain moisture.
FAQs
Can I use fresh bread instead of day-old bread?
While fresh bread can work, day-old bread is preferred because it’s a little drier and absorbs the custard better, preventing the pudding from becoming too soggy.
Is it necessary to add nuts or raisins?
Not at all! Nuts and raisins are optional, but they add texture and flavor variety that many people enjoy. Feel free to leave them out or substitute with your favorite dried fruits or seeds.
Can I make this recipe dairy-free?
Yes! Substitute the milk and heavy cream with your favorite plant-based alternatives, such as almond or oat milk, and use dairy-free butter for greasing and drizzling.
How do I know when the bread pudding is fully cooked?
Bake until the top is golden and a toothpick inserted in the center comes out clean. The custard should be set but still tender and moist.
Can I add chocolate chips to Grandma’s Bread Pudding Recipe?
Absolutely! Chocolate chips can be a fun twist. Sprinkle them over the bread cubes before pouring the custard or mix them in for gooey, melty chocolate pockets throughout.
Final Thoughts
Grandma’s Bread Pudding Recipe is more than just a dessert; it’s a celebration of simplicity and tradition wrapped into one irresistible dish. Whether you’re making it to warm up a chilly evening or to impress your guests with a timeless classic, this recipe never disappoints. So go ahead, gather those humble ingredients, and dive into a bowl of pure, nostalgic comfort. You’ll be so glad you did.
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Grandma’s Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Bread Pudding is a classic, comforting dessert featuring day-old bread soaked in a rich custard of milk, cream, eggs, and spices, baked to golden perfection. Optional additions like raisins, currants, or nuts add delightful texture and flavor, making it a warm and nostalgic treat perfect for any occasion.
Ingredients
Main 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
Optional Ingredients
- 1/2 cup raisins or currants
- 1/4 cup chopped nuts (walnuts, pecans, or almonds)
- 2 tablespoons unsalted butter, melted (for drizzling and greasing)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or cooking spray to prevent sticking.
- Prepare the Bread: Tear or cut day-old bread into cubes and place them evenly in the prepared baking dish. If using, sprinkle raisins, currants, or chopped nuts 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. Press down gently to help the bread absorb the liquid thoroughly. Allow the mixture to sit for 10 to 15 minutes to soak.
- Bake: Drizzle the melted unsalted butter over the top of the bread and custard mixture. Place the dish in the preheated oven and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove the bread pudding from the oven and let it cool slightly before serving. Enjoy warm, optionally topped with cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.
Notes
- Using day-old or slightly stale bread helps absorb the custard better without becoming too mushy.
- For a dairy-free version, substitute milk and cream with plant-based alternatives like almond or oat milk.
- Add a splash of bourbon or rum to the custard for an adult twist.
- Can be served with ice cream or fresh fruit for variety.
- Make sure to press the bread gently into the custard so it soaks up all the flavors.
