There are certain recipes that transcend time and trends—one of those is Grandma’s Old-Fashioned Bread Pudding. If you’ve ever sat around a family table and smelled the sweet, warm aroma of freshly baked bread pudding, you know exactly what comfort tastes like. This classic bread pudding recipe has been handed down through generations, made with simple ingredients and baked to golden perfection. Whether you’re wondering how to make bread pudding from scratch or looking for...
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Set your oven to 350°F (175°C) to prepare for baking this delicious homemade bread pudding.
Combine Bread and Raisins - Take about 6 cups of cubed white bread and toss it together with a handful of raisins (optional, if you want the traditional touch). This mix forms the hearty base of your pudding.
Warm Milk and Butter - In a saucepan, gently heat 2 cups of milk and 2 tablespoons of butter over medium heat until the butter has completely melted. This heated blend allows the bread to absorb moisture and enhances the flavor.
Soak the Bread Mixture - Pour the warm milk and butter over the bread and raisins. Let everything soak for about 10 minutes, allowing the bread to absorb the creamy liquid and become tender — a key step for that classic bread pudding texture.
Whisk Sugar and Eggs - In a separate bowl, whisk together 3/4 cup of sugar and 3 large eggs until the mixture is smooth and slightly frothy. This custard blend will bind the pudding together and add sweetness.
Combine Custard and Bread - Drizzle the egg and sugar blend evenly over the soaked bread. Gently fold everything together until well combined, ensuring every bite will be flavorful and moist.
Transfer to Baking Dish - Lightly coat a 9x13-inch baking pan with grease, then transfer the bread pudding mixture into it. Spread it evenly for consistent baking.
Bake Until Golden and Set - Place the dish in your preheated oven and bake for about 45 minutes, or until the top turns a beautiful golden brown and the pudding is fully set. A toothpick or knife inserted in the center should emerge without any wet batter.
For a richer flavor, use whole milk.
Serve warm with a scoop of vanilla ice cream or a drizzle of vanilla sauce.
Brioche, challah, or a thick slice of white bread works well for this dish because it helps the pudding stay perfect and not get soggy.
Once finished, leave the pudding aside for 15–20 minutes before you serve it. This makes the custard solidify and improves the overall taste.
Always add in some vanilla sauce. All the flavors come together in the end through this sweet, silky finish.
How long do you bake 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.
What are the ingredients in bread pudding?
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.
Do you eat bread pudding hot or cold?
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.
Can I make it ahead and freeze it?
Yes, bread pudding is a great make-ahead dessert. Once baked, let it cool completely, then:
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.
Can I make a dairy-free version?
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.
Bread pudding is more than just a dessert—it’s a comforting reminder of home, family, and tradition. Whether you make a classic Grandma’s old fashioned bread pudding, skip the raisins, swap in almond milk, or try challah bread, this recipe is sure to bring warmth and joy to your table.
Now that you know how to make bread pudding from scratch, it’s time to bake your own batch. Serve it warm, share it generously, and enjoy every delicious bite.
