Grandma’s Bread Pudding
This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family’s favorite recipes and is perfect served with a big scoop of ice cream!
Do you have any family recipes that you absolutely love? This bread pudding recipe is one that has been in my husband’s family for years and comes from his Grandmother Linda. My husband loves this recipe so much that his grandma used to bake it for him instead of a cake for special occasions. And honestly, I would choose this recipe over a cake any day too.
Speaking of Josh’s grandma, I really feel like I could write a million blog posts about how wonderful she was. She was such a kind person and had the best sense of humor. It was literally impossible to not crack a smile when you were around her.
My favorite memory of her was the time she got up on the dance floor at our wedding and danced like no one was watching. Although she’s no longer with us, one thing that we will always have are the memories and her amazing bread pudding recipe.
Plus, you know a recipe is good when it comes from grandma. Right?
This recipe uses simple ingredients that you may already have on hand! Here’s what you will need to make this easy bread pudding recipe:
- Day-old bread: To start this recipe you’ll need some bread, hence the name bread pudding. I like to use a loaf of challah bread when it comes to making this recipe. Josh’s grandma used slices of toasted white bread when she would make it. Some other great options are French or brioche bread. You also want to use day-old or stale bread so that it absorbs the moisture from the egg and milk mixture.
- Eggs: You will be using 5 large eggs for this bread pudding recipe.
- Milk: I prefer to use whole milk in this recipe, but Josh’s grandmother typically used skim milk. Feel free to use whatever you have on hand!
- Sugar: There’s 1 cup of granulated sugar in this dish to add some sweetness.
- Vanilla & spices: These add a little flavor to the bread pudding. For the spices there is a mixture of ground cinnamon and ground nutmeg.
How To Make Bread Pudding
To make this bread pudding, start by spraying a 9×13 baking pan well with nonstick cooking spray. Next, cube your day old-bread into 1-inch pieces and place them in an even layer into the prepared baking dish.
Then, whisk together the eggs, granulated sugar, milk, vanilla extract, and spices. You will be using 5 whole eggs and 4 cups of milk, which may seem like a lot. Trust me, the first time I made this recipe I sat there wondering if it was too much. As the bread bakes it will absorb the liquid, so don’t worry!
Once you mix up the wet ingredients, pour it over the bread in your pan. Make sure that the mixture fully coats the bread, if you miss some pieces, just press them down into the mixture to make sure they are coated.
You want to let it sit for about 15 minutes, so the bread can absorb some of the liquid before it goes into the oven too. I like to prepare the bread pudding, then once I’m done I preheat the oven. I just let it sit and soak up the mixture while the oven preheats, which is usually right at about 15 minutes. Easy, peasy.
The bread pudding will take about 45 to 50 minutes in the oven. You will know it’s done when the center is puffed up and firm if you gently touch it.
You do want to let it cool for just a little bit once you remove it from the oven so that it’s easy to handle. I really love this bread pudding served with a huge scoop of ice cream and some caramel sauce. But honestly, it’s delicious just by itself!
Frequently Asked Questions
Can you freeze bread pudding?
Yes, absolutely! You can slice the bread pudding into pieces, wrap each one tightly, and store them in a large freezer bag or freezer-friendly storage container. To thaw it, simply place it in the refrigerator overnight.
Does it need be refrigerated?
Yes, you do want to refrigerate it. Once it has cooled completely, wrap it tightly, and store it in the refrigerator for up to 4 days.
How do you reheat it?
If you want to reheat the whole bread pudding, cover it tightly with aluminum foil, and place it in a 300°F oven for 15 to 20 minutes or until warmed. For individual slices, I prefer to microwave them in 20 to 30 second increments until they’re warmed through.
- If your bread is still fresh or not dried out you can cube it into smaller pieces, place them on a baking sheet, pop it in the oven, and bake for about 8 to 10 minutes. You don’t want to completely toast the bread, just dry it out.
- I prefer to lightly beat the eggs before mixing them into the wet ingredients. This isn’t necessary, but does help to ensure that the eggs are thoroughly combined.
- Let the bread pudding soak for about 15 minutes while your oven is preheating. This will ensure that the bread really soaks up the egg custard mixture!
Grandma's 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
- Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
- In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
- Remove from the oven and allow to cool slightly before serving.