Grandma’s Old-Fashioned Bread Pudding Recipe

Grandma’s Old-Fashioned Bread Pudding is pure nostalgia in every bite—a warm, homey dessert that brings people together and instantly fills the kitchen with the sweetest, coziest aromas. This classic recipe transforms everyday ingredients into comforting magic, with tender bread melding into creamy custard and golden raisins popping up like little hidden gems. Trust me, if you’re searching for a way to share love through food, nothing compares to the simple pleasure of pulling warm bread pudding from the oven and gathering everyone around the table.

Ingredients You’ll Need

The best part about Grandma’s Old-Fashioned Bread Pudding is how deliciously straightforward it is! Each ingredient is carefully chosen, playing a key role in the flavor, texture, or beautiful golden finish—so don’t skip or skimp on these essentials.

• White bread: Day-old bread works wonders for soaking up all the custard; be sure to cube it into hearty 1-inch pieces for the perfect bite.
• Eggs: These build the custard base, helping the pudding set with a delicate richness.
• Milk: Whole milk gives the creamiest texture, ensuring your pudding isn’t dry.
• Raisins: Little bursts of sweetness that plump up beautifully during baking—don’t be afraid to use golden or regular!
• Butter: Adds lush flavor and helps the bread turn gorgeously golden.
• Granulated sugar: The backbone of sweetness in both the bread mixture and the classic caramel sauce.
• Ground nutmeg: Just a hint brings warmth and that telltale comforting aroma.
• Brown sugar: Offers deeper, almost butterscotch undertones to the sauce and pudding itself.
• Vanilla extract: Essential for that “something extra” in the custard—don’t leave it out!
• Heavy whipping cream: Takes the caramel sauce from good to absolutely divine.

How to Make Grandma’s Old-Fashioned Bread Pudding

Step 1: Prepare the Bread and Raisins

Start by preheating your oven to 350°F (175°C). Grab your favorite large mixing bowl, toss in all those rustic bread cubes, and sprinkle the lovely raisins right over the top. Mixing these first gives every piece a fair share of the sweet, chewy raisins we all hunt for in every bite.

Step 2: Warm the Milk and Butter

In a small saucepan on medium heat, stir the milk and softened butter together until the butter is fully melted and the mixture is hot but not boiling. This gentle warmth is the secret to plumping the bread and raisins while also starting the custard process.

Step 3: Soak the Bread

Pour the hot milk and butter mixture right over the bread and raisins. Give it a gentle mix to ensure every morsel is moist, then let it rest for about 10 minutes. This is when the bread soaks up all that creamy goodness, becoming the heart of Grandma’s Old-Fashioned Bread Pudding.

Step 4: Add the Custard

Now, whisk in the sugars, vanilla extract, lightly beaten eggs, and ground nutmeg to the soaked bread. Stir until everything is evenly combined, making sure those eggs are distributed for a silky, even bake.

Step 5: Assemble and Bake

Lightly grease a 1 ½ quart casserole dish and pour in the luscious pudding mixture. Smooth the top, then slide it into your preheated oven. Bake for 40 to 50 minutes—until the top turns beautifully golden and a knife inserted in the center comes out clean. The anticipation as the aroma fills your kitchen is rivaled only by the first taste!

Step 6: Make the Caramel Sauce

While the pudding bakes, combine equal parts butter and both sugars in a saucepan over medium heat. Stir continuously as it bubbles and thickens, which should take about 5 to 8 minutes. Swirl in the heavy whipping cream at the end for a glossy, irresistible sauce to pour over your warm slices.

How to Serve Grandma’s Old-Fashioned Bread Pudding

Garnishes

The joy of Grandma’s Old-Fashioned Bread Pudding doesn’t stop at the main bake. A scoop of vanilla ice cream, a flutter of powdered sugar, or even extra drizzle of warm caramel sauce will catapult this dessert into legendary status at your table.

Side Dishes

If you’re feeling fancy, pair your bread pudding with fresh berries or a fruit compote for a tart contrast. Coffee or spiced chai is a traditional and comforting beverage overlap that rounds out the richness perfectly.

Creative Ways to Present

For a modern touch, serve individual bread pudding ramekins, or build parfaits by layering bread pudding cubes with whipped cream and sauce in pretty glasses. You could even turn leftovers into a brunch treat by pan-frying slices in a little butter for a crisp, golden edge.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover bread pudding tightly with plastic wrap or transfer to an airtight container. Tucked into the refrigerator, it’ll keep beautifully for up to four days, ready to reheat whenever you need a cozy nibble.

Freezing

Grandma’s Old-Fashioned Bread Pudding can be frozen for longer storage. Wrap individual slices in plastic and foil, or use a freezer-safe container. Thaw in the fridge overnight. The caramel sauce can be frozen separately—just warm and stir before serving.

Reheating

To bring back that fresh-baked feel, reheat slices in the oven at 325°F until warmed through, or microwave gently in short bursts. Don’t forget to warm your sauce as well for the ultimate nostalgic delight.

FAQs

What kind of bread works best for Grandma’s Old-Fashioned Bread Pudding?

Day-old white bread is the classic choice, as it soaks up the custard without getting mushy. However, you can experiment with brioche, challah, or French bread for a slightly different flavor and richness.

Can I make Grandma’s Old-Fashioned Bread Pudding without raisins?

Absolutely! If raisins aren’t your thing, feel free to omit them or swap in dried cranberries, currants, or chopped dried apricots for a twist.

Is it possible to make this gluten-free?

Yes! Substitute your favorite gluten-free bread and follow the recipe as written. Just ensure the bread is sturdy enough to hold up to soaking.

Can I prepare Grandma’s Old-Fashioned Bread Pudding ahead of time?

Yes, you can assemble the pudding up to the baking stage, cover it, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes if necessary, for an easy, fresh dessert anytime.

What should I do if my pudding is too wet or too dry?

If your pudding is wet, it may need a little more baking time. If it’s dry, try serving with extra caramel sauce or whipped cream to add moisture, and next time use slightly less bread or bake for a shorter period.

Final Thoughts

I can’t recommend Grandma’s Old-Fashioned Bread Pudding enough—this is the kind of recipe that lingers fondly in memory long after the pan is empty. Its warmth and sweetness draw everyone back for second helpings, and each batch feels like a cozy hug. Give it a try, share it with your favorite people, and see just how simple ingredients can turn into something truly extraordinary.

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