Grandma's Old-Fashioned Bread Pudding

Bake bread pudding at 350°F (175°C) for approximately 45 to 55 minutes. The baking time may vary slightly based on your oven, how deep the dish is, and how much moisture is in the mixture.You’ll know it’s ready when the top is golden brown and slightly crisp, while the center is set but still soft. Insert a knife or toothpick into the middle—if it comes out mostly clean with just a little moisture (not raw batter), your pudding is perfectly baked. ** Tip:** If the top starts browning too quickly before the center is set, loosely cover the dish with foil during the final 15–20 minutes of baking.

The base ingredients for a classic bread pudding recipe are simple and typically already in your kitchen: Bread – Slightly stale white bread, French bread, or even challah bread works beautifully. Milk or Almond Milk – Regular whole milk is common, but almond milk can be used for a dairy-free version. Eggs – Essential for creating the custard texture. Sugar – Usually granulated, but brown sugar works too. Vanilla Extract – Adds warmth and depth. Traditional spices include cinnamon and nutmeg, which add warmth and depth to the pudding. Common optional additions include raisins, chopped nuts, chocolate chips, or fresh fruit for extra texture and flavor. These ingredients come together to create a comforting, moist dessert that’s both rustic and rich.

Warm is the traditional way to enjoy bread pudding. Right out of the oven, the custard is silky, and the top has a light crisp. It pairs wonderfully with vanilla ice cream, whipped cream, or a drizzle of caramel or vanilla sauce. However, leftovers can be eaten cold or reheated. Some people even prefer the texture and flavor after it’s been chilled overnight. To reheat, use the oven or microwave and add a splash of milk to prevent it from drying out.

Yes, bread pudding is a great make-ahead dessert. Once baked, let it cool completely, then:

• Wrap tightly with plastic wrap and aluminum foil
• Keep it frozen for as long as two months.

When you're ready to serve it, thaw it overnight in the refrigerator and reheat in a 300°F oven until warmed through. Cover with foil during reheating to maintain moisture.

Absolutely! To make a dairy-free bread pudding, substitute almond milk, oat milk, or any plant-based milk for regular milk. Skip the cream if the recipe calls for it, and if you want to add richness, a spoonful of coconut cream or vegan butter can help. You’ll still get a creamy, delicious result—with all the nostalgic flavors—just without the dairy.