If you are searching for a soul-warming dessert that feels like a cozy hug from the past, you simply must try Grandma’s Classic Bread Pudding Recipe. This timeless treat transforms simple, humble ingredients into a luxuriously soft and fragrant pudding that brims with warm spices and vanilla sweetness. Baked to perfection, each bite delivers a tender, custardy center balanced with a gently crisp top that feels like a celebration of comfort food at its finest. It’s a recipe that’s stood the test of time and always brings a smile to the table.
Ingredients You’ll Need
The beauty of Grandma’s Classic Bread Pudding Recipe lies in its simplicity. Each ingredient plays an essential role, from the sturdy challah providing the perfect texture foundation to the aromatic spices that infuse every forkful with inviting warmth. These straightforward ingredients come together to create a dish that is both elegant and nostalgic.
- Day-old challah bread: Cubed into 1-inch pieces, it soaks up the custard beautifully without becoming mushy.
- Large eggs: Lightly beaten, they bind the pudding together and add richness.
- Granulated sugar: Sweetens the custard just right, balancing the spices perfectly.
- Whole milk: Adds creaminess and tender moisture to the pudding base.
- Pure vanilla extract: Injects a fragrant aroma and deepens the overall flavor.
- Ground nutmeg: Adds a subtle earthy spice that complements the cinnamon.
- Ground cinnamon: Brings a warm, cozy note that’s essential to the classic taste.
How to Make Grandma’s Classic Bread Pudding Recipe
Step 1: Prepare the Bread Base
Start by spraying a 9×13 inch baking dish with nonstick cooking spray to prevent sticking. Then, evenly spread the cubed challah bread across the dish. This sets the stage for the custard mixture to soak in. The choice of challah bread is key because its tightly woven, slightly sweet texture absorbs the custard perfectly while holding its shape during baking.
Step 2: Mix the Custard
In a large mixing bowl, whisk together the eggs, sugar, whole milk, vanilla extract, ground nutmeg, and cinnamon until the mixture is smooth and fully combined. This custard is the heart and soul of Grandma’s Classic Bread Pudding Recipe, infusing the bread with creamy sweetness and spice.
Step 3: Soak the Bread
Pour the custard evenly over the cubed challah bread, ensuring every piece gets saturated. Allow the bread to soak for about 15 minutes — this resting time is crucial as it gives the bread the opportunity to absorb the rich custard, resulting in that melt-in-your-mouth texture.
Step 4: Bake to Golden Perfection
Preheat your oven to 350°F (177°C) during the soaking time. After 15 minutes, place the baking dish into the oven and bake the pudding for 45 to 50 minutes. You’re aiming for a set top that’s slightly golden and a custardy interior that holds together but remains wonderfully soft. Let it cool slightly before serving to allow the flavors to settle.
How to Serve Grandma’s Classic Bread Pudding Recipe
Garnishes
A generous dusting of powdered sugar or a drizzle of warm caramel sauce elevates this dessert to something special. Fresh berries or thinly sliced almonds add a pop of color and texture contrast that makes every bite more delightful.
Side Dishes
This bread pudding pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream, which adds a creamy chill against the warm pudding. For a brunch twist, serve with crispy bacon or fresh fruit salad to balance the sweetness.
Creative Ways to Present
Impress guests by serving individual portions in ramekins topped with a sprinkle of nutmeg. Alternatively, build a bread pudding parfait by layering cubes of pudding with fresh berries and whipped cream in glasses — it’s a stunning take on Grandma’s Classic Bread Pudding Recipe.
Make Ahead and Storage
Storing Leftovers
Grandma’s Classic Bread Pudding Recipe keeps well in the refrigerator. Store leftovers in an airtight container for up to 4 days to enjoy later without losing that tender texture.
Freezing
You can freeze the baked pudding by wrapping it tightly in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. It stays delicious for up to 2 months, making it a great make-ahead treat.
Reheating
Reheat individual portions in the microwave for about 30 seconds or warm the whole dish in a 325°F (163°C) oven until heated through. To keep the top from drying out, cover with foil during reheating.
FAQs
Can I use bread other than challah for this recipe?
Absolutely! While challah is traditional for its texture and slight sweetness, brioche or even French bread can be great substitutes. Just make sure the bread is a day or two old to absorb the custard properly.
Is it necessary to soak the bread before baking?
Yes, soaking allows the bread to absorb the rich custard, which creates the creamy interior texture that makes Grandma’s Classic Bread Pudding Recipe so comforting and delicious.
Can I add raisins or nuts to the pudding?
Definitely! Adding raisins or chopped nuts like pecans or walnuts provides extra flavor and texture. Just mix them into the cubed bread before pouring the custard.
What’s the best way to ensure the pudding is cooked perfectly?
Look for a custard that has set but still jiggles slightly in the center when you gently shake the pan. The top should be golden brown and firm to the touch.
Can this recipe be made vegan or dairy-free?
For a vegan twist, substitute the eggs with flax eggs or another plant-based binder, and swap whole milk with your preferred dairy-free milk. The texture might be slightly different, but it will still be delicious!
Final Thoughts
There’s just something magical about Grandma’s Classic Bread Pudding Recipe — it’s like a little piece of home and tradition baked into every bite. Whether you’re making it for a lazy weekend brunch or a special celebration, it never fails to bring comfort and joy. So go ahead, gather those simple ingredients, and treat yourself to this timeless favorite. You’re going to love sharing it as much as you love savoring it.
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Grandma’s Classic Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 45 to 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Grandma’s Bread Pudding is a classic, comforting dessert featuring cubed challah bread soaked in a rich mixture of eggs, milk, sugar, and warm spices, then baked to perfection. This traditional recipe results in a soft, custardy interior with a lightly golden top, perfect for a cozy family treat or special occasion dessert.
Ingredients
For the Bread Pudding
- 1 loaf day-old challah bread, cubed into 1-inch pieces
- 5 large eggs, lightly beaten
- 1 cup (200 grams) granulated sugar
- 4 cups (960 ml) whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking dish: Spray a 9×13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared dish and spread it out evenly to create a uniform layer. Set aside.
- Mix the custard: In a very large mixing bowl, whisk together the eggs, granulated sugar, whole milk, vanilla extract, ground nutmeg, and ground cinnamon until completely combined and smooth. This mixture will soak into the bread, creating the custard base.
- Soak the bread: Pour the custard mixture evenly over the cubed challah bread in the baking dish, ensuring that all pieces are thoroughly coated. Allow the bread to sit and soak in the mixture for about 15 minutes. This step helps soften the bread and infuse it with flavor.
- Preheat the oven: While the bread is soaking, preheat your oven to 350°F (177°C) to ensure it’s ready for baking.
- Bake the bread pudding: Place the soaked bread pudding in the preheated oven and bake for 45 to 50 minutes, or until the top is set and lightly golden. The pudding should be firm in the center but still moist and custardy.
- Cool before serving: Remove the bread pudding from the oven and let it cool slightly in the baking dish. This allows the custard to firm up a bit more for easier serving. Serve warm or at room temperature for best flavor and texture.
Notes
- Using day-old challah bread helps the custard soak in better without turning the bread mushy.
- For a richer flavor, substitute whole milk with half-and-half or add a splash of heavy cream.
- You can add raisins, chopped nuts, or chocolate chips to the bread before soaking for extra texture and flavor.
- Serve warm with a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of vanilla ice cream for an indulgent treat.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
