Description

Grandma’s Bread Pudding is a classic, comforting dessert featuring day-old bread soaked in a rich custard made from milk, cream, eggs, and warm spices. Baked until golden and tender, this pudding delivers nostalgic flavors with optional additives like raisins and nuts for extra texture and sweetness. Perfect served warm with cream or caramel sauce, it offers a delicious way to use up leftover bread.

Ingredients

Scale

Bread

4 cups day-old bread, cubed (white bread, challah, or brioche)

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

Mix-ins (Optional)

1/2 cup raisins or currants
1/4 cup chopped nuts (walnuts, pecans, or almonds)

Topping

2 tablespoons unsalted butter, melted

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Ensure you grease a 9×9-inch baking dish thoroughly with butter or cooking spray to prevent sticking.
Prepare the Bread: Tear or cut the day-old bread into bite-sized cubes and evenly spread them in the prepared baking dish. If using, sprinkle raisins, currants, or chopped nuts over the bread cubes for added flavor and texture.
Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down the bread with a spatula or spoon to help it absorb the custard evenly. Allow it to soak for 10 to 15 minutes, so the bread fully absorbs the liquid.
Bake: Drizzle the melted unsalted butter evenly over the top of the custard-soaked bread. Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the bread pudding is golden brown on top and a toothpick inserted in the center comes out clean.
Serve: Allow the bread pudding to cool slightly before serving. Enjoy it warm on its own or accompanied by cream, whipped cream, or a drizzle of caramel sauce for extra indulgence.

Notes

Using day-old bread is essential as it absorbs the custard better than fresh bread.
Feel free to substitute milk with any plant-based milk to make it dairy-free.
For a richer flavor, use brioche or challah bread.
Optional add-ins like raisins, currants, or nuts provide extra texture and sweetness.
Allowing the bread to soak for 10-15 minutes ensures a moist and custardy interior.
Keep an eye on the baking time as ovens may vary; the pudding should be set but still slightly wobbly in the center.