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

Scale

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

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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.