If you’re craving a warm, comforting dessert that feels like a hug from the inside, look no further than Grandma’s Classic Bread Pudding Recipe. This timeless dish blends soft, custardy bread cubes with fragrant spices and a tender golden top, creating a perfect balance of sweet and cozy. Whether you’re using day-old challah, brioche, or simple white bread, this recipe promises a luscious, homey treat that brings back memories of family gatherings and those special moments that only a classic bread pudding can inspire.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this dessert. Each element plays an important role, contributing to the creamy texture, rich flavor, or that beautiful warm hue that makes this pudding so irresistible.
- 4 cups day-old bread, cubed: Day-old bread soaks up the custard beautifully without turning mushy.
- 2 cups milk: Adds creaminess and moisture for a silky custard base.
- 1 cup heavy cream: Elevates richness and ensures a luscious bite.
- 3/4 cup granulated sugar: Balances the flavors with just the right amount of sweetness.
- 3 large eggs: Provide structure and help the custard set perfectly.
- 1 teaspoon vanilla extract: Infuses the pudding with warm, inviting aroma.
- 1 teaspoon ground cinnamon: Adds classic spice note that feels like a comforting embrace.
- 1/4 teaspoon ground nutmeg: Offers subtle depth and complexity to the spice profile.
- 1/4 teaspoon salt: Enhances all the flavors, making each bite pop.
- 1/2 cup raisins or currants (optional): Sweet, chewy bursts of fruit that lift every forkful.
- 2 tablespoons unsalted butter, melted: Adds a golden finish and buttery richness when drizzled on top.
- 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional): Contribute delightful crunch and nuttiness.
How to Make Grandma’s Classic Bread Pudding Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Greasing your baking dish with butter or cooking spray prevents sticking and ensures the pudding releases easily once baked.
Step 2: Prepare the Bread
Tear or cut your day-old bread into cubes and spread them evenly in the prepared 9×9-inch baking dish. If you’re using raisins, currants, or chopped nuts, sprinkle them over the bread now to distribute flavor and texture throughout.
Step 3: Make the Custard
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. The smooth custard mixture carries the heart of the dish’s flavor, melding the spices and sweetness perfectly.
Step 4: Combine Bread and Custard
Pour the custard evenly over the bread cubes, pressing gently so the bread soaks up all that delicious liquid goodness. Let the mixture sit for 10 to 15 minutes—this rest period is key to achieving that perfect custard-soft center.
Step 5: Bake to Golden Perfection
Drizzle the melted butter over the pudding’s surface; this adds a glossy, buttery finish. Bake for 40 to 50 minutes until the top turns a gorgeous golden brown and a toothpick inserted into the center comes out clean, signaling that it’s ready.
Step 6: Cool and Serve
Allow your bread pudding to cool slightly before serving—this helps the custard set and makes it easier to slice. Enjoy it warm on its own, or elevate with cream, whipped cream, or a drizzle of caramel sauce.
How to Serve Grandma’s Classic Bread Pudding Recipe
Garnishes
Enhance the experience with simple garnishes like a dusting of powdered sugar, a spoonful of freshly whipped cream, or a drizzle of caramel or bourbon sauce. These touches add an elegant flair while complementing the pudding’s rustic charm.
Side Dishes
Though delicious as a standalone dessert, this bread pudding pairs wonderfully with seasonal fruit compotes or a scoop of vanilla ice cream. These sides add either bright freshness or creamy coolness to round out the warm sweetness of the pudding.
Creative Ways to Present
For a fun twist, try serving individual portions in ramekins topped with toasted nuts or fresh berries. You can also dust with cinnamon sugar before baking for an extra crackly crust that delights both eyes and palate.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread pudding covered tightly in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for an even more satisfying treat when reheated.
Freezing
You can freeze baked bread pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve its moisture and texture beautifully.
Reheating
Warm leftover bread pudding gently in the microwave or oven. To avoid drying out, cover with foil when reheating in the oven, and add a splash of cream or milk if needed to restore creaminess.
FAQs
Can I use fresh bread instead of day-old bread for Grandma’s Classic Bread Pudding Recipe?
Day-old bread is best because it has a drier texture, allowing it to soak up the custard without becoming overly mushy. If using fresh bread, try lightly toasting it first to help it absorb the custard better.
Is it necessary to use heavy cream in the recipe?
Heavy cream adds richness and a velvety texture to the custard, but you can substitute half-and-half or whole milk for a lighter version. Just keep in mind the pudding might be slightly less creamy.
Can I add other mix-ins besides raisins or nuts?
Absolutely! Diced apples, dried cranberries, chocolate chips, or even a handful of fresh berries work beautifully. Just make sure to distribute them evenly so every bite has a little surprise.
How can I make this recipe gluten-free?
Simply swap the bread for gluten-free bread cubes. Since the foundation is about soaking bread in custard, the recipe adapts easily to gluten-free options without losing its charm.
Why does the top become crispy while the inside remains soft?
The buttery drizzle on top and oven heat combine to create a golden, slightly crisp crust, which contrasts delightfully with the soft, custardy interior. This textural contrast is part of what makes Grandma’s Classic Bread Pudding Recipe so irresistible.
Final Thoughts
There’s something truly special about making and sharing Grandma’s Classic Bread Pudding Recipe. It’s not just a dessert—it’s a comforting ritual that warms the heart and brings people together. Whether you’re baking for a cozy weeknight treat or a festive gathering, this recipe is sure to become a beloved staple in your kitchen. Give it a try and watch how a humble dish transforms into a crowd-pleasing classic instantly.
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Grandma’s Classic Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Bread Pudding is a classic, comforting dessert made with day-old bread soaked in a rich custard of milk, cream, eggs, and warm spices before being baked to golden perfection. This recipe features a moist, tender pudding with hints of cinnamon and nutmeg, optional raisins or nuts for texture, and a buttery top. Perfect for a cozy family dessert or holiday treat.
Ingredients
Bread and Mix-ins
- 4 cups day-old bread, cubed (white bread, challah, or brioche)
- 1/2 cup raisins or currants (optional)
- 1/4 cup chopped nuts (walnuts, pecans, or almonds, optional)
Custard
- 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
Topping
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or nonstick cooking spray to prevent sticking.
- Prepare the Bread: Tear or cut the day-old bread into cubes and place them evenly in the prepared baking dish. Sprinkle the raisins, currants, or chopped nuts over the bread if using, to add texture and sweetness.
- Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes, pressing down gently with a spatula or spoon to ensure the bread absorbs the liquid thoroughly. Allow the mixture to sit for 10-15 minutes to soak.
- Bake: Drizzle the melted butter evenly over the top of the custard-soaked bread. Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the bread pudding 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 bread helps the pudding absorb the custard better without becoming too mushy.
- For a dairy-free version, substitute milk and cream with coconut or almond milk, and use a butter alternative.
- Add a splash of bourbon or rum to the custard for an adult twist.
- If you prefer a less sweet dessert, reduce the sugar to 1/2 cup.
- Serve with vanilla ice cream or a dusting of powdered sugar for extra flair.
