Grandma’s Bread Pudding Recipe
Introduction
Grandma’s Bread Pudding is a comforting classic that transforms simple ingredients into a rich, custardy dessert. Using day-old challah bread, warm spices, and a creamy custard, this dish is perfect for cozy gatherings or a sweet finish to any meal.
Ingredients
- 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
- Step 1: Prepare the baking dish by spraying a 9×13 inch pan with nonstick spray. Place the cubed challah bread evenly in the dish.
- Step 2: In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, nutmeg, and cinnamon until fully combined.
- Step 3: Pour the custard mixture evenly over the bread cubes. Press down gently to ensure all bread pieces are coated. Let it sit for 15 minutes to soak.
- Step 4: Preheat your oven to 350°F (177°C) while the bread soaks.
- Step 5: Bake the bread pudding in the preheated oven for 45 to 50 minutes, or until the top is set and slightly golden.
- Step 6: Remove from the oven and let it cool briefly. Serve warm for the best flavor.
Tips & Variations
- For a richer pudding, substitute half of the whole milk with heavy cream.
- Add raisins or chopped nuts for extra texture and flavor.
- Top with a drizzle of caramel sauce or a dusting of powdered sugar before serving.
- If challah is not available, brioche or French bread are great alternatives.
Storage
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake in a 350°F (177°C) oven until heated through. For longer storage, freeze portions wrapped tightly for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh bread instead of day-old bread?
Day-old bread works best because it absorbs the custard without becoming too soggy. If using fresh bread, dry it out slightly by baking at a low temperature for 10-15 minutes before using.
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before placing it in the oven for even cooking.
PrintGrandma’s Bread Pudding Recipe
Grandma’s Bread Pudding is a classic, comforting dessert made with day-old challah bread soaked in a rich custard of eggs, milk, and warm spices, then baked to golden perfection. This nostalgic treat combines creamy textures and fragrant flavors of vanilla, nutmeg, and cinnamon for an irresistible homemade dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 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-inch baking pan with nonstick spray and evenly distribute the cubed challah bread in the dish to ensure even soaking.
- Mix the Custard Base: In a large bowl, whisk together the eggs, granulated sugar, whole milk, pure vanilla extract, ground nutmeg, and ground cinnamon until the mixture is smooth and all ingredients are thoroughly combined.
- Soak the Bread: Pour the custard mixture evenly over the cubed bread. Press down gently with a spatula or your hands to make sure all bread pieces are fully soaked. Let the bread sit and absorb the custard for 15 minutes.
- Preheat the Oven: While the bread is soaking, preheat your oven to 350°F (177°C) to ensure it reaches the right temperature for baking.
- Bake Until Golden: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the custard is set and the top is slightly golden and firm to the touch.
- Cool and Serve: Remove the bread pudding from the oven and allow it to cool briefly. Serve warm for the best flavor and texture experience.
Notes
- Day-old bread absorbs the custard better, enhancing texture and flavor.
- Use challah bread for a slightly sweet and rich flavor, but brioche or French bread can be suitable alternatives.
- For an extra touch, consider sprinkling powdered sugar or serving with a drizzle of caramel or vanilla sauce.
- Allowing the bread to soak for 15 minutes is crucial to achieving a custardy texture throughout.
- Storage: Keep leftovers refrigerated for up to 3 days; reheat gently before serving.
Keywords: Grandma’s bread pudding, bread pudding recipe, baked custard dessert, challah bread dessert, classic dessert, cinnamon nutmeg bread pudding
