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Grandmother's Bread Pudding Recipe

Grandmother's Bread Pudding Recipe photo by Taste of Home

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This recipe comes from my grandmother who raised me. Besides looking after my siblings and me, she worked the farm and ran another business on the side. How she did all that, I'll never know! She's a tremendous cook and the goodies from "Edith's Kitchen" are always welcomed and eagerly devoured - this bread pudding is one of the best!

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Grandmother's Bread Pudding Recipe

Prep: 20 min. Bake: 50 min.

Yield: 9 Servings

20 50 70

Ingredients

PUDDING:
1 cup sugar
2 eggs, beaten
2 cups milk
2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
4 cups day-old torn white or French bread
1 cup raisins
CUSTARD SAUCE:
3 egg yolks
3/4 cup sugar
1/4 cup cornstarch
3 cups milk
2 teaspoons vanilla extract

Directions

For pudding, combine first five ingredients in a large bowl. Add bread and raisins; mix well. Turn into a greased 9-in. square baking pan. Bake at 350° for 50 minutes.
Meanwhile, for sauce, combine yolks, sugar and cornstarch in the top of a double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until the mixture thickens and coats a metal spoon. Remove from the heat and stir in vanilla. Serve pudding and sauce warm or chilled. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 379 calories, 8 g fat (4 g saturated fat), 137 mg cholesterol, 169 mg sodium, 69 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Grandmother's Bread Pudding in Country Extra May 1991, p47

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Grandmother's Bread Pudding

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Reviewed on Mar. 16, 2012 by vincentdoreen

Way to sweet for me.

Reviewed on Jan. 31, 2012 by suespenceraz

Love It. Brings back yummy memories with Mom.

Reviewed on Jan. 29, 2012 by lmmf73

I will be making this for the second time today, I made Cornmeal Dinner Rolls two days ago, and although are delicious they made too many of our family of 3, so I will be using the rest in this bread pudding today. It was wonderful the last time I made it.

Reviewed on Apr. 09, 2011 by t-macka

I was brought making this when we had stale bread. We also added the left over porridge/oatmeal along with the stale bread. I have also used less milk and added crushed pineapple. Our family like it... and the workmen.

Reviewed on Mar. 31, 2010 by Raggamuffin

I MADE THE PUDDING RECIPE ONLY. IT DIDN'T NEED ANYTHING ON TOP, SO I SAVED THE CALORIES. WHAT I DID DIFFERENT AND WAS, I ADDED 1 TEASPOON RUM EXTRACT AND 1/2 TEASPOON BUTTER EXTRACT (I STILL ADDED THE VANILLA & SPICES) THEN I PEELED AND CHOPPED 2 RIPE PEARS AND ADDED IT INSTEAD OF THE RAISINS. tHEN MY NEIGHBOOR BROUGHT ME SOME CHOPPED PECANS JUST IN TIME AND I ADDED ABOUT 1-2 CUP, I WASN'T MEASURING. I AM VERY HAPPY WITH THE RESULTS!!! THIS IS A GOOD BASIC RECIPE TO PLAY AROUND WITH. THE CONSISTANCY WAS MOISTIER THAN THE PHOTO DUE TO THE PEARS...SOOOOOO GOOD!