Best 9 Bread Pudding Grammies Way Recipes

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Bread pudding is a classic dessert that is both comforting and delicious. It is made with stale bread, milk, eggs, sugar, and spices, and can be baked or steamed. This versatile dish can be customized with a variety of ingredients, such as fruits, nuts, and chocolate chips.

This article features three bread pudding recipes:

* **Grammy's Bread Pudding:** This classic recipe uses simple ingredients and is perfect for beginners. It is made with white bread, milk, eggs, sugar, vanilla extract, and cinnamon.
* **Chocolate Chip Bread Pudding:** This indulgent recipe is sure to satisfy your sweet tooth. It is made with chocolate chips, chocolate syrup, and cocoa powder.
* **Apple Cinnamon Bread Pudding:** This fall-inspired recipe is perfect for using up leftover apples. It is made with apples, cinnamon, and nutmeg.

All of these recipes are easy to follow and can be made in under an hour. So whether you are looking for a classic comfort food or a special dessert, you are sure to find a bread pudding recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

BREAD PUDDING / GRAMMIES WAY



Bread Pudding / Grammies Way image

Gram would always send us a pan of her delicious bread pudding with her warm vanilla sauce...She put raisins in hers, while I leave them out for picky kid reasons...lol! By all means add some if you like...She would also plump up raisins and add them to the vanilla sauce....so, so good! Enjoy! My photos

Provided by Cassie *

Categories     Savory Breads

Time 1h

Number Of Ingredients 13

1 lb 16 ounce, loaf of sliced white bread - cubed
4 eggs
1 1/2 c sugar
3 c milk
1 c heavy cream
6 Tbsp unsalted butter, sliced into pats
cinnamon for sprinkling on top
VANILLA SAUCE
1 c boiling water
1 c sugar
2 Tbsp corn starch
1 stick unsalted butter
1 1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350 degrees F. Spray a 9x13 pan or dish with nonstick cooking spray. The deeper dish the better. Break bread into pieces or cube and place into prepared pan.
  • 2. Beat sugar, eggs and milk and cream.
  • 3. Pour over the cubed bread, pushing the bread down into the milk mixture, making sure all is covered.
  • 4. Sprinkle with a generous amount of cinnamon.
  • 5. Dot with pats of butter.
  • 6. Bake for 45 - 50 minutes, or until a pick comes out clean and pudding is set. You many want to place some foil on stove bottom. Sometimes mine has leaked and made a smoky mess...
  • 7. While baking...make your vanilla sauce. Don't skip this, as it is to die for... In a bowl, mix the corn starch with the sugar.
  • 8. In a medium sauce pan, add the 1 cup of water, bring to a boil. Whisk in the sugar mixture and stir until thickened.
  • 9. Turn off burner or remove from heat and stir in the vanilla and butter.
  • 10. Stir until butter is melted.
  • 11. Serve this delicious sauce over the warm bread pudding...absolutely delish!!! I usually serve with a dollop of whipped topping and a sprinkle of cinnamon.

BREAD PUDDING II



Bread Pudding II image

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Provided by ELLENMARIE

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins
4 eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  • In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
  • Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 26.5 g, Cholesterol 70.3 mg, Fat 4.8 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 139.6 mg, Sugar 19.2 g

OLD-FASHIONED BREAD PUDDING



Old-Fashioned Bread Pudding image

Bread pudding is a delicious treat and an even better way to reduce food waste! For this bread pudding recipe, collect the heels and any extra slices of bread you have and freeze them. When you have enough to measure six cups (this is about six slices of bread), thaw the slices and start baking this warm and comforting bread pudding.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 9

2 cups milk
1/4 cup butter
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired
Whipping (heavy) cream, if desired

Steps:

  • Heat oven to 350°F. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
  • In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
  • Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 60 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

NOT YOUR GRANDMA'S BREAD PUDDING



Not Your Grandma's Bread Pudding image

Provided by Kardea Brown

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 15

4 cups heavy cream
6 large eggs
2 cup packed dark brown sugar
1 1/2 cups raisins
2 sticks (16 tablespoons) unsalted butter, melted
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 cups plus 2 tablespoons granulated sugar
2 loaves French bread, cut into 1-inch cubes (about 13 cups)
Nonstick cooking spray
2 cups confectioners' sugar
1/3 cup bourbon
3 tablespoons unsalted butter
1 tablespoon whole milk
1/2 teaspoon ground cinnamon

Steps:

  • For the bread pudding: In a large bowl, whisk together the cream and eggs. Add the brown sugar, raisins, butter, cinnamon, ginger and 1 cup granulated sugar. Mix well. Gently stir the bread cubes into the egg mixture. Refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F and coat a 9-by-13-inch baking dish with cooking spray.
  • Pour the bread mixture into the prepared baking dish. If desired, sprinkle the top with the remaining 2 tablespoons of sugar. Bake until a knife inserted into the middle comes out clean, 45 to 50 minutes.
  • Meanwhile, for the bourbon sauce: Combine the confectioners' sugar, bourbon, butter, milk and cinnamon in a medium saucepan, bring to a simmer over low heat, whisking constantly until thickened and no longer watery, 2 to 3 minutes. Serve with the bread pudding warm, at room temperature or chilled.

GRAMMIES CARAMEL BREAD PUDDING



Grammies Caramel Bread Pudding image

This is a tasty old fashioned recipe for bread pudding that belonged to my grandmother. Its not as soggy as most bread puddings which in my opinion makes it that much better and its easy- bonus!!!

Provided by Emmyalice

Categories     Breads

Time 1h

Yield 1 pudding, 6 serving(s)

Number Of Ingredients 5

1 cup brown sugar
2 slices heavily buttered bread
1 egg (beaten)
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Pack sugar in a buttered casserole dish.
  • Cut bread in small pieces and place buttered side down on sugar.
  • Mix the egg, milk and vanilla together.
  • Pour it over the bread.
  • Put in the oven and bake for approximately 50 minutes until nicely browned and bubbly around the edges.
  • Serve as is or with cream and raisins.

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bread, day-old, cut into 1/2 inch cubes (about 7 cups)
1 cup water, hot
1 cup brown sugar
4 eggs, lightly beaten
2 cups milk, warm
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon salt

Steps:

  • Place bread in greased 2-qt. baking dish.
  • Combine water and brown sugar; pour over bread.
  • Combine remaining ingredients; pour over bread.
  • Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
  • Serve warm or cold.

BREAD PUDDING



Bread pudding image

This simple bake is lovely with a cuppa. Or have it for dessert instead, with custard or ice cream

Provided by Good Food team

Categories     Afternoon tea, Dessert, Treat

Time 2h

Yield Cuts into 9 squares

Number Of Ingredients 10

500g white or wholemeal bread
500g/1lb 2oz mixed dried fruit
85g mixed peel
1½ tbsp mixed spice
600ml milk
2 large eggs, beaten
140g light muscovado sugar
zest 1 lemon (optional)
100g butter, melted
2 tbsp demerara sugar

Steps:

  • Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
  • Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
  • Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
  • Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
  • Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
  • Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

Nutrition Facts : Calories 510 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 67 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.15 milligram of sodium

SIMPLE BREAD PUDDING



Simple Bread Pudding image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Categories     easy, editors' pick, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  • Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use high-quality bread: Stale or day-old bread works best for bread pudding because it absorbs the custard more easily. French bread, challah, and brioche are all good choices.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Stir just until the ingredients are combined.
  • Use a baking dish that is large enough to accommodate the bread pudding. The pudding will rise during baking, so it's important to have a dish that is at least 2 inches deep.
  • Bake the bread pudding in a water bath. This will help to prevent the pudding from drying out.
  • Let the bread pudding cool slightly before serving. This will allow the pudding to set and make it easier to slice.

Conclusion:

Bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a classic dish that will be enjoyed by everyone. Whether you are looking for a comforting dessert to serve at a family gathering or a special treat to impress your friends, bread pudding is sure to be a hit. So next time you have some leftover bread, don't throw it away! Use it to make a delicious bread pudding that everyone will love.

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