Grandma’s Old-Fashioned Bread Pudding: A Classic Dessert with Timeless Flavor

The Comfort of Tradition: About This Recipe

There’s something magical about Grandma’s old-fashioned recipes. They’re simple, made from pantry staples, and somehow always taste like a warm hug. Bread pudding is one of those desserts. It’s the perfect balance of frugality and indulgence—a way to give new life to stale bread while transforming it into something sweet, soft, and comforting.

This recipe for old-fashioned bread pudding brings all the nostalgic flavors from your childhood kitchen. It’s soaked in a rich vanilla custard, loaded with plump raisins (optional but traditional), and baked until golden with a beautifully set center. Whether served warm or chilled, it’s the kind of dessert that never goes out of style.

A Dessert Born from Simplicity

Historically, bread pudding originated as a way to reduce food waste. In households where nothing was wasted, leftover bread became the base of a hearty dessert. Combined with milk, sugar, eggs, and spices, the once-hard bread soaked up flavor and transformed into a custardy treat. Today, it’s a celebrated comfort food in many cultures—British, American Southern, Creole, and more—all with their own twists.

This version honors the traditional Southern-American style: warm spices, a soft interior with a lightly crisped top, and a sweet vanilla sauce to drizzle over the top. You can elevate it further with toppings or mix-ins, but the base remains a tribute to simplicity and taste.

Ingredients You’ll Need

For the Bread Pudding:

- 6 cups day-old bread (French, brioche, or white sandwich bread), cubed - 2½ cups whole milk - ½ cup heavy cream - 4 large eggs - 1 cup granulated sugar - 2 teaspoons vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup raisins or chopped dates (optional) - 2 tablespoons unsalted butter, melted

Optional Vanilla Sauce:

- 1 cup milk - ½ cup heavy cream - ½ cup sugar - 2 tablespoons cornstarch - 2 teaspoons vanilla extract - 1 tablespoon butter

Choosing the Right Bread

One of the most important parts of making great bread pudding is selecting the right kind of bread. You want something that has some structure but still absorbs liquid well. Here are a few excellent choices:

- French bread: classic, crusty, and sturdy - Brioche: slightly sweet and very tender - Challah: rich and fluffy - White sandwich bread: widely available and soaks up custard beautifully

Whatever bread you choose, let it sit out overnight to dry slightly. Dry bread soaks up the custard mixture better than fresh bread, giving you that moist interior without becoming mushy.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray. Place the cubed bread into the baking dish and set aside.

Step 2: Make the Custard

In a large mixing bowl, whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Add in the milk and cream, whisking until smooth and fully combined. If you're using raisins or other dried fruit, stir them in now so they can soak in the custard.

Step 3: Soak the Bread

Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down with a spatula or spoon so that every piece gets soaked. Let it sit for 10–15 minutes so the bread absorbs as much liquid as possible.

Step 4: Bake

Drizzle the melted butter over the top of the pudding. Place the dish in the oven and bake for 45 to 55 minutes, or until the custard is set in the center and the top is golden brown. If the top is browning too quickly, loosely cover with foil for the last 15 minutes of baking.

Step 5: Let It Rest

Remove from the oven and allow the bread pudding to rest for at least 15 minutes before serving. This gives the custard time to fully set and makes for cleaner slices.

Optional: Make a Simple Vanilla Sauce

While not required, a classic vanilla sauce can take this dessert to another level. Here’s how to make a quick stovetop version:

In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk and cream. Bring to a gentle boil over medium heat, stirring constantly. Once thickened, remove from heat and stir in vanilla and butter. Pour warm sauce over individual servings or serve on the side.

Serving Ideas

Old-fashioned bread pudding is delicious served warm, room temperature, or even cold the next day. Here are a few favorite ways to enjoy it:

- With vanilla or bourbon sauce poured on top - A scoop of vanilla or butter pecan ice cream on the side - Topped with a sprinkle of powdered sugar and fresh berries - With a drizzle of maple syrup or honey for breakfast

Its soft texture and sweet custard make it incredibly versatile. It’s just as appropriate for a cozy weeknight dessert as it is for a holiday buffet.

Make-Ahead and Storage Tips

You can prepare the entire bread pudding a day ahead. Cover it with foil and store in the refrigerator. Before serving, warm it in a 300°F oven for about 15–20 minutes. The sauce can also be reheated gently over low heat or in the microwave.

Leftovers will keep in the fridge for up to 4 days. Store in an airtight container. You can also freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Custom Variations

Once you master the base recipe, you can experiment with your own flavors and mix-ins. Here are some fun variations:

- Replace raisins with chopped dried apricots, cranberries, or figs - Add chocolate chips for a more decadent dessert - Sprinkle toasted coconut on top before baking - Use eggnog instead of milk and cream for a holiday version - Add orange zest and a splash of orange liqueur for a citrusy twist - Fold in cooked apples or pears with a dash of cinnamon for fruit lovers

Frequently Asked Questions

Can I make this dairy-free?

Yes, you can substitute almond milk or oat milk for the dairy and use a non-dairy cream. Be sure to use a dairy-free butter alternative as well. The flavor will vary slightly, but it will still be delicious.

Does bread pudding need to be refrigerated?

Yes. Because it contains eggs and milk, leftovers should be refrigerated. Reheat in the microwave or a low oven before serving again.

Can I skip the raisins?

Absolutely. While traditional recipes include raisins or dates, you can leave them out or replace them with something else entirely.

How do I know when it’s done baking?

The center should be set and not jiggle like liquid. Insert a knife in the center—if it comes out mostly clean with a few moist crumbs, it’s done. The top should also be golden and slightly crisp.

The Legacy of Grandma’s Kitchen

What makes old-fashioned bread pudding so special isn’t just the flavor—it’s the feeling. It reminds us of days when desserts were homemade, when recipes were passed down by word of mouth or hand-written on faded notecards, and when ingredients were simple and meaningful.

This recipe captures that warmth and history. Every bite is soft, slightly spiced, rich, and filled with the kind of love only comfort food can deliver. Whether you’re making it for the first time or bringing it back from your childhood memories, bread pudding remains a timeless dessert.

Final Thoughts

Grandma’s Old-Fashioned Bread Pudding is more than just a recipe—it’s a connection to simpler times and rich traditions. With just a few ingredients, it delivers deep flavor and a texture that satisfies every sweet tooth. It’s budget-friendly, easy to make, and endlessly adaptable.

Serve it warm on a chilly evening or make it in advance for Sunday dinner with the family. However you enjoy it, one thing is guaranteed: there won’t be leftovers for long.

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