Introduction

Grandma’s Old-Fashioned Bread Pudding is a timeless dessert that transforms simple pantry staples into a warm, comforting treat. It’s rich, custardy, and flavored with hints of cinnamon and vanilla. This recipe has been passed down through generations, reminding us that the best desserts don’t need to be complicated—just filled with love and tradition.

Ingredients

• 6 cups day-old bread, cubed (French bread or brioche works well)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup raisins (optional, but traditional)
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place cubed bread into the prepared dish. If using raisins, sprinkle them evenly over the bread.
3. In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg until smooth.
4. Pour the custard mixture evenly over the bread, pressing lightly to ensure all pieces soak up the liquid.
5. Drizzle melted butter over the top.
6. Let the mixture sit for 10–15 minutes to fully absorb.
7. Bake uncovered for 45–50 minutes, or until golden brown and a knife inserted in the center comes out clean.
8. Cool slightly before serving.

Description

This bread pudding bakes into a golden, custardy dessert that’s soft on the inside with a slightly crisp top. The warm spices and vanilla aroma fill your kitchen, making it irresistible straight out of the oven. It’s perfect served plain, with a dusting of powdered sugar, or topped with a drizzle of caramel or vanilla sauce.

Tips

• Best bread choice: Use slightly stale bread—it absorbs the custard better than fresh bread.
• Make it extra special: Add chocolate chips, chopped pecans, or a splash of bourbon to the custard mix.
• Serving idea: Top with whipped cream, vanilla ice cream, or a warm sauce for an indulgent finish.
• Storage: Keep leftovers in the fridge for up to 4 days. Reheat in the oven for best texture.

Correction

Some recipes call for only milk, but combining milk with cream gives a richer, silkier custard. Also, don’t skip letting the bread soak—it ensures the pudding stays moist instead of dry.