Grandma's Bread Pudding

Ingredients

• 1 loaf, cubed into 2.5 cm pieces (1-inch pieces)day-old challah bread
• 5 largeeggs, lightly beaten
• 200 g (1 cup)granulated sugar
• 960 ml (4 cups)whole milk
• 1 teaspoonpure vanilla extract
• 1 teaspoonground nutmeg
• 1 teaspoonground cinnamon

Instructions

1. 1

   Prepare the dish

   Spray a 23 × 33 cm baking dish (9 × 13 inches) with non-stick cooking spray. Add the cubed challah, spread it into an even layer and set aside.

2. 2

   Mix the custard

   In a very large bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg and cinnamon until combined. Pour the mixture evenly over the bread, ensuring all the pieces are coated. Leave it to soak for about 15 minutes.

3. 3

   Bake the pudding

   Meanwhile, preheat the oven to 177°C (350°F). After the 15-minute soak, bake the pudding for 45–50 minutes, or until the top is set.

4. 4

   Cool before serving

   Take the dish out of the oven and let the pudding cool slightly before serving.

What is bread pudding?

Bread pudding is a baked dessert made by soaking bread in a sweet egg-and-milk mixture, then baking it until the custard sets. It has long been a practical way to turn stale bread into a comforting dish.

This American-style version uses challah, whose soft, rich crumb readily absorbs the spiced custard. Cinnamon and nutmeg add warmth, while the simple method keeps the texture tender beneath a set top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 9g protein, 40g carbs, 9g fat.

The bread and sugar provide most of the carbohydrates, while whole milk and eggs contribute much of the fat and protein. Serve a portion with fruit, or alongside a balanced meal, if you want to round out the plate.

Why use day-old challah?

Dry bread absorbs the custard more readily than very fresh bread, helping the pudding hold together instead of turning soggy. Challah’s soft, slightly rich crumb gives the finished bake a tender texture.

Coat and soak the bread

Even coverage: spread the cubes across the dish in a level layer before adding the custard. Pour the mixture over the whole surface so the bread can soak consistently.

Soaking time: leave the assembled pudding for about 15 minutes before baking. This gives the bread time to take up the egg-and-milk mixture.

Check when it is done

Set top: the recipe’s main doneness cue is a top that has set after 45–50 minutes in the oven. If it still looks liquid in the centre, give it more time and check again.

Gentle cooling: allow the pudding to cool slightly after baking. This makes it easier to serve while keeping it warm and soft.

Timing and preparation

The 15-minute soak can happen while the oven heats to 177°C. Once the pudding goes in, plan for 45–50 minutes of baking, then allow a little time for cooling before serving.

Serving ideas

Serve the pudding slightly warm, as suggested, with a scoop of ice cream. Its cinnamon-and-nutmeg flavour also pairs well with fresh fruit if you would like something alongside it.

Recipe notes & tips

• Cut the challah into evenly sized cubes so it spreads and soaks consistently.
• Use a very large bowl to make whisking the custard easier.
• Pour the custard over the bread evenly rather than in one spot.
• Keep the full 15-minute soaking time before baking.
• Let the pudding cool slightly so it is easier to portion.

Variations

• Extra vanilla: add a little more vanilla extract for a stronger vanilla note.
• Raisin addition: scatter raisins among the bread cubes before pouring over the custard.
• Citrus zest: add finely grated orange zest to the custard for a fresh fragrance.
• Nut topping: scatter chopped nuts over the top before baking for added crunch.
• Warm spices: adjust the cinnamon and nutmeg to suit your preferred balance.

Common mistakes to avoid

• Fresh, soft bread: it may absorb the custard less well; use day-old challah as specified.
• Uneven layering: some pieces may stay dry; spread the bread evenly and coat all of it with custard.
• Skipping the soak: the centre may not absorb enough mixture; leave the assembled pudding for about 15 minutes.
• Rushing the bake: the top may remain unset; bake for 45–50 minutes and check for a set surface.
• Serving straight from the oven: the pudding can be harder to portion; let it cool slightly first.

How to store

Refrigerate leftover pudding in a covered container and use within 3–4 days. Reheat individual portions in the microwave or warm the dish in the oven until heated through.

Frequently asked questions