You simply cannot go wrong with a warm, comforting dessert that brings back all those nostalgic flavors of home and childhood. Grandma’s Old-Fashioned Bread Pudding Recipe is that perfect treat, blending the simple goodness of day-old bread with a rich, cinnamon-spiced custard. This dish captures the essence of cozy kitchens and family gatherings, offering sweet, tender bread baked to golden perfection with just the right touch of spice and vanilla. Whether you’re making it for a special occasion or a rainy-day pick-me-up, it’s guaranteed to become a timeless favorite in your recipe collection.
Ingredients You’ll Need
The magic behind Grandma’s Old-Fashioned Bread Pudding Recipe lies in a handful of ingredients that are both humble and essential. Each one plays a crucial role in creating that soft, creamy texture and comforting aroma that make this dessert irresistible.
- 6 cups day-old bread, cubed: Using slightly stale French or brioche bread ensures the pudding soaks up the custard beautifully without turning mushy.
- 2 cups whole milk: Adds creaminess and moisture, creating the custard base that softens the bread.
- 1 cup heavy cream: Elevates richness, making the pudding luscious and silky.
- 4 large eggs: The binding agent that gives structure to the bread pudding and a slight custard firmness.
- 3/4 cup granulated sugar: Balances the savory flavors with sweetness.
- 1/2 cup packed brown sugar: Brings a deep molasses flavor and helps create that beautiful caramelized top.
- 1 1/2 teaspoons ground cinnamon: Infuses a warm, classic spice characteristic of old-fashioned desserts.
- 1/2 teaspoon ground nutmeg: Adds a subtle depth that complements the cinnamon perfectly.
- 2 teaspoons vanilla extract: Brings aromatic sweetness and rounds out all the flavors.
- 1/2 cup raisins (optional): Adds bursts of sweetness and chewy texture if you enjoy a little surprise in each bite.
- 2 tablespoons unsalted butter, melted: Enriches the custard mixture and keeps the pudding moist.
How to Make Grandma’s Old-Fashioned Bread Pudding Recipe
Step 1: Prepare the Baking Dish and Bread
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures your pudding won’t stick and makes cleanup a breeze. Next, spread those cubed pieces of day-old bread evenly across the dish—it’s the canvas for this layered flavor masterpiece.
Step 2: Whisk Together the Custard
In a large bowl, whisk the milk, heavy cream, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and vanilla extract until the mixture is silky and smooth. This custard blend is where the magic begins, as all those spices and sugars dissolve into a creamy base that will soak the bread with pure deliciousness.
Step 3: Add Butter and Combine
Stir in the melted butter into the custard mixture. This step enriches the custard with a velvety finish, ensuring your bread pudding comes out tender and flavorful. Once combined, pour the custard evenly over the bread cubes, gently pressing the bread down to soak up every bit of the custard goodness.
Step 4: Add Optional Raisins and Let Sit
If you like raisins, sprinkle them evenly over the top now. The little bursts of sweetness from raisins complement the warm spices beautifully. Let the entire dish sit for 10 minutes to allow the bread to absorb the custard mixture thoroughly before baking. This resting time is key for that perfect custardy bite.
Step 5: Bake to Golden Perfection
Bake in the preheated oven for 45 to 50 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a knife inserted into the center comes out clean. The result is a tender, custardy dessert with a slightly crisp top that’s just begging to be enjoyed.
How to Serve Grandma’s Old-Fashioned Bread Pudding Recipe
Garnishes
While this bread pudding is beautiful and delicious on its own, simple garnishes like a dusting of powdered sugar or a drizzle of warm caramel sauce instantly elevate it. For an extra-special touch, a scoop of vanilla ice cream adds a creamy contrast, melting into the warm pudding for a sublime pairing.
Side Dishes
This dessert pairs wonderfully with fresh fruit such as berries or sliced bananas, which add a fresh and vibrant note to the richness of the bread pudding. A light cup of coffee or spiced tea also complements the cinnamon and nutmeg flavors beautifully, rounding out a comforting meal or afternoon treat.
Creative Ways to Present
For a nostalgic family gathering, serve this pudding in a rustic baking dish straight from the oven, letting everyone help themselves. Alternatively, you can portion it into individual ramekins with a dollop of whipped cream and a sprinkle of cinnamon for an elegant presentation that still feels homey. Adding toasted nuts on top gives an unexpected crunch that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover bread pudding tightly with plastic wrap or foil and store it in the refrigerator for up to 3 days. The flavors deepen overnight, making the next day’s serving just as delightful as when freshly baked.
Freezing
If you want to keep some for longer, this pudding freezes beautifully. Wrap portions tightly in plastic wrap and then aluminum foil, or use airtight containers to prevent freezer burn. It can be frozen for up to 2 months without losing its lovely texture.
Reheating
Reheat refrigerated or frozen bread pudding in the oven at 325°F (160°C) until warmed through, roughly 15–20 minutes. For quicker reheating, a microwave works too, but watch carefully to avoid drying it out. Adding a splash of milk or a pat of butter before reheating can help restore that moist custard feel.
FAQs
Can I use bread other than French or brioche in Grandma’s Old-Fashioned Bread Pudding Recipe?
Absolutely! While French and brioche are preferred for their texture and flavor, you can use other breads like challah or even a sturdy white sandwich bread. Just avoid breads with added ingredients or overly soft textures that may turn mushy.
Is it necessary to let the bread soak before baking?
Yes, letting the bread soak in the custard for about 10 minutes ensures it absorbs all the flavors and moisture. This step helps achieve the custardy, soft texture that makes this recipe so irresistible.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans or walnuts add a wonderful crunch and depth to the pudding. Feel free to experiment with dried fruits like cranberries or chopped apples for your own tasty twist on Grandma’s recipe.
What’s the best way to serve leftovers?
Leftover bread pudding tastes fantastic when gently reheated and served warm, perhaps with a drizzle of caramel or a scoop of ice cream. It also can be enjoyed cold if you prefer a firmer texture.
Can I make this recipe dairy-free or vegan?
This classic recipe relies on dairy and eggs for its custard base, but you can experiment with plant-based milks like almond or oat milk, and egg replacers. Keep in mind the texture and flavor will be different, so adjustments might be needed.
Final Thoughts
There’s something truly special about Grandma’s Old-Fashioned Bread Pudding Recipe that connects us to simpler times and delicious memories. It’s a dessert that’s easy to make, comforting to eat, and guaranteed to bring smiles around the table. So don’t hesitate—grab that day-old bread and give it a try. After one warm, tender bite, this classic will surely become a beloved staple in your kitchen just as it has been in mine.
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Grandma’s Old-Fashioned Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Old-Fashioned Bread Pudding is a classic American dessert featuring day-old bread soaked in a rich custard of milk, cream, eggs, and warm spices. Baked to golden perfection, this comforting treat is perfect served warm with ice cream or a drizzle of caramel sauce.
Ingredients
Primary Ingredients
- 6 cups day-old bread, cubed (preferably French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
Optional Ingredients
- 1/2 cup raisins
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Arrange Bread Cubes: Place the cubed day-old bread evenly in the prepared baking dish, creating the base layer for the pudding.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, large eggs, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth and fully combined.
- Add Melted Butter: Stir the melted unsalted butter into the custard mixture to add richness and flavor.
- Soak Bread: Pour the custard evenly over the bread cubes in the dish, gently pressing down to help the bread soak up the liquid evenly.
- Add Raisins (Optional): If using, sprinkle the raisins evenly over the top of the soaked bread mixture for added texture and sweetness.
- Rest Before Baking: Allow the mixture to sit for 10 minutes so the bread can absorb the custard thoroughly.
- Bake: Bake uncovered in the preheated oven for 45 to 50 minutes until the top is golden brown and a knife inserted in the center comes out clean, indicating it is cooked through.
- Cool and Serve: Let the bread pudding cool slightly before serving. It is delicious warm, especially when paired with vanilla ice cream or drizzled with caramel or bourbon sauce.
Notes
- This bread pudding tastes best served warm and can be enhanced with a scoop of vanilla ice cream or a drizzle of caramel or bourbon sauce.
- For added texture and nutty flavor, try mixing in chopped pecans or walnuts with the bread cubes before soaking.
- Using day-old bread is essential as it absorbs the custard better without becoming too soggy.
