Ingredients
Scale
- 4 cups cubed stale bread (day-old is best)
- 1 cup milk (whole milk recommended)
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup raisins (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, nutmeg, and cinnamon until well combined.
- Step 3: Add the cubed stale bread and raisins (if using) to the wet ingredients. Gently stir until the bread is evenly moistened. Let it sit for 10-15 minutes to allow the bread to absorb the custard.
- Step 4: Pour the bread pudding mixture into the prepared baking dish.
- Step 5: Bake for 45-50 minutes, or until the pudding is set and golden brown on top and a knife inserted in the center comes out clean.
- Step 6: Let the bread pudding cool slightly before serving. Dust with powdered sugar (optional) and enjoy warm.
Notes
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days; its flavors deepen overnight!
- For perfectly warmed-through slices, microwave individual portions for 30-45 seconds, or gently reheat in a 350°F oven for 10-15 minutes.
- Serve Grandma's Old-Fashioned Bread Pudding warm with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of indulgence.
- To prevent soggy bread pudding, ensure the bread is truly stale before using; slightly toasting the cubed bread before adding it to the custard also helps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American