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A slice of bread pudding with a scoop of ice cream on top on a white speckled plate.

Grandma's Bread Pudding

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This bread pudding recipe is easy to make with just a few simple ingredients. This is one of our family's favorite recipes and perfect served with a big scoop of ice cream!
Course Dessert
Cuisine American
Keyword bread pudding recipe, grandmas bread pudding
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 12 slices
Author Danielle


  • 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.



Storage Instructions: Once the bread pudding has cooled completely, cover it tightly, and store in the refrigerator for up to 4 days.
Freezing Instructions: Bread pudding will freeze well for up to 3 months. I recommend slicing it into pieces, wrapping them tightly with plastic wrap, and storing them in a freezer bag. To thaw them, place in the refrigerator overnight and reheat in the microwave for 20 to 30 seconds.
Bread: I typically use a 20-ounce loaf of challah bread for this recipe. Some other great options are French or brioche bread.
If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8 to 10 minutes, stirring often, until the bread is dried out.
Milk: I prefer to use whole milk, but you may use 2%, 1%, skim, or even almond milk.