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
Scale
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.
