Grandma’s Bread Pudding Recipe
If you’re longing for a dessert that tastes like a cozy hug from home, Grandma’s Bread Pudding is just the ticket. This classic treat combines tender cubes of day-old bread soaked in a rich, custardy mixture, then baked to golden perfection and drizzled with a warm vanilla cream sauce. With its hint of cinnamon and nutmeg, creamy texture, and sweet aroma wafting through the kitchen, Grandma’s Bread Pudding is comfort food at its very best. Whether you serve it at a family gathering or on a quiet afternoon, every bite feels like a memory.
Ingredients You’ll Need
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Bread Pudding:
- 6 cups day-old bread (cubed, about 1 loaf)
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter
For the sauce (optional but classic):
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
How to Make Grandma’s Bread Pudding
Step 1: Prep the Bread and Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Cube your day-old bread and spread it evenly in the prepared dish—the bread’s slightly tough texture is ideal for soaking up that luscious custard later.
Step 2: Mix the Custard
In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and nutmeg. Whisk until everything is completely smooth—this blend creates the soul of Grandma’s Bread Pudding. If you love raisins, mix them in now for an extra touch of tradition.
Step 3: Assemble and Soak
Pour the custard mixture evenly over the bread cubes, making sure every piece gets a chance to soak. Gently press down with a spatula so all the bread absorbs the custard. Let the pudding sit for 10 to 15 minutes so everything has time to mingle—this step ensures your bread pudding bakes up creamy, not dry.
Step 4: Add the Final Touch and Bake
Drizzle the top with melted butter to guarantee a beautiful, golden crust. Slide the dish into your preheated oven and bake for 45 to 50 minutes. You’re aiming for a pudding that’s puffed, lightly browned, and set in the center—it’ll jiggle slightly but shouldn’t look soupy.
Step 5: Make the Vanilla Cream Sauce
While the pudding bakes, create the luscious finishing sauce. Combine butter, granulated sugar, and heavy cream in a small saucepan over medium heat. Simmer gently, stirring constantly until the sauce thickens slightly, usually about 2 to 3 minutes. Once off the heat, stir in vanilla extract. This sauce elevates Grandma’s Bread Pudding from delicious to utterly unforgettable.
Step 6: Serve and Savor
Spoon generous squares of warm bread pudding onto plates and drizzle with the warm vanilla cream sauce. The combination of creamy custard and silky sauce is pure magic.
How to Serve Grandma’s Bread Pudding
Garnishes
A little flourish goes a long way. Dust your bread pudding with powdered sugar for a touch of elegance, scatter toasted pecans or walnuts for crunch, or add a scoop of vanilla ice cream to melt into that warm pudding. Fresh berries lend a pop of color and brightness if you want a fresher take.
Side Dishes
Grandma’s Bread Pudding shines as a showstopping dessert on its own, but for special occasions, serve it alongside fresh fruit salad or stewed apples for a comforting duo. A cup of strong coffee or a pot of black tea is the perfect sidekick, balancing the pudding’s sweetness beautifully.
Creative Ways to Present
For parties or potlucks, try dividing the mixture between individual ramekins before baking—everyone gets their own cozy portion. Or slice thick wedges and serve on vintage china, just like Grandma did. If you’re feeling festive, a splash of bourbon or rum in the sauce adds a grown-up twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover Grandma’s Bread Pudding tightly with plastic wrap or transfer to an airtight container. Stored in the fridge, it will keep happily for up to four days and makes an irresistible midnight snack!
Freezing
To freeze, cut the pudding into individual squares and wrap each piece well before placing in a freezer-safe container. The bread pudding will hold up in the freezer for 2 to 3 months. For best results, freeze the sauce separately in a small container.
Reheating
For the ultimate treat, warm slices in the microwave for about 30 seconds or in a 325°F (165°C) oven, loosely covered, until heated through. Give the sauce a gentle stir or reheat it in a saucepan before drizzling over the pudding so every bite tastes freshly baked.
FAQs
Can I use different kinds of bread for Grandma’s Bread Pudding?
Absolutely! French bread, brioche, or challah yield the best texture, but you can use whatever you have on hand. Richer breads make the pudding even creamier, while rustic loaves give it a heartier feel.
Is it necessary to use raisins?
Not at all. Raisins are a classic addition, but feel free to skip them or swap in dried cranberries, chopped dried apricots, or even chocolate chips if you’re feeling adventurous.
How can I tell when the bread pudding is done baking?
The edges should be golden and puffed, and the center should look set but still jiggle just slightly when you shake the dish. A toothpick inserted near the center should come out mostly clean.
Can I make Grandma’s Bread Pudding ahead of time?
Yes! You can assemble the pudding up to the soaking stage and refrigerate overnight. The next day, just bake as instructed—perfect for making dessert a breeze when entertaining.
Is the vanilla cream sauce essential?
While Grandma’s Bread Pudding is delightful on its own, the vanilla cream sauce is the crowning glory for many. It adds extra moisture and a sweet finish, but you can leave it off or even replace it with caramel or a drizzle of maple syrup if you prefer.
Final Thoughts
If you’ve never experienced the joy of Grandma’s Bread Pudding, you’re in for a real treat. This recipe creates a dessert that’s both nostalgic and timeless, with flavors that wrap you up in warmth and comfort. Gather your ingredients, invite someone you love, and discover just how magical a simple slice of homemade bread pudding can be!
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Grandma’s Bread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting nostalgia of Grandma’s Bread Pudding, a classic dessert that combines tender bread cubes with a rich custard base, baked to golden perfection. This recipe is a timeless favorite, perfect for satisfying sweet cravings and warming the soul.
Ingredients
Bread Pudding:
- 6 cups day-old bread (cubed, about 1 loaf)
- 2 cups whole milk
- 1/2 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup raisins (optional)
- 2 tablespoons melted butter
For the sauce (optional but classic):
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the bread: Spread the cubed bread in the baking dish.
- Mix the custard: Whisk together milk, cream, eggs, sugars, vanilla, cinnamon, and nutmeg. Add raisins if desired.
- Soak the bread: Pour the custard over the bread, pressing gently to ensure absorption. Let sit for 10–15 minutes.
- Add butter: Drizzle melted butter over the top.
- Bake: Bake for 45–50 minutes until golden and set.
- Make the sauce: Combine butter, sugar, and cream in a saucepan. Simmer, then add vanilla.
- Serve: Drizzle sauce over warm bread pudding and enjoy!
Notes
- Use French bread, brioche, or challah for best results.
- Enhance with chopped pecans or a splash of bourbon for a delicious variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
