If you’re craving a cozy, comforting dessert that warms the soul and tastes like a loving hug from the past, you have to try Grandma’s Old-Fashioned Bread Pudding Recipe. This timeless classic blends simple ingredients like tender bread soaked in a creamy custard, fragrant cinnamon, and a touch of nutmeg to create a dessert that’s rich, nostalgic, and irresistibly delicious. Whether you’re making it for a family gathering or a quiet night in, this recipe captures the heart and history of homemade sweets in every golden-baked bite.
Ingredients You’ll Need
The magic of Grandma’s Old-Fashioned Bread Pudding Recipe lies in its simplicity. Each ingredient plays a crucial role in building that perfect balance of texture and flavor — from the fluffy, custardy interior to the slightly crisp, golden top. Here’s what you’ll need to bring this classic dessert to life:
- 4 cups day-old bread, cubed (preferably French or brioche): Stale bread absorbs the custard best, giving the pudding a soft yet structured texture.
- 2 cups whole milk: Adds creaminess and moisture to the pudding base.
- 1 cup heavy cream: Boosts richness and ensures the custard is silky smooth.
- 3 large eggs: Bind everything together and help the pudding set perfectly while baking.
- 1 cup granulated sugar: Sweetens the dessert just right without overpowering the flavors.
- 1 teaspoon vanilla extract: Infuses warmth and depth into the custard.
- 1 teaspoon ground cinnamon: Adds that comforting spice that’s synonymous with bread pudding.
- ¼ teaspoon ground nutmeg: A subtle hint of nutmeg brings a cozy, autumnal touch.
- ¼ teaspoon salt: Balances sweetness and enhances the overall flavor.
- ½ cup raisins (optional): For those who love a sweet burst of fruit, but feel free to skip or swap with nuts or chocolate chips.
- 2 tablespoons unsalted butter, melted: Drizzled on top to create a golden, slightly crisp crust.
How to Make Grandma’s Old-Fashioned Bread Pudding Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). This temperature is key for cooking the pudding evenly, letting the custard set without drying out. Grease a 9×13-inch baking dish well, so your pudding doesn’t stick and comes out in perfect squares.
Step 2: Whisk the Custard Base
In a large mixing bowl, whisk together your whole milk, heavy cream, eggs, sugar, vanilla extract, ground cinnamon, nutmeg, and salt until everything is uniformly combined. This custard mixture is what will soak into your bread, turning it into that luscious, creamy delight you’re aiming for.
Step 3: Combine the Bread and Custard
Add your cubed, day-old bread to the custard and gently stir until all pieces are well-coated. Letting the mixture sit for about 15 minutes at this stage is important — it allows the bread to absorb the custard fully, ensuring each bite is rich and moist instead of dry or doughy.
Step 4: Incorporate Optional Raisins
If you’re adding raisins, fold them into the soaked bread mixture now. Their sweet bursts will elevate some bites, but don’t worry if you prefer to keep this simple or swap raisins for something like toasted pecans or chocolate chips for a twist.
Step 5: Bake to Golden Perfection
Pour your bread and custard mixture into the prepared baking dish. Drizzle the melted butter evenly over the top — this step is what helps create a beautiful golden crust that’s slightly crispy on the outside but soft and tender inside. Bake for 45 to 50 minutes, or until the top is a rich golden brown and the center feels set to the touch but still soft.
How to Serve Grandma’s Old-Fashioned Bread Pudding Recipe
Garnishes
Serving this dessert warm is truly the best way to enjoy its comforting texture and flavors. For an extra touch of indulgence, top it with a dusting of powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla ice cream. Fresh whipped cream and a sprinkle of cinnamon can also make it feel extra special.
Side Dishes
This classic bread pudding pairs wonderfully with fresh fruit salad or a simple cup of spiced tea or coffee to balance its richness. Sometimes, a dollop of tangy crème fraîche or a spoonful of lemon curd on the side can add a surprising, delightful contrast.
Creative Ways to Present
For a charming presentation, serve individual portions in ramekins with a caramel drizzle piped delicately on top. You can also add toasted nuts or chocolate shavings for texture. If you want to turn it into a brunch treat, accompany it with crispy bacon or a side of sautéed apples for a sweet and savory combo.
Make Ahead and Storage
Storing Leftovers
Grandma’s Old-Fashioned Bread Pudding Recipe tastes fantastic even a day or two later. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The bread pudding will firm up but will still retain its rich flavors and creamy texture.
Freezing
If you want to keep it for longer, you can freeze the bread pudding in a sealed container for up to 2 months. Be sure to cool it completely before freezing, and divide it into portions, so you can thaw just what you need without wasting any.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) for about 15-20 minutes or until warmed through to preserve the crisp top. You can also microwave individual servings on medium power but be mindful that the texture may become softer.
FAQs
Can I use fresh bread instead of day-old bread?
Fresh bread can work, but day-old or slightly stale bread is far better because it soaks up the custard without turning mushy. If using fresh bread, lightly toast it first to help it hold up during baking.
Is it necessary to use both milk and heavy cream?
The combination of milk and heavy cream balances richness and creaminess. Using just milk can make the pudding less decadent, while only heavy cream can be too rich. Together, they create the perfect custard texture.
Can I make this recipe dairy-free or vegan?
For a dairy-free version, substitute milk and heavy cream with almond or oat milk and use dairy-free butter alternatives. For a vegan twist, replace eggs with flaxseed meal or commercial egg replacers, though texture may vary slightly.
What can I add instead of raisins?
Feel free to swap raisins for chopped pecans, walnuts, dried cranberries, or even chocolate chips. Each brings a unique flavor and texture that complements the custardy bread pudding beautifully.
How long can I let the bread soak in the custard?
About 15 minutes is ideal to allow good absorption without the bread breaking down too much. You can soak it a little longer if you like a super moist pudding, but much beyond 30 minutes, and the bread may become too soggy and heavy.
Final Thoughts
There is something truly special about Grandma’s Old-Fashioned Bread Pudding Recipe that keeps it timeless, comforting, and endlessly satisfying. Its simple, heartfelt combination of everyday ingredients baked into a sweet, fragrant delight makes it a dessert worth returning to time and time again. I hope you’ll enjoy making and sharing this beloved recipe as much as I do—it’s the perfect way to create new happy memories while honoring a classic tradition.
