If you’re craving a cozy, heartwarming dessert that’s as comforting as a warm hug, then you’ve got to try Grandma’s Old-Fashioned Bread Pudding Recipe. This classic Southern favorite transforms simple day-old bread into a rich, custardy delight, infused with warm spices like cinnamon and nutmeg, and softened with a luscious blend of milk and cream. Whether you’re making it for a holiday treat or a weekend indulgence, this recipe brings a nostalgic touch of home that’s sure to please every crowd.
Ingredients You’ll Need
This dish is all about humble, straightforward ingredients that come together to create a symphony of flavors. Each element plays a crucial role, from the bread’s texture to the custard’s creaminess and the subtle sweetness that ties everything together.
- 6 cups day-old bread (cubed, preferably French or brioche): Using day-old bread helps it soak up the custard perfectly without turning mushy.
- 2 cups whole milk: Adds richness and creaminess to the custard base.
- 1 cup heavy cream: Enhances the custard’s luxurious texture.
- 3/4 cup granulated sugar: Sweetens the pudding just right without overpowering the other flavors.
- 3 large eggs: The magic binders that set the custard and give structure.
- 2 teaspoons pure vanilla extract: Provides a warm, aromatic layer of flavor.
- 1/2 teaspoon ground cinnamon: Infuses the pudding with a gentle, spicy warmth.
- 1/4 teaspoon ground nutmeg: Adds a subtle depth of earthy sweetness.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup raisins (optional): A burst of chewy sweetness through the creamy custard.
- 2 tablespoons unsalted butter (melted): Drizzled on top for a golden, buttery crust.
- Powdered sugar for serving (optional): A light dusting adds a pretty, sweet finish.
How to Make Grandma’s Old-Fashioned Bread Pudding Recipe
Step 1: Prepare Your Baking Dish and Oven
First things first, preheat your oven to a cozy 350°F (175°C). Lightly grease a 9×13-inch baking dish so your bread pudding doesn’t stick during baking—this ensures easy serving and cleanup.
Step 2: Whisk Together the Custard
In a large bowl, combine the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk everything until smooth and well blended. This custard is where the magic happens—make sure it’s fully mixed so every bite is flavorful and creamy.
Step 3: Soften the Bread
Add the cubed, day-old bread to the custard mixture. Gently stir so every piece gets a loving coat of the custard. Let it sit for about 15 minutes. This step is essential for allowing the bread to absorb the custard, resulting in that perfect soft yet structured texture.
Step 4: Add Raisins and Butter
If you’re using raisins, stir them in now. They give little pockets of sweet, chewy goodness. Then pour the entire mixture into your prepared baking dish. Drizzle the melted unsalted butter evenly over the top—this creates that irresistible golden crust as it bakes.
Step 5: Bake to Perfection
Bake for 45 to 50 minutes until the top is gorgeously golden and the custard is set in the center. It should jiggle slightly but not be runny when you gently shake the dish. Remove from the oven and allow it to cool just a bit so the pudding firms up beautifully.
How to Serve Grandma’s Old-Fashioned Bread Pudding Recipe
Garnishes
Sprinkle a light dusting of powdered sugar over your warm bread pudding for a touch of elegance. For extra indulgence, drizzle with vanilla sauce or a drizzle of caramel syrup to enhance those cozy flavors.
Side Dishes
This bread pudding is a dessert star on its own, but consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. A simple cup of hot coffee or spiced chai makes a lovely accompaniment to complete the experience.
Creative Ways to Present
Serve individual portions in cute ramekins for a charming presentation. You can also top with toasted nuts like pecans or walnuts for a delightful crunch. For holiday gatherings, adding fresh berries and a sprig of mint instantly elevates the look and taste.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—and trust me, it’s likely—you can store them in an airtight container in the refrigerator for up to 3 days. Bread pudding actually tastes even better the next day as the flavors meld together further.
Freezing
You can freeze leftover bread pudding if you want to save it for later. Wrap individual portions tightly or place the whole dish in a freezer-safe container. It will keep well for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
To bring your bread pudding back to life, reheat in the oven at 325°F (160°C) until warmed through, about 20 minutes, or use a microwave for a quicker option. Adding a splash of cream or a little extra butter during reheating helps refresh that creamy texture.
FAQs
Can I use any type of bread for Grandma’s Old-Fashioned Bread Pudding Recipe?
While you can experiment, using day-old French or brioche bread works best thanks to their sturdy texture and ability to soak up custard beautifully without turning soggy.
Is it okay to omit raisins?
Absolutely! Raisins are optional and can be swapped for other dried fruits like cranberries or even chopped nuts depending on your preference.
Can I make this recipe dairy-free?
You can substitute the milk and cream with your favorite plant-based milks and creams, but the texture and richness may vary slightly. Using full-fat coconut milk is a tasty dairy-free option that keeps the pudding creamy.
How do I know when the pudding is fully cooked?
The top should be golden and the center should be set with a slight jiggle when you gently shake the dish. If it’s still runny, bake a little longer, checking every 5 minutes.
Can I add nuts or other ingredients to Grandma’s Old-Fashioned Bread Pudding Recipe?
Definitely! Feel free to customize with chopped pecans, walnuts, or even chocolate chips to add your own twist to this timeless classic.
Final Thoughts
There’s something truly special about Grandma’s Old-Fashioned Bread Pudding Recipe that transcends generations. It’s simplicity at its finest, turning basic pantry staples into a soulful dessert that wraps you in warmth and nostalgia. I hope you enjoy making and sharing this cherished recipe as much as I do—happy baking!
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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 cubes of day-old bread soaked in a rich custard of milk, cream, eggs, and spices, baked to golden perfection. Tender and comforting, this timeless recipe is enhanced with warm cinnamon and nutmeg, optional raisins, and finished with a drizzle of melted butter. Serve it warm dusted with powdered sugar for a nostalgic sweet treat that brings back cherished memories.
Ingredients
Main Ingredients
- 6 cups day-old bread, cubed (preferably French or brioche)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter, melted
- Powdered sugar for serving (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Make Custard Mixture: In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Soak Bread: Add the cubed day-old bread into the custard mixture. Gently stir to ensure all bread pieces are coated evenly. Allow the mixture to rest for 15 minutes so the bread absorbs the custard, creating a soft and flavorful base.
- Add Raisins: Stir in the raisins if using, distributing them evenly throughout the mixture for added sweetness and texture.
- Assemble: Pour the soaked bread and custard mixture into the prepared baking dish. Drizzle the melted unsalted butter evenly over the top to add richness and help create a golden crust during baking.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The bread pudding is done when the top is golden brown and the center is set but still moist.
- Cool and Serve: Allow the bread pudding to cool slightly before serving to let it firm up a bit. Optionally, dust with powdered sugar. Serve warm, optionally accompanied by vanilla sauce or a scoop of ice cream for an extra indulgent dessert.
Notes
- For a richer texture and flavor, substitute milk and cream with half-and-half.
- Add chopped nuts such as pecans or walnuts for a crunchy contrast.
- Swap raisins for dried cranberries or other dried fruits depending on your preference.
- Use stale bread to ensure the pudding absorbs enough custard without becoming too soggy.
