Bread pudding is one of those magical desserts that turns simple ingredients into pure comfort food. Born from frugality—using up leftover bread—it has stood the test of time, becoming a beloved classic in kitchens around the world. My mom loved this so much, I actually had to hide the pan so she wouldn’t sneak a third slice!
Ingredients
For the Bread Pudding:
- 4 cups cubed bread (day-old French bread, brioche, or challah work best)
- ½ cup raisins (or dried cranberries for a twist)
- 2 cups milk (whole milk is best, but 2% works too)
- ¼ cup unsalted butter (melted)
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon ground nutmeg (or substitute with cinnamon if you prefer)
For the Warm Vanilla Sauce:
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- ½ cup heavy cream (or evaporated milk)
- 1 tablespoon vanilla extract
Instructions
Step 1: Prep the Bread
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking dish (or similar size).
- Place cubed bread and raisins into the dish, spreading them evenly.
Step 2: Make the Custard
- In a medium saucepan, warm the milk and butter together until butter melts. Do not boil.
- In a mixing bowl, whisk eggs, sugar, vanilla, and nutmeg until smooth.
- Slowly pour the warm milk mixture into the eggs, whisking constantly so you don’t scramble them.
Step 3: Bake the Pudding
- Pour custard mixture evenly over the bread and raisins, pressing down lightly with a spoon so the bread soaks it up.
- Let sit for 10 minutes before baking (this makes the pudding extra creamy).
- Bake for 40–45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Step 4: Make the Vanilla Sauce
- In a saucepan over medium heat, melt the butter.
- Stir in both sugars and cook until dissolved.
- Slowly add the cream, whisking constantly. Bring just to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in vanilla extract.
Step 5: Serve
- Spoon warm bread pudding into bowls.
- Drizzle generously with vanilla sauce.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream (optional but heavenly).
History
Bread pudding dates back to the 11th and 12th centuries in Europe, where cooks turned stale bread into hearty desserts by soaking it in milk, eggs, and spices. Immigrants carried it to America, and today, versions of bread pudding are found worldwide—from British custard-style puddings to New Orleans’ rum-sauced bread pudding. Grandma’s recipe keeps it simple, traditional, and full of love.
Benefits
- Budget-friendly – uses leftover bread.
- Comforting – warm, sweet, and satisfying.
- Customizable – add chocolate chips, nuts, or different dried fruits.
- Wholesome ingredients – made with eggs, milk, and bread you likely already have.
Nutrition (per serving, 1/8 of recipe without sauce)
- Calories: ~230
- Protein: 5g
- Carbs: 30g
- Fat: 10g
- Fiber: 1g
- Sugar: 18g
(Add sauce and you’re closer to 350–400 calories per serving—but worth every bite!)
Lovers of This Dish
This dessert is a family favorite across generations. Kids love the sweetness, parents love the nostalgia, and grandparents love the tradition. My mom couldn’t resist sneaking slices—proof of just how irresistible it is.
Variations & Methods
- Bourbon Bread Pudding: Add 2 tbsp bourbon to the sauce.
- Chocolate Chip Bread Pudding: Swap raisins for chocolate chips.
- Fruit Twist: Mix in chopped apples, pears, or peaches.
- Nutty Version: Add pecans or walnuts for crunch.
Conclusion
Grandma’s Old-Fashioned Bread Pudding isn’t just dessert—it’s a warm memory on a plate. Soft, custardy bread, plump raisins, and velvety vanilla sauce come together in a dish that never goes out of style. Whether you’re serving it at Sunday dinner, holidays, or just as a late-night indulgence, this recipe will win hearts (and maybe even require you to hide the pan from hungry loved ones!).