I’m about to share something truly special – my Grandma Rose’s legendary Bread Pudding Recipe. Seriously, this isn’t just any bread pudding. It’s the kind that makes you close your eyes and savor every single bite. It’s like a warm hug on a cold day, only… edible. Think of it as the cozier, more comforting cousin of French Toast casserole. And believe me, once you try this, you’ll never look at stale bread the same way again. For years, I’ve begged her for the recipe, scribbling notes on napkins every time she made it. This is it, folks – the real deal. Get ready for some serious comfort food magic.

What is bread pudding?

What is bread pudding? Think of it like the ultimate recycling project for bread that’s past its prime! What’s the best way to use up that baguette or leftover croissants? Every culture has its own version of bread pudding, but this particular recipe is pure Grandma Rose magic – rich, custardy, and bursting with flavor.

Why you’ll love this recipe?

What is the flavor of this bread pudding? What I love most about this is how ridiculously easy it is to make. Is it surprisingly simple and incredibly cost-effective? Can you enjoy it warm or cold, for breakfast, brunch, or dessert? I have tried other recipes that had me going to the store for some unique ingredient I was never going to use again. No need to do that here. What makes this bread pudding recipe so much better than other bread pudding recipes? Is it a reminder of family gatherings and love?

How do I make bread pudding?

Quick Overview

How do you make a bread pudding? The beauty of this Bread Pudding Recipe lies in its simplicity. It’s all about layering flavors and textures. Don’t be intimidated by the steps; it’s mostly hands-off time. I’ve streamlined the process to make it foolproof, even for beginner bakers. Just follow along, and you’ll be rewarded with the best bread pudding you’ve ever tasted.

Ingredients

For the Main Batter:
• 6 cups cubed stale bread (Challah, Brioche, or French bread work best)
• 4 large eggs
• 3 cups milk (whole milk gives the richest flavor, but 2% works too)
• 1 cup heavy cream (don’t skip this! It makes it extra creamy)
• ¾ cup granulated sugar
• 2 tablespoons Vanilla Extract (use the good stuff for the best flavor)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Filling:
• 12 cup raisins (I prefer golden raisins, but regular ones are fine)
• 12 cup chopped pecans or walnuts (optional, but highly recommended)
• 2 tablespoons of melted butter (for drizzling over the top)

For the Glaze:
• ½ cup powdered sugar
• 2-3 tablespoons of milk (or cream, for extra richness)
• ½ teaspoon vanilla extract

What is the step-by-

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. I also like to line the bottom of the pan with parchment paper for easy removal, but that’s totally optional.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the granulated sugar, cinnamon, nutmeg, and salt. This ensures that the spices are evenly distributed throughout the batter. Nobody wants a bite of pure cinnamon!

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract. Make sure the eggs are fully incorporated and the mixture is smooth.

Step 4: Combine

What is the best way to make bread pudding? Pour the wet ingredients over the dry ingredients and whisk until just combined.

Step 5: Soak the Bread

Place the cubed bread in the prepared baking dish. Pour the custard mixture evenly over the bread, making sure all the pieces are soaked. Gently press down on the bread to help it absorb the liquid.

Step 6: Add Filling

Sprinkle the raisins and chopped nuts evenly over the bread. Drizzle the melted butter over the top. This adds extra richness and flavor.

Step 7: Bake

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the bread pudding is golden brown. A knife inserted into the center should come out clean.

Step 8: Cool & Glaze

Let the bread pudding cool for at least 15 minutes before glazing. While it’s cooling, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle the glaze evenly over the cooled bread pudding.

Step 9: Slice & Serve

Is bread pudding good on its own? Don’t forget a sprinkle of cinnamon!

What should I serve it with?

What’s your favorite way to serve bread pudding?

For Breakfast:I love serving it with a side of fresh berries for a little bit of brightness. You can serve it on a nice plate with a dusting of powdered sugar.

For Brunch:Serve it with a drizzle of caramel sauce and a sprinkle of sea salt.

As Dessert: A scoop of vanilla ice cream is a classic pairing, but don’t be afraid to get creative! Try chocolate ice cream, Salted Caramel Ice Cream, or even a scoop of coffee ice cream.

For Cozy Snacks:I love curling up with a piece of bread pudding and a good book on a chilly evening.

Growing up, Grandma Rose always served bread pudding with a big pitcher of sweet tea. It’s a tradition I still carry on today! Is that too sweet for you?

How do I make a perfect bread pudding recipe?

What are some tips for making bread pudding?

Bread Selection:What type of bread do you use? Is brioche, or French bread a good choice for custard? Avoid using pre-sliced sandwich bread, it will just get mushy. I’ve even used croissants before, which adds a nice buttery flavor!

Soaking Time: Don’t rush the soaking process! The bread needs time to fully absorb the custard. I usually let it soak for at least 30 minutes, but an hour is even better. If you’re short on time, you can even soak the bread overnight in the fridge.

Nuts or No Nuts?:I like pecans or walnuts, but you can use any nuts you like. Just make sure they’re toasted for the best flavor.

Spice it Up:I’ve added a dash of bourbon to the custard for a boozy bread pudding. Feel free to experiment with different spices!

Baking Time:How do you know if bread pudding is done when it’s golden brown and a knife inserted into the center comes out clean?

Don’t Overbake:If you notice the top is browning too quickly, cover it loosely with foil.

I’ve learned these tips the hard way, believe me! There was one time when I used regular white bread, and the bread pudding turned into a soggy mess. Never again! I have also learned the hard way that it is best to let the bread pudding soak for the amount of time required. Trust me, your bread pudding recipe will be amazing if you follow these tips!

What are some Storing and Reheating Tips?

How do I make bread pudding ahead of time?

Room Temperature:Can you store bread pudding at room temperature for up to 2 days?

Refrigerator Storage: What is the For longer storage, keep it in the refrigerator for up to 5 days. Again, make sure it’s well-covered.

How do I use a freezer Bread pudding freezes beautifully! Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. To thaw, transfer it to the refrigerator overnight.

Reheating:To reheat, bake bread pudding in a preheated oven at 350°F (175°C) until heated through. You can also microwave individual portions for an easy snack. I like to heat it up in the toaster oven, it makes it crispy on the top. You can even eat it cold, straight out of the refrigerator!

What are the Frequently Asked Questions?

Final Thoughts

What is Grandma Rose’s secret recipe for bread pudding? Is it a taste of home, a warm hug, and a reminder of simpler times? What is your favorite recipe and why?