Grandma’s Old-Fashioned Bread Pudding Recipe
If nostalgic desserts are your love language, Grandma’s Old-Fashioned Bread Pudding is about to become a staple in your kitchen. This dreamy treat combines cubes of day-old bread and sweet, spiced custard, all baked to golden, pillowy perfection. It’s proof that pantry basics can create magic — every bite is warm, comforting, and gently laced with vanilla and cinnamon, just like grandma used to bake on chilly weekends. Whether you’re reminiscing about childhood or just want an uncomplicated, soul-hugging dessert, this classic delivers in every way.
Ingredients You’ll Need
Each ingredient in Grandma’s Old-Fashioned Bread Pudding may sound simple on its own, but together, they form an absolutely irresistible, custardy casserole with that signature old-fashioned flavor. These humble pantry staples are chosen for their ability to soak, sweeten, spice, and enrich — everything you want in this beloved dessert.
- Day-old bread (6 cups, cubed): Using bread that’s slightly stale ensures it soaks up all the custard without getting mushy; French bread, challah, or brioche add a lovely richness.
- Whole milk (2 cups): Provides the creamy backbone for the pudding and keeps it moist.
- Heavy cream (1 cup): Adds an extra layer of indulgence, making the custard lusciously smooth.
- Large eggs (4): Essential for binding the custard, giving the pudding its classic set texture.
- Granulated sugar (3/4 cup): Brings the main sweetness, balancing the spices and custard.
- Packed light brown sugar (1/4 cup): Lends a subtle, caramelly depth to the overall flavor.
- Vanilla extract (2 teaspoons): Infuses warmth and classic dessert notes into every bite.
- Ground cinnamon (1 teaspoon): Delivers a gentle spice, making the pudding extra cozy.
- Ground nutmeg (1/4 teaspoon): Adds just the right hint of spice that makes it unforgettable.
- Salt (1/4 teaspoon): Enhances flavor by balancing sweetness and deepening the custard’s taste.
- Raisins (1/2 cup, optional): A traditional addition for a pop of chewy sweetness in every bite.
- Unsalted butter (2 tablespoons, melted): Gives the finished pudding a beautiful golden top and extra flavor.
How to Make Grandma’s Old-Fashioned Bread Pudding
Step 1: Prep the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Give your 9×13-inch baking dish a light greasing with butter or nonstick spray. This little step ensures the pudding pops out easily and gets those lovely, toasty edges.
Step 2: Combine Bread and Raisins
Place your cubed, day-old bread in a large bowl. If you’re team raisins, sprinkle them right in at this stage, tossing so they’re evenly distributed. This ensures every scoop is full of chewy, sweet surprises.
Step 3: Make the Custard Mixture
In a separate bowl, whisk together the whole milk, heavy cream, eggs, both sugars, vanilla, cinnamon, nutmeg, and salt. Whisk until completely smooth — this is where all the cozy, homey flavor happens! Pour the custard evenly over the bread mixture.
Step 4: Soak and Combine
Gently toss the bread and custard mixture with a spatula or your hands, making sure every cube gets coated. Let the bowl sit for 15 to 20 minutes so all those wonderful juices soak in — patience is the secret here for tender pudding.
Step 5: Assemble and Butter
Pour the soaked bread mixture into your prepared dish, spreading it into an even layer. Drizzle the melted unsalted butter evenly across the top; this is a game-changer for a beautifully crisp, golden finish.
Step 6: Bake to Perfection
Slide your pudding into the oven and bake for 45 to 50 minutes. You’re looking for edges that are deeply golden and a center that’s set but not dry — it should jiggle just slightly. Let it cool a bit so you don’t burn your tongue (but let’s be honest, the wait is the hardest part!).
How to Serve Grandma’s Old-Fashioned Bread Pudding
Garnishes
The beauty of Grandma’s Old-Fashioned Bread Pudding is how it welcomes finishing touches. Try a drizzle of vanilla sauce, a generous spoonful of warm caramel, or even a simple dusting of powdered sugar. Of course, a scoop of vanilla ice cream melting slowly into the crevices is hard to beat—especially while the pudding is still warm.
Side Dishes
Because this dessert is deeply comforting and quite rich, sometimes a bright side is the perfect contrast. Pair it with a fruit salad featuring berries or oranges, or even serve a spoonful alongside a steaming cup of strong coffee or spicy chai tea for a touch of elegance.
Creative Ways to Present
Give your presentation a twist by baking individual servings in ramekins for special occasions, or cut the pudding into squares and plate with a swirl of berry compote. For a more rustic vibe, simply spoon generous helpings straight from the dish at the table. No matter how it’s served, Grandma’s Old-Fashioned Bread Pudding always feels special.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Allow the bread pudding to cool completely after baking, then cover tightly with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for up to 3 days, retaining its delicious, custardy goodness.
Freezing
Need to save bread pudding for later? Cut cooled leftovers into individual servings, wrap tightly in plastic and foil, and store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating. The flavors meld even further, creating an even richer treat the second time around.
Reheating
Warm individual slices in the microwave in 20-second bursts, or cover a whole dish with foil and reheat in a 325°F oven until hot and steamy. For that irresistible crisp topping, uncover in the last few minutes. A freshly heated piece tastes nearly as dreamy as the day it was baked.
FAQs
Can I use fresh bread instead of day-old?
Day-old or slightly stale bread works best because it’s thirsty and can soak up all that glorious custard without falling apart. If you only have fresh bread, you can cube it and bake in a low oven (about 300°F) for 10 minutes to dry it out a bit—this quick trick helps mimic the texture of day-old.
Is it okay to skip the raisins?
Absolutely! Raisins are traditional, but if you’re not a fan, just leave them out. Or, try swapping in dried cranberries, chopped dates, or even a handful of chocolate chips for a different twist on Grandma’s Old-Fashioned Bread Pudding.
What’s the best bread to use?
This pudding is wonderfully forgiving, but richer breads like brioche or challah create an extra-luxurious texture. Even regular French bread or leftover sandwich bread works beautifully—just avoid anything with strong flavors or too many seeds.
How do I know when it’s fully baked?
The pudding should feel set when you give the dish a gentle shake, but the center should still have a slight jiggle. A toothpick inserted in the middle should come out mostly clean, and the edges should be golden and slightly crisp.
Can I make Grandma’s Old-Fashioned Bread Pudding in advance?
You sure can! Prepare and assemble everything up to the point just before baking, cover, and refrigerate overnight. When you’re ready to bake, let it sit on the counter to take the chill off, then bake as directed. This make-ahead step is a lifesaver for dinner parties or holiday brunches.
Final Thoughts
I can hardly think of a simpler pleasure than sharing warm, custardy Grandma’s Old-Fashioned Bread Pudding with the people you love. If you haven’t tried this classic lately, now’s the perfect time to rediscover why it’s been cherished for generations. Pour a cup of coffee, grab a spoon, and enjoy a little slice of comfort any day of the week!
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Grandma’s Old-Fashioned Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of a classic dessert with Grandma’s Old-Fashioned Bread Pudding. This rich and creamy treat is perfect for satisfying your sweet cravings.
Ingredients
For the Bread Pudding:
- 6 cups day-old bread (cubed, about 1-inch pieces)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed light 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 (melted)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Combine bread and raisins: In a large bowl, combine the cubed bread and raisins if using.
- Prepare custard mixture: In a separate mixing bowl, whisk together the milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
- Coat bread with custard: Pour the custard mixture over the bread and gently toss to coat. Let sit for 15–20 minutes.
- Bake the pudding: Pour everything into the prepared baking dish, drizzle with melted butter, and bake for 45–50 minutes until golden and set.
- Cool and serve: Let the pudding cool slightly before serving.
Notes
- Best served warm with vanilla sauce, caramel, or a scoop of vanilla ice cream.
- Try using French bread, challah, or brioche for added richness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
