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
Scale
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.
