Grandma’s Bread Pudding Recipe

There’s something magical about Grandma’s Bread Pudding. The aroma drifting from the oven, the way every bite feels like a warm hug, and the sweet simplicity of its humble ingredients turn an ordinary day into a cherished memory. This recipe brings together soft bread, creamy custard, hints of warming spice, and that signature golden-topped finish. Whether you grew up with bread pudding or are discovering it for the first time, you’ll love how effortlessly it comes together and how every forkful is pure comfort.

this Recipe

Ingredients You’ll Need

The beauty of Grandma’s Bread Pudding is how straightforward the ingredients are—each one is a familiar staple, yet vital for achieving the perfect flavor, tenderness, and nostalgia in every bite. Don’t skip the small details, because even a splash of cream or a dash of cinnamon can make a world of difference!

• Day-old bread (4 cups, cubed): Using slightly stale bread helps soak up the custard for a soft, melt-in-your-mouth texture—French or brioche are both wonderfully rich choices.
• Whole milk (2 cups): Whole milk lends creaminess, helping to create that signature custardy interior.
• Heavy cream (1/4 cup): Just a little adds rich, velvety depth for a truly luscious pudding.
• Granulated sugar (1/2 cup): Provides sweetness and helps caramelize the edges for an irresistible finish.
• Light brown sugar (1/4 cup): Adds a subtle hint of molasses and enhances the golden color.
• Large eggs (3): Binding everything together, eggs give the pudding structure while keeping it tender.
• Vanilla extract (2 teaspoons): Don’t skimp—good-quality vanilla deepens the flavor and aroma.
• Ground cinnamon (1 teaspoon): Classic spice for warmth and just the right touch of nostalgia.
• Ground nutmeg (1/4 teaspoon): A pinch goes a long way, lending warmth and complexity.
• Salt (1/4 teaspoon): Essential to enhance the other flavors and balance the sweetness.
• Raisins (1/2 cup, optional): Traditional and chewy, these little gems soak up custard for sweet pops of texture—but they’re easy to leave out if you’re not a fan.
• Melted butter (2 tablespoons): Drizzled on top, butter gives the surface a golden, slightly crisp finish.

How to Make Grandma’s Bread Pudding

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking dish and grease it well with a bit of butter or nonstick spray. This step is key to getting those delightfully crisp, caramelized edges that make Grandma’s Bread Pudding so irresistible.

Step 2: Mix the Custard

In a large mixing bowl, whisk together the milk, heavy cream, both sugars, eggs, vanilla extract, cinnamon, nutmeg, and salt. Make sure everything’s thoroughly blended—no streaks of egg or clumps of sugar—since this custard is the foundation of the pudding’s creamy texture and rich taste.

Step 3: Soak the Bread

Add your cubes of day-old bread to the bowl, gently stirring to coat each piece in the luscious custard mixture. Let the bread soak for 10 to 15 minutes—this gives the bread time to absorb all those delicious flavors, resulting in a pudding that’s tender all the way through.

Step 4: Add Raisins (Optional)

If you’re a raisin-lover, now’s the time to fold in those plump little bites. They’ll absorb moisture and sweeten up even more as they bake. If raisins aren’t your thing, feel free to skip them or substitute a different dried fruit!

Step 5: Layer and Butter

Pour the mixture into your prepared baking dish, smoothing it gently into an even layer. Drizzle the melted butter over the top—this simple touch encourages a gorgeously glossy, golden surface that begs to be scooped up.

Step 6: Bake to Perfection

Bake in the preheated oven for 45 to 50 minutes, until the top is golden and set but the center still has a soft, just-barely-wobbly custard. Let it cool for a few minutes before serving so the flavors and texture can settle to grandma-approved perfection.

How to Serve Grandma’s Bread Pudding

Garnishes

When it comes to serving Grandma’s Bread Pudding, it’s all about those little extra touches. Try a dusting of powdered sugar, a drizzle of homemade vanilla sauce, or a big scoop of vanilla ice cream melting into each warm slice. If you love crunch, toss on some toasted chopped pecans or a handful of fresh berries.

Side Dishes

While this dessert shines on its own, you can balance out all its sweet, creamy goodness with a light fruit salad or even a tart compote alongside. For special occasions, offer an assortment of after-dinner coffee blends or a cup of spiced chai for a truly comforting finish.

Creative Ways to Present

Take Grandma’s Bread Pudding from old-fashioned to elegant! Cut it into neat squares for family-style sharing, or use a round cutter for individual plated desserts. For a brunch twist, serve it warm in mini cast-iron skillets, then top with seasonal fruit or citrus zest just before serving. Even a dollop of whipped cream and a sprinkle of cinnamon sugar can make it truly showstopping.

Make Ahead and Storage

Storing Leftovers

Leftover bread pudding stores like a dream. Simply cover the baking dish with foil or plastic wrap, or transfer portions to an airtight container. It’ll keep perfectly in the fridge for up to 4 days, ready for whenever a comfort-food craving hits.

Freezing

You can absolutely freeze Grandma’s Bread Pudding! Portion it into individual squares or keep it whole—just wrap it well to prevent freezer burn and store for up to 2 months. When you’re ready for some, let it thaw overnight in the fridge for the best results.

Reheating

To bring back that straight-from-the-oven warmth, reheat portions in the microwave for about 30 seconds, or pop the whole pudding (covered) in a 325°F oven until warmed through. Add a little splash of milk before heating for an extra moist result—it’ll taste as fresh as day one.

FAQs

Can I use gluten-free bread?

Yes! Just choose a gluten-free loaf you love and cube it up—Grandma’s Bread Pudding is all about using what you have on hand. The custard base adapts beautifully, though the texture may be a bit different depending on the bread.

What’s the best bread for this pudding?

Rich, hearty breads like brioche or French bread work best; day-old or slightly stale is ideal, since the drier texture soaks up more custard. Avoid bread that’s too soft and fresh, or the pudding may turn out mushy.

Can I add chocolate chips or other mix-ins?

Absolutely! Feel free to add chocolate chips, dried cranberries, chopped nuts, or even bits of caramel for a personalized twist on Grandma’s Bread Pudding. Sprinkle them in with the bread or on top before baking.

How do I know when the pudding is done?

The center should be set and not sloshy, but a little jiggle is perfect. It will continue to firm up as it cools. If you’re unsure, a knife inserted in the center should come out mostly clean—moist crumbs are fine!

Can I prepare it the night before?

Yes, you can assemble the pudding (up to pouring it in the baking dish) the night before and refrigerate it. When you’re ready, just bake as directed, adding a couple of extra minutes if going straight from fridge to oven.

Final Thoughts

If ever there was a dessert to bring family and friends together, Grandma’s Bread Pudding is it. Its homey charm, easy prep, and cozy, custardy bite make it an all-occasion favorite. Give it a try—you might just find it becomes your own treasured tradition, too!

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