Grandma’s Old-Fashioned Bread Pudding Recipe

If you’re yearning for a dessert that wraps you in the warm embrace of nostalgia and homemade goodness, look no further than Grandma’s Old-Fashioned Bread Pudding. This timeless treat brings together simple pantry staples transformed into a luscious, comforting dish that feels like a cozy hug on a plate. Every bite whispers stories of family gatherings and sweet memories, featuring that perfect balance of custardy softness, warm spices, and a hint of vanilla that lingers long after the last forkful.

Ingredients You’ll Need

One of the things that makes Grandma’s Old-Fashioned Bread Pudding so incredible is how uncomplicated the ingredient list is. Each component plays a crucial role, whether it’s the hearty texture of the bread soaking up rich milk and eggs or the warm spices bringing layers of depth and aroma. Together, they create a symphony of flavor and texture that’s unforgettable.

• 8 cups stale bread, torn into small pieces: Using stale bread is key because it absorbs the custard perfectly without turning mushy.
• 4 cups whole milk: Adds creaminess and moisture, making every bite tender and smooth.
• 1 cup granulated sugar: Sweetens the pudding just right without overpowering the natural flavors.
• 4 large eggs: The eggs act as the binding agent, giving structure and that rich custardy texture.
• 2 teaspoons vanilla extract: Brings a fragrant sweetness that rounds out the dish beautifully.
• 1 teaspoon ground cinnamon: Adds subtle warmth and a classic spice note everyone loves.
• 1/2 teaspoon ground nutmeg: Enhances the flavor with a cozy, nutty undertone.
• 1/4 teaspoon salt: Balances the sweetness and elevates all the other flavors.
• 1/2 cup raisins (optional): For a burst of chewy sweetness and little surprises in each bite.

For the luscious vanilla sauce that crowns this dessert:

• 1 cup heavy cream: Makes the sauce rich and velvety.
• 1/2 cup whole milk: Lightens the sauce just enough while keeping it creamy.
• 1/2 cup granulated sugar: Sweetens the sauce to complement the pudding perfectly.
• 1 tablespoon cornstarch: Thickens the sauce to a perfect pourable consistency.
• 1 teaspoon vanilla extract: Enhances the sauce with inviting vanilla warmth.

How to Make Grandma’s Old-Fashioned Bread Pudding

Step 1: Preparing the Bread Pudding

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish, setting the stage for a perfect bake. Next, combine the torn bread pieces with whole milk in a large bowl and let them rest for 10-15 minutes. This soaking process is essential as it allows the bread to become wonderfully soft and custard-like once baked. While the bread is soaking, whisk together sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt in a separate bowl to create a fragrant, spiced custard. Pour this mixture over the soaked bread, folding it gently to blend everything evenly. If you’re a fan of a little natural sweetness and texture, this is when you stir in those plump raisins. Transfer your mix to the greased dish and spread it out, making sure it’s nice and even for uniform baking.

Step 2: Baking the Bread Pudding

Slide the dish into your preheated oven and bake for 45-50 minutes. The magic happens as the pudding sets and the top browns to a gorgeous golden hue, inviting you to dive in. The aroma will fill your kitchen with warm spices and vanilla, a delicious preview of what’s to come. Once baked, allow it to cool for a few minutes; this resting time helps everything firm up so you can serve neat squares or spoon it out into bowls without it falling apart.

Step 3: Preparing the Vanilla Sauce

While the pudding bakes, turn your attention to the vanilla sauce, the perfect creamy partner to this homestyle dessert. Combine heavy cream, whole milk, sugar, and cornstarch in a small saucepan, whisking to dissolve everything completely. Cook over medium heat, stirring constantly to prevent lumps, until the sauce thickens and gently boils—a beautiful transformation from liquid to luxuriously thick. Remove from heat and stir in vanilla extract for that extra pop of flavor. Let it cool slightly before serving; the warmth of the sauce poured over the hot pudding is simply heavenly.

Step 4: Serving Grandma’s Old-Fashioned Bread Pudding

Cut your bread pudding into squares or scoop portions into serving bowls. Drizzle the warm vanilla sauce generously on top—don’t be shy here! This pairing elevates the entire dish, adding silkiness and extra sweetness that melts in your mouth. Serve it warm, and prepare for happy sighs and smiles around your table.

How to Serve Grandma’s Old-Fashioned Bread Pudding

Garnishes

A simple dusting of powdered sugar or a light sprinkle of cinnamon can add an elegant touch, but don’t underestimate the joy of a dollop of whipped cream or a handful of toasted nuts for crunchy contrast. Fresh berries can bring a lovely pop of color and brightness, making this classic even more inviting.

Side Dishes

This pudding shines as a dessert, but it can also be a comforting end to a hearty meal with sides like a crisp green salad or roasted autumn vegetables to complement its richness. For a brunch twist, serve alongside fresh fruit salad or a cup of aromatic coffee to round out the experience delightfully.

Creative Ways to Present

For special occasions, try serving individual portions in ramekins with the vanilla sauce ladled over each just before serving. Alternatively, layering pieces in a trifle dish with whipped cream and fruit creates a stunning visual and a delightful flavor combination, putting a lovely spin on Grandma’s Old-Fashioned Bread Pudding.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover pudding (which is rare because it’s so delicious), cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days, maintaining its moist, flavorful charm ready to be enjoyed again.

Freezing

This bread pudding freezes beautifully! Wrap individual portions or the entire dish securely with plastic wrap and aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months, perfect for planning ahead or saving for a rainy day craving.

Reheating

When you’re ready to savor your pudding again, thaw frozen portions overnight in the fridge or gently warm refrigerated leftovers in the oven at 325°F (160°C) for 10-15 minutes. Adding a new drizzle of warm vanilla sauce upon serving revives that fresh-baked feeling and indulgent texture you love about Grandma’s Old-Fashioned Bread Pudding.

FAQs

Can I use fresh bread instead of stale bread for this recipe?

While fresh bread can work in a pinch, slightly stale bread is ideal because it soaks up the custard without turning mushy, giving you the best texture for the pudding.

Is it possible to make this bread pudding dairy-free?

Yes! You can substitute the whole milk and heavy cream with coconut milk or any plant-based milk, and use a dairy-free butter alternative. The flavor will be slightly different but still delicious.

Can I add other mix-ins aside from raisins?

Absolutely! Chopped nuts, dried cranberries, or even chocolate chips can add exciting textures and flavors. Feel free to customize it to your taste.

How can I tell when the bread pudding is fully baked?

The pudding is done when the top turns golden brown and a knife inserted in the center comes out clean. The edges may pull away slightly from the dish, signaling it’s ready.

Can I prepare the bread pudding mixture ahead of time?

Yes, you can assemble the mixture a few hours before baking and keep it covered in the refrigerator. This can even help the flavors meld, but be sure to bake it within 24 hours for the best results.

Final Thoughts

There is something incredibly heartwarming about a dish like Grandma’s Old-Fashioned Bread Pudding. It isn’t just a dessert; it’s a celebration of simple ingredients turned into something magical through a bit of love and tradition. Whether you’re making it for a special occasion or a quiet evening at home, this recipe never fails to bring comfort and smiles. So grab your stale bread and start baking—your new favorite family classic awaits.

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