Grandmas’s Secret Recipe Bread pudding is an easy to make classic dessert sure to become a family favorite. Made with crusty bread, eggs and spices for a total comfort food breakfast or dessert.
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
Hints and Tips to make the best Bread Pudding:
- 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 or large measuring cup like this one, 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!
MORE SWEET BREAD RECIPE IDEAS
- 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
Grandma’s Raisin Bread Pudding
Click highlighted ingredients to buy them!
- Preheat your oven to 350°F. 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.
NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
Post updated March 2018