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grandma's bread pudding

★★★★☆ 8
a recipe by

I don't know what it is with grandmas and bread pudding. But, when I have a grandma over for dinner and say I have bread pudding I see a big smile on their face. Just going to grandmas and giving her a Tupperware of bread pudding puts you in the will for sure. Now that I'm a grandma, I can't say I'd turn down this delicious bread pudding either. Make this for your Easter brunch, any holiday, or your favorite grandma.

Blue Ribbon Recipe

This delicious bread pudding is going to bring you back to granny's kitchen. We loved the flavors of cinnamon and raisin that permeate the bread pudding. Once baked, the top is nice and crunchy. The homemade caramel sauce is the perfect complement to this comforting dessert. Your family is going to fall in love with this heavenly dessert.

— The Test Kitchen @kitchencrew
★★★★☆ 8
serves 15 or 2 grandmas
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For grandma's bread pudding

  • 8 c
    chopped stale raisin bread (about 2 average sized loaves)
  • 9 lg
    eggs, beaten
  • 2 1/4 c
  • 1 3/4 c
    heavy whipping cream
  • 1 stick
    butter, melted
  • 1 Tbsp
    vanilla extract
  • 1 Tbsp
  • 1 c
    granulated sugar
  • 1/4 c
    brown sugar, packed
  • 1 1/2 c
  • 1 c
    granulated sugar
  • 1/4 c
  • 2 tsp
    lemon juice
  • 2 tsp
    butter, room temp
  • 1 c
    heavy whipping cream

How To Make grandma's bread pudding

Test Kitchen Tips
The bread pudding is thick. If the center is jiggly at 45 minutes, bake for an additional 5 to 10 minutes.
  • 1
    Chop the raisin bread and put in a large bowl. If the bread is not stale, then chop it and put it in an even layer on a baking sheet. Preheat the oven to 250. Bake the bread for 10-15 minutes. Let cool before using.
  • All ingredients, except bread and raisins, mixed in a bowl.
    In a large bowl, whisk together everything EXCEPT bread and raisins.
  • Bread and raisins tossed with the egg mixture.
    Now add bread and raisins and toss until thoroughly blended.
  • Pouring bread pudding mixture into a casserole dish.
    Pour in a greased lasagna pan (a little bigger than a 9x13).
  • Bread pudding ready to be baked.
    Bake in preheated 350 degrees oven UNCOVERED for 45 minutes.
  • Bread pudding baked and cooling.
    Let stand 5 minutes before cutting.
  • Sugar, water, and lemon juice added to a saucepan for the caramel sauce.
    To prepare the caramel sauce, in saucepan combine sugar, water, and lemon juice.
  • Mixture boiling.
    Bring to a boil.
  • Cooking until an amber color.
    Turn down to medium heat and cook until mixture turns an amber color.
  • Adding butter to the sauce.
    Add butter and stir until melted.
  • Slowly adding the cream.
    Slowly add cream. Stir.
  • Ready to drizzle the caramel sauce over the bread pudding serving.
    Drizzle sauce on as it's dished out, not on the whole pudding. If you want you can add a scoop of vanilla ice cream on the bread pudding and then drizzle it all in caramel sauce. You can also add 1 cup of finely chopped walnuts or pecans.