Grandma’s Secret Recipe Bread Pudding is an easy to make traditional dessert sure to be a family favorite. Made with crusty bread and other simple ingredients, this is total comfort food! Step-by-step instructions show you how simple it is!
My Grandma was a frugal lady and I thank her for teaching me so much about spending wisely. During the Great Depression, she had to ration food, so Grandma created recipes to use up anything that might be set to spoil. Grandma’s Secret recipe Bread Pudding is one of her best! Let me show you step-by-step how I make her delicious recipe.
Reasons why you will love Grandma’s Secret Recipe Bread Pudding:
- Easy to make using simple pantry ingredients
- Customizable- use up leftovers and expiring dairy and pick your toppings
- Make ahead for potlucks and parties
- Great source of protein and calcium
Looking for more tasty sweet Bread and Bread Pudding Recipes? Check out my collection here:
- Coconut Almond Bread Pudding – brunch will never be the same
- Lemon Blueberry Bread Pudding – Lemon Buttercream Sauce is heavenly
- Banana Bread Cream Cheese Bundt Cake – surprise cheesecake filling
- Bananas Foster with Rum Sauce – a New Orleans twist
- Blueberry Vanilla Monkey Bread – baked in buttery syrup
- Cinnamon Walnut Monkey Bread – oozing with sticky caramel and nuts
Hints and Tips to make the best Grandma’s Secret Bread Pudding Recipe:
- I always say this, but the best results start with quality ingredients, so use the best you can afford. Use organic if possible.
- When it comes to using dried spices, keep the shelf fresh by storing spices in a cool, dark place, away from direct heat or sunlight. In tightly closed containers whole spices will stay fresh for about 4 years, ground spices for about 2 to 3 years and dried herbs for 1 to 3 years
- Proper measuring is critical for baking. Precise measurements using proper dry and liquid measuring tools is key to a successful baking.
- Buy a fresh loaf of Italian bread, then let it sit on the counter for a day or two. I like to control the age of the bread rather than buying day-old bread at the store.
- The recipe ingredient amounts are designed for a 9 x 13 baking pan
Start with a loaf of crusty Italian bread. The bread pudding will be best when the bread is hard on the outside but has some give when squeezed.
Cut or tear the bread into bite size pieces, about an 1 – 2 inches. I find it is easier to slice it into cubes with a knife when the outside of the bread is hard.
Arrange the pieces in an even layer in the 9 x 13 greased baking pan. Sprinkle the raisins over the bread, tucking them under the top to keep them from burning.
Separate the egg yolks from the egg white for 7 of the eggs. Refrigerate the egg whites for another use. Add 4 more whole eggs to the yolks.
In a medium bowl add the milk, eggs, spices, vanilla and salt. Whisk until the milk and eggs are well combined. To test this, put the whisk to the bottom of the bowl and pull it up. If it feel heavy with egg on it, keep whisking the eggs into the milk. The egg mixture should be the same consistency throughout.
Pour the egg mixture evenly over the bread. It will start to pool in the bottom of the pan.
Use the back of a spoon to push the bread down into the egg mixture so that each bread piece is soaked. Allow the pan to stand for 10 minutes before baking.
The bread pudding will puff above the top of the pan while baking. As it cools, the top will sink back down and look as delicious as this one does!
Essential Tools and Ingredients to make Grandma’s Secret Bread Pudding Recipe:
- Italian Bread loaf – I prefer to use a whole Italian bread loaf. The bread is coarser and retains it’s texture during baking.
- 9 x 13 Baking Pan – I love this size for baking cakes, casseroles and roasting meat. For this recipe the bread pudding was baked in a 9 x 13 ceramic dish rather than a metal pan. The baking instructions are the same.
Here is the handy printable recipe. Enjoy!
Perfect for dessert or brunch, this recipe is a crowd favorite.
- 1 full loaf of Italian bread ( or the equivalent of any leftover bread)- leave it out for a day to dry out
- 1 cup golden raisins
- 4 whole eggs
- 7 egg yolks
- 5 cups 2% or whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon kosher salt
- Preheat your oven to 350 degrees. Butter a 9 x 13 baking dish.
- Cut or tear your bread into bite size cubes, about 1 inch square, and pile in the baking dish.
- Sprinkle the raisins evenly over the bread. Then tuck them under to keep from burning.
- In a medium bowl, mix the whole eggs and egg yolks , sugar, milk, vanilla and cinnamon. Pour this over the bread and let sit for 10 minutes. Gently push the bread down into the egg mixture so all the bread is soaked.
- Cover the pan loosely with foil.
- Bake on the middle rack of 350 degree oven for 1-1/2 hours. After 45 minutes, remove the foil and let bake for another 45 minutes until the top is golden and the bread slightly jiggles in the center. The center will firm as it cools.
- Serve warm with your favorite topping.
This recipe can be made a day ahead and reheated in a 350 degree oven for 30 minutes.
Post updated March 2018