Easy & Classic Grandma’s Bread Pudding: A Timeless Comfort Dessert Recipe
Indulge in the heartwarming taste of this incredibly easy bread pudding recipe, made with just a few simple ingredients. This cherished family favorite, passed down through generations, is perfect for any occasion and truly shines when served warm with a generous scoop of vanilla ice cream or a drizzle of homemade caramel sauce. Prepare to make memories with every delightful bite!
Every family holds those special recipes that instantly transport you back to cherished moments and beloved faces. For us, this homemade bread pudding recipe is precisely that. It’s a culinary heirloom, carefully preserved and lovingly prepared for years within my husband’s family, originating from his wonderful Grandmother Linda. This isn’t just a dessert; it’s a testament to her warmth, kindness, and incredible ability to infuse love into every dish she created. My husband, Josh, adored this bread pudding so much that for his special occasions and birthdays, Grandma Linda would bake this comforting treat for him instead of a traditional cake. And honestly, I completely understand why. Given the choice, I would gladly opt for a slice of this rich, custardy bread pudding over any cake, any day.
Speaking of Grandma Linda, it feels like I could dedicate countless blog posts to just how truly remarkable she was. Her spirit was as sweet and comforting as her bread pudding. She possessed an unparalleled kindness and a sparkling sense of humor that could light up any room. It was genuinely impossible to be in her presence without a smile gracing your lips. She had a way of making everyone feel seen, loved, and absolutely delighted. She taught us that the simplest ingredients, combined with genuine affection, could create something truly extraordinary. This easy bread pudding recipe is a perfect reflection of her philosophy – uncomplicated yet deeply satisfying.
One of my most treasured memories of her dates back to our wedding day. As the music swelled, Grandma Linda, without a moment’s hesitation, took to the dance floor. She danced with an uninhibited joy, as if no one in the world was watching, spreading infectious laughter and happiness around her. Though she may no longer be with us physically, her memory, her vibrant spirit, and her absolutely incredible bread pudding recipe continue to live on, bringing comfort and joy to our family. It’s a wonderful reminder that the best recipes are often seasoned with love and a pinch of nostalgia, creating culinary legacies that nourish both body and soul.
Plus, there’s an undeniable truth: when a recipe comes from a grandma, you just *know* it’s going to be good. It carries with it a legacy of tried-and-true perfection, often refined over decades. This easy bread pudding is no exception; it’s a simple yet profoundly satisfying dessert that embodies the essence of homemade goodness. It’s truly the best bread pudding you’ll ever make, guaranteed to become a new favorite in your home, providing that familiar, comforting taste with every single bite.
Essential Ingredients for Your Perfect Bread Pudding
One of the many beauties of this classic bread pudding recipe is its reliance on readily available, simple ingredients. Chances are, you already have most of these staples in your pantry and refrigerator, making this an ideal last-minute dessert or a delightful way to use up leftover bread. Here’s a closer look at what you’ll need to create this incredibly easy and delicious bread pudding:
- Day-Old Bread: The star of our show, of course! For the best bread pudding, using day-old or slightly stale bread is absolutely crucial. Fresh bread is too soft and will turn mushy when soaked in the custard, leading to a dense and unappealing texture. Stale bread, on the other hand, acts like a sponge, absorbing the rich egg and milk mixture beautifully. This absorption is key to achieving a wonderfully moist interior and a slightly crisp, golden-brown top. My personal preference for this recipe is a loaf of challah bread, which naturally lends a rich, slightly sweet, and buttery flavor to the pudding. Grandma Linda traditionally used slices of toasted white bread, proving that simple, classic options work wonders too. Other fantastic options that yield excellent results include French bread (like a baguette or country loaf) for a slightly chewier texture, or brioche for an extra decadent, buttery crumb that makes the pudding incredibly rich. Whichever you choose, ensure it’s cut into roughly 1-inch cubes for optimal and even absorption of the custard.
- Large Eggs: These are the binding agent and the foundation of our creamy custard. You’ll be using 5 large eggs in this recipe. Eggs are vital for both the structure and the richness of the bread pudding, ensuring it sets perfectly with that signature silky, tender texture. Lightly beating them before combining with other wet ingredients helps achieve a smoother, more uniform custard, free from any visible egg strands.
- Milk: The liquid base for our luscious custard. I find that whole milk delivers the richest, most indulgent flavor and texture, which is why I prefer it for this recipe. Its higher fat content contributes to a creamier mouthfeel. However, Josh’s grandmother often used skim milk, demonstrating that you can adapt to what you have on hand without compromising significantly on the comforting taste. Feel free to use 2%, 1%, or even non-dairy alternatives like almond milk for a lighter version; just be aware that the richness and overall texture might vary slightly. The key is to have enough liquid to thoroughly saturate every piece of bread.
- Granulated Sugar: A cup of granulated sugar provides the perfect amount of sweetness to balance the richness of the custard and the subtle, warming flavors of the spices. This is not an overly sweet dessert, allowing the natural goodness and warmth of the other ingredients to shine through beautifully. You can adjust the quantity slightly to your personal preference, but this measurement creates a wonderfully balanced sweetness that is appealing to most palates.
- Vanilla Extract & Spices: These essential flavor enhancers elevate the bread pudding from simply good to truly exceptional. Pure vanilla extract adds a warm, aromatic depth that perfectly complements the sweetness and richness of the custard. For the spices, we use a classic and beloved blend of ground cinnamon and ground nutmeg. These warm spices are quintessential for traditional bread pudding, infusing it with a comforting aroma and taste that speaks of home, holidays, and cherished family traditions. The harmonious combination creates a fragrant, inviting profile that makes this dessert utterly irresistible.
How to Prepare This Irresistible Bread Pudding
Creating this delicious homemade bread pudding is a straightforward process, perfect for bakers of all skill levels. Follow these simple steps to bring Grandma Linda’s comforting dessert to life in your own kitchen:
Step 1: Prepare Your Baking Dish and Bread
Begin by generously spraying a 9×13 inch baking pan with nonstick cooking spray. This crucial step ensures your bread pudding releases cleanly once baked and makes for easier cleanup. Next, take your day-old bread and cube it into uniform 1-inch pieces. The consistency in size is important for even absorption of the custard and a consistent texture throughout the pudding. Spread these bread cubes in a single, even layer across the bottom of your prepared baking dish. Don’t worry if it looks like a lot of bread; it will settle as it bakes and soaks up the liquid, creating a compact and satisfying pudding.
Step 2: Craft the Creamy Custard Mixture
In a very large mixing bowl, combine your wet ingredients: the 5 large eggs (which you should have lightly beaten), granulated sugar, 4 cups of whole milk (or your preferred milk), pure vanilla extract, and the warming spices of ground cinnamon and ground nutmeg. Whisk these ingredients vigorously until they are thoroughly combined and the sugar has dissolved. Ensure there are no streaks of egg white remaining, as this will result in a smoother custard. You might initially look at the amount of liquid – 4 cups of milk and 5 eggs – and wonder if it’s too much. Trust me, the first time I made this classic bread pudding recipe, I had the same thought! However, as the bread bakes, it will perfectly absorb all this liquid, transforming into a wonderfully rich and moist custard. This generous amount of liquid is key to achieving that signature creamy, melt-in-your-mouth texture that makes this bread pudding so irresistible.
Step 3: Soak and Prepare for Baking
Once your creamy custard is whisked to perfection, carefully pour it evenly over the cubed bread in your baking pan. Take a moment to ensure that every piece of bread is thoroughly coated with the mixture. If you notice any dry spots or pieces floating above the liquid, gently press them down with a spoon or your hand until they are submerged and fully saturated. This is a critical step for a uniformly moist bread pudding. After coating, let the bread pudding sit for approximately 15 minutes. This soaking time allows the bread to fully absorb the flavorful custard mixture, which will result in a more tender, flavorful, and cohesive end product. I often find it convenient to prepare the bread pudding, then immediately start preheating my oven. By the time the oven reaches the target temperature of 350°F (177°C), the bread will have had ample time to soak up the delicious liquid. It’s a simple, yet essential, step for achieving the perfect texture. Easy, peasy, and perfectly prepped!
Step 4: Bake to Golden Perfection
Once the bread has sufficiently soaked and your oven is preheated, it’s time to bake your bread pudding. Place the baking dish into the preheated 350°F (177°C) oven and bake for approximately 45 to 50 minutes. The baking time can vary slightly depending on your oven, so keep a close eye on it. You’ll know your bread pudding is perfectly done when the center appears puffed up and feels firm to the touch when gently pressed. The top should be beautifully golden brown, indicating a slight crispness that contrasts wonderfully with the soft, custardy interior. Avoid overbaking, as this can lead to a dry or rubbery pudding. A good rule of thumb is that a knife inserted into the center should come out mostly clean.
Step 5: Cool and Serve
Once removed from the oven, allow the bread pudding to cool for just a little while before slicing and serving. This resting period allows the custard to fully set and makes it easier to handle and slice cleanly. While delicious on its own, this classic bread pudding truly shines when served warm with your favorite toppings. I personally adore it with a huge scoop of rich vanilla bean ice cream, allowing the cold creaminess to melt into the warm pudding to create a delightful temperature and texture contrast. A drizzle of homemade caramel sauce also takes it to another level of decadence and rich sweetness. For a simpler touch, a dusting of powdered sugar, a dollop of freshly whipped cream, or even some fresh berries can also be exquisite. No matter how you serve it, this easy bread pudding is a delightful comfort dessert that promises smiles and contented sighs all around!
Frequently Asked Questions About Bread Pudding
Here are some common questions about making, storing, and enjoying this delicious bread pudding, ensuring you get the most out of this timeless dessert:
Can you freeze bread pudding?
Yes, absolutely! Bread pudding freezes remarkably well, making it an excellent make-ahead dessert for future enjoyment or for meal prepping. To preserve its quality, allow the baked bread pudding to cool completely to room temperature. Then, slice it into individual portions – this makes thawing and reheating much more convenient. Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil, to prevent any freezer burn and maintain freshness. Store these well-wrapped pieces in a large freezer bag or an airtight, freezer-friendly storage container for up to 3 months. When you’re ready to enjoy it again, simply transfer the desired number of slices to the refrigerator overnight to thaw gradually. Once thawed, you can reheat them using your preferred method.
Does bread pudding need to be refrigerated?
Yes, due to its egg and milk base, bread pudding should definitely be refrigerated for food safety and to maintain its freshness. Once your bread pudding has cooled completely to room temperature (never put a hot dish directly into the fridge), cover the entire baking dish tightly with plastic wrap or transfer individual slices to an airtight container. Store it in the refrigerator for up to 4 days. This helps maintain its delicate texture and prevents any spoilage.
How do you reheat bread pudding?
Reheating bread pudding is easy, and you have a couple of excellent options depending on whether you’re reheating a whole dish or individual slices:
- For a whole bread pudding: If you want to reheat the entire pan, cover it tightly with aluminum foil. This helps to retain moisture and prevents the top from drying out or becoming too crispy. Place the covered dish in a preheated 300°F (149°C) oven for about 15 to 20 minutes, or until it’s warmed through to your liking. The foil creates a steamy environment, ensuring the pudding stays beautifully moist and tender.
- For individual slices: For quick reheating of single portions, the microwave is your best friend. Place a slice on a microwave-safe plate and heat in 20 to 30-second increments until it’s warmed through. Be careful not to overheat, as this can make the pudding tough or dry. If desired, you can add a tiny splash of milk or cream over the slice before microwaving to help reintroduce moisture and enhance the creaminess.
What type of pan is best for bread pudding?
A standard 9×13 inch baking dish (made of glass or ceramic) is ideal for this recipe. Its size ensures even baking and provides enough surface area for the bread to soak up the custard adequately. You can also use individual ramekins for single-serving portions, which are great for presentation, just be sure to adjust the baking time accordingly as smaller portions will cook faster.
Can I add mix-ins to my bread pudding?
Absolutely! While this classic recipe is truly delicious as is, feel free to get creative and customize it with your favorite mix-ins. Common and delightful additions include raisins (consider soaking them in rum, brandy, or hot water for 30 minutes before draining to plump them up), dried cranberries, chocolate chips (dark, milk, or white), chopped nuts (pecans or walnuts add a lovely crunch), or even a touch of orange zest for a bright, citrusy note. Add these along with your cubed bread before pouring over the custard mixture.
Expert Baking Tips for the Best Bread Pudding
- Prepare Your Bread Properly: If your bread isn’t quite day-old or feels too fresh and soft, you can easily expedite the drying process. Cube it into 1-inch pieces, spread them in a single layer on a baking sheet, and pop it into a preheated 350°F (177°C) oven for about 8 to 10 minutes. Stir occasionally to ensure even drying. The goal isn’t to toast it thoroughly or make it crispy, but rather to remove excess moisture so it can better absorb the custard mixture without becoming soggy.
- Thoroughly Whip Those Eggs: While not strictly necessary for the recipe to work, I highly recommend lightly beating the eggs in a separate bowl before incorporating them into the other wet ingredients. This simple step helps ensure the eggs are thoroughly combined and prevents any stringy bits of egg white from appearing in your finished custard, leading to a smoother, more uniform, and more appealing texture throughout the bread pudding.
- Don’t Skip the Soak: Allowing the bread pudding to soak for about 15 minutes before baking is absolutely paramount to its success. This crucial waiting period gives the bread ample time to fully absorb the rich egg custard mixture. This complete saturation is key to achieving a moist, flavorful, and uniformly tender bread pudding, preventing any dry spots and ensuring every bite is imbued with that delightful creamy texture.
- Bring Ingredients to Room Temperature: For the best results, ensure your milk and eggs are at room temperature before mixing. This helps them combine more easily and creates a smoother, more homogenous custard. A well-mixed, smooth custard will, in turn, lead to a more evenly textured and appealing bread pudding.
- Confirm Doneness: The bread pudding is properly baked when the center is set and no longer jiggly. You can gently press the center or insert a knife; it should come out mostly clean. The top should be a beautiful golden brown and slightly puffed up. Overbaking can lead to a dry or rubbery texture, so keep an eye on it!
- Allow for Proper Cooling: Resist the urge to dive in immediately after pulling it from the oven! While warm bread pudding is heavenly, allowing it to cool slightly (about 10-15 minutes) after baking helps the custard set completely. This brief resting period makes it much easier to slice and serve cleanly without it falling apart.
Video Tutorial: Watch How to Make Bread Pudding
Grandma’s Classic Bread Pudding
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
- 1 loaf day-old challah bread cubed into 1-inch pieces
- 5 large eggs lightly beaten
- 1 cup (200 grams) granulated sugar
- 4 cups (960 ml) whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
-
Spray a 9×13 baking dish generously with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
-
In a very large mixing bowl, whisk together the eggs, granulated sugar, milk, vanilla, nutmeg, and cinnamon until fully combined and smooth. Pour this delicious mixture evenly over the bread in the prepared baking pan, ensuring all of the bread is thoroughly coated and submerged. Allow the bread to sit and soak up the mixture for about 15 minutes.
-
Meanwhile, preheat your oven to 350°F (177°C). Once the 15 minutes of soaking is complete, gently place the bread pudding in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown, puffed up, and the center is set.
-
Remove the baked bread pudding from the oven and allow it to cool slightly before serving. This brief cooling period helps the custard set and makes for easier, cleaner slices. Enjoy warm with your favorite toppings!
Notes
Freezing Instructions: Bread pudding will freeze beautifully for up to 3 months. For best results, slice it into individual pieces, wrap each one tightly with plastic wrap and then aluminum foil, and store them in a freezer bag or an airtight container. To thaw, simply place desired portions in the refrigerator overnight. Reheat individual slices in the microwave for 20 to 30 seconds, or until warmed through.
Choosing Your Bread: For this recipe, I typically use a 20-ounce loaf of challah bread. Its rich, slightly sweet nature works wonderfully, contributing to the overall decadent flavor. Other excellent choices include French bread (like a sturdy baguette or country loaf) or brioche, which adds an extra layer of buttery decadence, making the pudding even richer.
If you’re using a fresh loaf of challah bread or another soft bread, it’s best to dry it out first to ensure proper custard absorption. Cube the bread into 1-inch pieces, spread them on a baking sheet, and bake at 350°F (177°C) for 8 to 10 minutes, stirring occasionally, until the bread is dried out but not toasted.
Milk Options: While I prefer to use whole milk for its rich flavor and creamy texture, you can certainly use 2%, 1%, skim milk, or even a non-dairy alternative like almond milk. Keep in mind that the fat content will affect the overall richness and creaminess of the pudding, so choose according to your dietary preferences and desired outcome.