Back to Grandmother's Bread Pudding

Print Options


Card Sizes

Grandmother's Bread Pudding Recipe

Grandmother's Bread Pudding Recipe

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!
TOTAL TIME: Prep: 20 min. Bake: 50 min. YIELD:9 servings


  • 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
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 2 teaspoons vanilla extract


  • 1. 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.
  • 2. 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.