Grandma's Bread Pudding Recipe with Vanilla Custard

Grandma’s bread pudding is a baked dessert of day-old bread soaked in sweetened milk-and-egg custard, then baked until the top is golden and the center is soft. Families make it in many ways; this simple vanilla-and-cinnamon version is served warm, often with cream or a drizzle of sauce.

Ingredients

1 tablespoon (14 g) unsalted butter, softened, for greasing the baking dish
10 cups (450 g) day-old bread cubes, about 1-inch (2.5-cm) pieces
4 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
¾ cup (150 g) granulated sugar
4 tablespoons (56 g) unsalted butter, melted and slightly cooled
2 teaspoons (10 ml) vanilla extract
1 teaspoon (2.6 g) ground cinnamon
¼ teaspoon (0.5 g) ground nutmeg
½ teaspoon (3 g) fine salt
½ cup (75 g) raisins, optional

Instructions

Set a rack in the middle of the oven and preheat it to 350°F (177°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with the softened butter. If the bread is not already cut, make roughly 1-inch (2.5-cm) cubes. Day-old bread is ideal because its drier surface can absorb custard without immediately turning to mush.
In a large bowl, whisk the eggs until the yolks and whites are blended. Whisk in the milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until the sugar begins to dissolve. Let the melted butter cool briefly before adding it so it does not cook little strands of egg in the mixture.
Put the bread cubes in the prepared dish and scatter the raisins among them, if using. Pour the custard evenly over the bread. Press the pieces down gently with a spatula so they make contact with the liquid, then leave the dish to soak for 20 minutes. Press the bread once or twice during this rest; the pieces should absorb custard but still hold their shape.
Bake uncovered for about 50 minutes, until the top is golden and the center looks set rather than liquid. The surface may puff as it bakes and settle a little afterward. Check the middle with a food thermometer, taking care not to touch the bottom of the dish: the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C). If the top browns quickly before the center is ready, loosely cover the dish with foil for the remaining baking time.
Set the dish on a heatproof surface and let the pudding rest for 15 minutes before serving. This short rest helps the custard finish setting and makes portions easier to lift. The center should be tender and moist, not runny; a little softness is expected, while visible liquid custard means it needs more oven time.

Tips

Choose bread with some structure. Challah, brioche, French bread, or a sturdy white loaf all work. Brioche and challah make a richer, softer pudding; French bread gives a slightly chewier bite. Very thin sandwich bread can compact quickly, so use it only if that is what you have and check the soak sooner.
Fresh bread needs drying first. If your loaf is soft and fresh, spread the cubes on a baking sheet and bake at 300°F (149°C) for 10 to 15 minutes, just until dry to the touch, then cool before adding the custard. This helps it absorb liquid evenly. Do not brown the cubes deeply, or the finished pudding can taste more like toast than custard-soaked bread.
Adjust the dairy without losing the balance. You can replace the cup of cream with another cup (240 ml) of whole milk for a lighter, less rich result. For a dairy-free version, use unsweetened oat milk and a plant-based butter alternative; the custard will be less creamy, and sweetened plant milk may make the pudding too sweet unless you reduce the sugar slightly.
Keep the soak and bake in balance. Give the bread the full 20 minutes to absorb the custard, but do not leave it soaking at room temperature for hours. For a make-ahead option, cover and refrigerate the assembled dish instead. If the top is pale at the end, continue baking in short intervals rather than raising the oven temperature, which can overcook the edges before the middle sets.

Serving Suggestions

Serve the pudding warm, cut into squares with a broad spatula. It is pleasant on its own, but a spoonful of softly whipped cream, vanilla ice cream, or plain yogurt makes a cool contrast to the warm custard. A light dusting of powdered sugar is an easy finish; avoid adding it until just before serving so it does not dissolve into the surface.

For a simple sauce, warm a little maple syrup or caramel sauce and drizzle it over each portion. Fresh berries or sliced pears add a bright, juicy counterpoint to the cinnamon and raisins. If serving this as part of a larger meal, keep portions modest: the pudding is filling, especially when made with brioche or challah and topped with cream.

Variations

Use another dried fruit: Replace the raisins with an equal amount of dried cranberries, chopped dates, or chopped dried apricots. Dried cranberries bring a tart note, while dates make the pudding sweeter and softer. If the fruit is very dry, soak it in warm water for 10 minutes, drain it well, and then scatter it through the bread.

Add citrus or nuts: Stir 1 teaspoon (about 2 g) of finely grated orange zest into the custard, or add ½ cup (60 g) of chopped pecans or walnuts with the bread. Nuts give the soft pudding a bit of crunch; scatter a few on top as well if you want them toasted. Keep the total additions moderate so the custard can still surround the bread.

Make it chocolatey: Fold ½ cup (85 g) of semisweet chocolate chips through the bread in place of the raisins. Chocolate makes the dessert sweeter and richer, so you can reduce the granulated sugar to ½ cup (100 g) if you prefer a less-sweet result. For a warm spice variation, add ¼ teaspoon (0.5 g) of ground cardamom alongside the cinnamon, rather than increasing all the spices.

Storage and Reheating

Let leftover pudding cool briefly, then cover and refrigerate it within 2 hours of baking. Store it in an airtight container or cover the baking dish well; it keeps for 3 to 4 days in the refrigerator. The bread continues to absorb custard as it sits, so chilled leftovers will be firmer than freshly baked portions.

Reheat individual portions in the microwave in short bursts, turning or checking them between intervals so the edges do not become rubbery. For a larger amount, cover the dish with foil and warm it in a 325°F (163°C) oven. Reheat leftovers until the center reaches 165°F (74°C), checked with a food thermometer. Add a teaspoon or two of milk to a portion before reheating if it seems dry.

To freeze, wrap fully cooled individual portions or tightly cover the dish and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). The texture may be a little softer after thawing, but warming it uncovered for the last few minutes can help the top dry slightly.

Frequently Asked Questions

What is the best bread for bread pudding? Day-old challah, brioche, French bread, or another sturdy loaf is a good choice. These breads absorb the egg custard while keeping enough shape to give the baked pudding texture. Use what you have, but dry fresh, soft bread in the oven first; avoid using bread that is moldy or smells off.

Can I assemble bread pudding the night before? Yes. Assemble the dish, cover it, and refrigerate it promptly rather than leaving the raw egg custard at room temperature. It can soak overnight in the refrigerator. Bake it straight from the fridge, allowing extra time as needed, and use the thermometer check in the instructions to confirm the center reaches 160°F (71°C).

Why is my bread pudding soggy in the middle? It may need more baking time, or the bread may have been very soft and fresh when it went into the dish. Check the center temperature and continue baking in short intervals if it is below 160°F (71°C). Also make sure to use the full amount of bread and let it soak before baking; a very loose pile of bread can leave pockets of custard.

Can I leave out the raisins? Absolutely. They are optional and do not affect how the custard sets. If you omit them, you can add nothing, or use chopped nuts, dried cranberries, or chocolate chips. Keep the replacement to about ½ cup (75 to 85 g) so the bread-to-custard balance stays close to the recipe.

How can I tell when bread pudding is done without a thermometer? The edges should look set, the center should no longer ripple like liquid when the dish is gently moved, and a knife inserted near the middle should come out without runny custard. A thermometer is the clearest check for an egg-based dish, though: the USDA FSIS safe minimum is 160°F (71°C) at the center.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Grandma’s Bread Pudding Recipe with Vanilla Custard