This bread pudding recipe is written on a card in mom's own handwriting. She was about 16 when she wrote it back in 1959! The card was tucked away in my Nanny's recipe box for years and it now belongs to me. It's a dessert I remember watching mom make often when I was growing up. She would use leftover homemade bread or dinner rolls to make it and I've been making it for my own family over the years.
Mom used to bake this sitting in a pan of hot water. These days we both skip that step. I elaborate more on why that step existed, and why you don't need now down in the tips section.
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What Goes into Mom's Bread Pudding
- Soft Bread Cubes: Mom's card just says bread. It also calls for 3 cups of bread crumbs - but I go with cubed-up day old bread and use 4 cups. More on which bread works best below.
- Milk: Heated until it's almost boiling so it melts the butter, softens the bread and forms the custard.
- Butter: Melted into the hot milk.
- Brown Sugar: Stirred into the milk and butter. The original recipe calls for granulated sugar, but mom and I both use brown sugar now as we like the flavor it adds.
- Eggs: Beaten and mixed into the bread pudding mixture to help form the custard.
- Cinnamon or Nutmeg: Mom's card lists either one, so use what you have. I alternate between flavors, mom's favorite is nutmeg.
- Raisins: The original mix-in. I've used dried cherries and dried cranberries instead, and chocolate chips would work too.
Best Bread to Use for Bread Pudding
Regular sandwich bread will technically work here, but it's thin and airy, so once it hits the hot milk mixture it breaks down fast and turns mushy instead of holding its shape. I always reach for something with more structure, like a firm bakery loaf from a grocery store bakery, homemade bread (like this Honey Wheat Loaf) or leftover dinner rolls. The sturdier crumb soaks up the custard and stays in distinct, tender cubes instead of turning to paste, which is exactly the texture mom always got with hers.
How to Make Old Fashioned Bread Pudding
Turn on the oven before you start mixing so it's hot and ready before it's time for the pudding to go in.
I toss the raisins and cinnamon in with the bread cubes first, so they end up spread through evenly instead of clumped in one spot. Heat the milk to almost boiling, then remove from heat and stir in butter, allowing it to melt, then add sugar and salt.
I then pour the milk mixture over the bread cube mixture and stir. Next add the eggs and vanilla, stirring to combine.
Pour the bread pudding mixture into a prepared square baking dish and place it straight onto the oven rack.
Bake until it's deep golden brown on top and a knife comes out clean.
Baking Notes & Pro Tips
- Remember, sturdier bread holds up better here.
- Let the bread sit in the milk mixture for a few minutes before it goes in the oven so it soaks in some.
- On the water bath: setting the baking dish in about an inch of hot water keeps the oven's heat gentler around the custard so the eggs don't overcook, and the steam keeps the top from drying out. That's how mom always made it, but now we both bake it straight on the oven rack and it sets up fine without it.
- If the top is browning faster than the middle is setting, lay a piece of foil over it.
How to Store Leftovers
Cover the baking dish or move leftovers to an airtight container and refrigerate for a few days. Reheat single servings in the microwave, or warm the whole dish in the oven.
Perfect Pairings
My parents like theirs with a scoop of Homemade Vanilla Bean Ice Cream, whipped cream, a drizzle of maple syrup, or a splash of half and half work just as well. It's also delicious drizzled with Nanny's homemade butterscotch sauce!
From Nanny's Recipe Box & Beyond
More bread pudding and family recipes to try:
Old Fashioned Bread Pudding FAQ's
Yes, it reheats well and the flavor actually develops and tastes better the next day.
Yes, use a larger baking dish and add a few extra minutes to the bake time.
You can, though it's best fresh from the oven or fridge within a few days.
Did you make mom's bread pudding recipe? I'd love to hear how it turned out, lave a comment and a rating below! And, if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it.
📖 Recipe
Old Fashioned Bread Pudding Recipe
Equipment
- 1.5 quart baking dish
- Heavy saucepan
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Ingredients
- 4 cups day old bread cubes
- 2 cups whole milk
- 4 tablespoons butter
- ½ cup light or dark brown sugar
- 2 large eggs , slightly beaten
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon or nutmeg
- ½ cup raisins
Instructions
- Preheat oven to 350℉. Coat a 1½ quart baking dish with cooking spray. Set aside.
- Place bread cubes in baking dish.
- In a heavy bottomed saucepan, heat milk until almost boiling. Remove from heat. Add butter and salt and allow butter to melt.
- Add sugar, salt, cinnamon or nutmeg to butter mixture, stirring to combine.
- Pour liquid over bread cubes, add raisins, and stir to combine.
- Place baking dish in oven and bake until a knife inserted 1" from the edge comes out clean.
Shelby Law Ruttan says
This is so easy to make and I love I don't really need the water bath method to have a delicious, custardy bread pudding!