Grandma’s 1 Bread Pudding Recipe: Pure Love

Is there anything more comforting than a warm bowl of old-fashioned bread pudding? Honestly, for me, it smells like pure love, like my Grandma’s kitchen on a Sunday afternoon. She’d always stash away crusts and ends of bread, knowing exactly what magic she’d whip up the next day. This recipe takes those humble ingredients—stale bread, milk, eggs, a touch of sugar, and wonderful spices—and transforms them into something truly special. It’s the kind of dessert that hugs you from the inside out, a timeless classic that never fails to make everyone smile. Trust me, this foolproof bread pudding recipe is going to become your go-to for cozy evenings!

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Why You’ll Love This Old-Fashioned Bread Pudding

This recipe for old-fashioned bread pudding is a total winner because:

• It’s seriously an easy bread pudding to whip up – perfect for busy weeknights!
• You probably already have most of the ingredients in your pantry right now.
• It delivers that incredible, nostalgic flavor that just screams “comfort.”
• It’s the best way to use up that stale bread you’ve been meaning to toss!

Gather Your Ingredients for the Best Bread Pudding

Alright, let’s get our trusty ingredients together for this amazing dessert! My grandma always said the key to a perfect bread pudding is using good quality, but not fancy, stuff. And honestly, I couldn’t agree more. We’re going to use good old stale bread – the drier, the better for soaking up all that yummy custard. And don’t skimp on the spices; they’re non-negotiable for that warm, cozy hug of a flavor!

Here’s what you’ll need:

• 6 cups stale bread, cubed (about 1-inch cubes work great!)
• 4 large eggs
• 2 cups milk (whole milk gives the richest flavor, but 2% works too!)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted

Step-by-Step Guide to Making Your Bread Pudding

Alright, let’s get this bread pudding party started! This is where the magic really happens. Don’t worry if you’ve never made bread pudding before; I’ll walk you through every single step. It’s really not complicated at all, trust me!

Preparing the Bread and Baking Dish

First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab your 9×13 inch baking dish and give it a good buttering. You want to make sure every nook and cranny has a nice coating. Then, arrange your cubed bread right into the dish. Try to get it in a single layer as much as possible – this helps everything soak up that yummy custard mixture evenly.

Creating the Rich Custard for Your Bread Pudding

Now for the heart of our delicious bread pudding: the custard! In a big bowl, whisk up your eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Whisk it really well until it’s all combined and smooth. No one wants eggy bits in their pudding! After that, pour in your melted butter and give it another good whisk. This is what makes our bread pudding extra rich and satisfying. If you’re looking for other fantastic baked goods to try out, you might enjoy my oatmeal raisin cookies recipe too!

Soaking and Baking Your Homemade Custard Pudding

Okay, time to bring it all together. Gently pour that luscious custard mixture all over the bread cubes in your baking dish. Use a spoon or your clean hands to press down just a little, making sure every piece of bread gets a good soak. Let it sit there for about 15 to 20 minutes. This is super important so the bread can really drink up all that goodness! Once soaked, it’s time to bake for 45-55 minutes, or until the top is gorgeously golden brown and the center of your homemade custard pudding is set. It should look puffed up and incredible!

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Tips for the Best Old-Fashioned Bread Pudding

Alright, so you’ve got the basic recipe down, but let me tell you, a few little tricks can take your bread pudding from good to absolutely mind-blowing! My grandma, bless her heart, always had a few secrets up her sleeve, and I’ve picked up a few myself over the years. This is how we make sure our bread pudding is perfectly tender and never, ever dry. You can find more about my kitchen philosophy and how I learned these tricks over on my About page!

Choosing the Right Bread for Bread Pudding

Okay, the bread is *key* here! For the best bread pudding, you really want to use day-old bread. Think about it – fresh bread is too soft and will get mushy. Stale bread, like challah, brioche, or even just a good crusty white bread, holds its shape so much better once it soaks up all that glorious custard. It makes all the difference!

Ensuring a Perfectly Moist Custard Pudding

Nobody wants a dry, crumbly custard pudding, right? The biggest things to watch out for are over-baking and not letting it soak long enough. That 15-20 minute soak is non-negotiable – it lets the bread get nice and saturated. And when you’re baking, keep an eye on it. A little bit of wobble in the center when you nudge the pan is perfect. It’ll set up more as it cools, giving you that luscious, creamy texture.

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Serving and Storing Your Classic Comfort Dessert

Alright, the moment we’ve all been waiting for – serving up this divine classic comfort dessert! My favorite way to enjoy it is warm, right out of the oven, with a dollop of vanilla ice cream melting into the custardy goodness. Or, if you’re feeling fancy, a drizzle of my homemade caramel sauce is absolutely divine. If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep for about 2-3 days. To reheat, just pop a portion in the microwave for about 30-60 seconds, or until warmed through. You can even give it a little bake in the oven. Honestly, it’s just as delicious the next day!

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Frequently Asked Questions About Bread Pudding

Got questions about making the best bread pudding? I get it! This old-fashioned dessert is pretty straightforward, but a few little things can make all the difference. Here are some common ones I get asked:

Can I make this with fresh bread?

Oh, I know it’s tempting, but please try not to use super fresh bread for this recipe. Fresh bread is just too soft and will get way too mushy, and we don’t want that! Stale, day-old bread is honestly what makes this easy bread pudding recipe work like a charm. It’s the best for soaking up all that yummy custard without falling apart.

What’s the secret to a moist custard pudding?

The biggest secret is definitely not overbaking it! You want your homemade custard pudding to be set, but still have a little soft wobble in the center when you gently shake the pan. It’ll firm up as it cools. Also, make sure you let that bread soak for the full 15-20 minutes. That soaking time is crucial for getting that perfectly moist, creamy texture we all love.

Can I add fruit or other goodies to my bread pudding?

Absolutely! That’s one of the best things about this classic comfort dessert – it’s so forgiving. My grandma sometimes added a handful of raisins, and oh boy, were they good. You could also try dried cranberries, a handful of chocolate chips, or even some chopped apples. Just toss them in with the bread before you pour the custard over. Yum!

Nutritional Information for This Bread Pudding Recipe

Now, let’s talk about whats in our delicious slice of bread pudding! Keep in mind these numbers are just estimates, of course. They can totally change depending on the type of bread you use or if you add extra goodies like raisins. But generally, you’re looking at about 350 calories per serving, with around 30g of sugar, 15g of fat, and 10g of protein. It’s a comforting treat, and knowing a little bit about what’s inside never hurt anyone!

Share Your Delicious Bread Pudding Creations!

Have you whipped up this old-fashioned dessert? I’d absolutely love to hear all about it! Please leave a comment below with your thoughts, or give it a star rating if you enjoyed it. And if you snapped a pic, tag me on social media! Seeing your creations always makes my day. You can always reach out with questions or just to say hi via my contact page!

Old-Fashioned Bread Pudding

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A classic, comforting bread pudding recipe made with simple ingredients, perfect for using up stale bread.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 6 cups stale bread, cubed
• 4 large eggs
• 2 cups milk
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
2. Arrange the cubed bread in a single layer in the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract until well combined.
4. Pour the melted butter into the egg mixture and whisk again.
5. Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure all pieces are moistened. Let it soak for about 15-20 minutes.
6. Bake for 45-55 minutes, or until the pudding is set and the top is golden brown.
7. Let it cool slightly before serving.

Notes

• Serve warm with your favorite sauce, such as caramel or rum sauce.
• For a richer pudding, you can use half-and-half instead of milk.
• Raisins or dried cranberries can be added to the mixture before baking for extra flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 100mg