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Grandmother's Bread Pudding

 Grandmother's Bread Pudding
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!
9 ServingsPrep: 20 min. Bake: 50 min.


  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups milk
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups day-old torn white or French bread
  • 1 cup raisins
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • 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.

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Grandmother's Bread Pudding (continued)

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.