- 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
- 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.
Reviews forGrandmother's Bread Pudding
"We used blueberries instead of raisins, cinnamon instead of pumpkin spice and added nuts and it turned out great! Also, since we had extra bread we added it plus another egg and 1/2 cup milk."
"This is a great base recipe - thanks for postingThis is similar to my Nana's bread Pudding Recipe with subtle exceptions - she never made a sauce for hers instead serving warmed in a bowl with milk/cream/half and half or, for adults, a bit of warm whiskey or rum and sometimes fresh whipped cream - another must for my nana was soaking the raisins (any variety - regular, golden, etc) which can be as simple as soaking in warm water for several minutes or even warm whiskey or rum - soaking the raisins leaves them moist throughout baking yielding a much better & with rum/whiskey/Bailey's, etc, tastier finished product - also, only half the amount of soaked raisins are necessary but can be increased according to taste - she never used pumpkin pie spice either - my Nana also baked her bread pudding in a glass baking dish set inside of a larger metal pan half filled with water - this steams the pudding during baking yielding a moist yet firm finished product with no hard or crusty burnt bread or raisins at the surface - also, she used any kind of stale or day old bread or rolls and always greased baking dish, put in bread, then liquid, then raisins (raisins should go in separately as last step to ensure they are spread evenly throughout the pudding - if using slices of bread, put raisins on each layer before adding liquid) - if she had no stale bread/rolls, she left some out on the counter for awhile to dry out easily making her own stale bread - my Nana also buttered one side of each piece of bread which added flavor especially if using a rich butter like Kerry Gold, Plugra or Finlandia (always unsalted for baking!) - my preference is to put 3-4 pats of unsalted butter across top of pudding in rows spread out about 2 inches apart as buttering all the bread individually is too time consuming and richTo Vincentdoreen I would suggest using brown sugar instead of white and skipping pumpkin pie spice - also, soak the raisins (use golden), put unsalted butter on top, steam bake and skip the sauceThis recipe is only limited by your imagination - the extract can be vanilla, rum or any kind you like - you can also use cream, half and half or even egg nog instead of milk - raisins can be substituted with other fruit/fruits - this can be a lot of fun, especially when baking with kidsOne last suggestion is to always mix wet ingredients (in this case, eggs, milk & vanilla) before adding dry (sugar, spices, etc) - mixing wet ingredients should always be done before adding dry because it gives more even flavor no matter what recipe you are making - using baking spray also saves time instead of hand-greasing your pan (especially when it comes to clean up)When I read recipes, I always look for reviewer suggestions so that's why I shared so many - my Nana was the oldest of 16 children - just as Grandma Edith, she too was raised on a farm - she had 6 children and tweaked her bread pudding recipe many times in her 104 years living (this dish was a favorite of hers) - that being said, this recipe is also great on its own as posted with the benefit of being so versatile, easily tweaked to suit different tastesHappy baking :)"
"Would love to make this today. Do you think it might comer out o.k. in a bundt pan?"
"Delicious - the pumpkin pie spice makes this recipe sooooo good. Great to take to holiday party - I recommend making double batch so u can have some for tomorrow !"
"So Good and moist! i used a loaf of Pepperidge Farm Gingerbread Swirl bread. Instead of the Custard Sauce I made a Rum Cream Sauce: 1 C heavy Whipping Cream 3 Tbsp Sugar 1 Tbsp Spiced Rum."
"Way to sweet for me."
"Love It. Brings back yummy memories with Mom."
"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!"