Very Simplistic Bread Pudding {Granny's Recipe}

10:25 PM
My Mother always cooked exceptionally great food with few ingredients, and her Very Simplistic Bread Pudding was no exception.

Growing up, I never thought of this dessert as a no frills dessert, just a delicious comfort food.  While French Toast and Bread Pudding at our house was a way to use up stale bread.  There were times you would find my Mother laying sliced bread on a baking sheet to dry out, and you knew what was coming.

I have tried Bread Pudding at many restaurants, and none seems to taste like my Mother except this one restaurant we eat fish.  My husband goes to eat their fish, and I go to eat their decadent Bread Pudding With Vanilla Sauce.  What do they say?   Opposites attract.....

Bread Pudding

There is one rule with my Bread Pudding, no raisins.  Mother didn't put them in hers, and I don't put them in mine.  One of her secrets to a rich, creamy Bread Pudding, was when she took it out of the oven, she would pour melted butter all over the top, and we couldn't wait to dig in.

I still can't decide if I like my Bread Pudding best served hot or cold.  It's one of those things where, if I am eating it hot, I like it best hot, and when I am eating it cold, I like it best cold.  You know how that is.  I just know it is delicious!  I have found that it is best to cut back on the sugar if I am going to serve it with a sauce.

Not very often, but sometimes Mother would serve her Bread Pudding with ice cream.  I loved that my Mother knew---- The most simplistic of desserts are comfort food at it's Best!

Very Simplistic Bread Pudding 


  • 8-10 cups of white bread (dry hot dog buns, rolls, or french bread), cubed 
  • 1/2 cup butter (1 stick), divided
  • 12 oz. evaporated milk (not condensed)
  • 1-1 1/2 cups whole milk
  • 1 1/4 cup sugar
  • 6 eggs, slightly beaten
  • 2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Preheat oven to 350 degrees F.  Using the stick of butter, butter a 9 x 12 baking dish and spread the bread cubes evenly in the bottom; set aside.

Reserve the rest of the stick of butter for later use. In a large bowl, mix together evaporated milk, 1 cup of whole milk, sugar, eggs, and vanilla until eggs are completely mixed in.

Add cinnamon and nutmeg and mix well and immediately pour over bread; let set 5-10 minutes, pressing down occasionally.

Pour additional milk over the bread if  the bread is too dry.  Bake in the oven for 35-45 minutes until bubbly and golden brown and a toothpick comes out clean.

Melt the rest of the stick of butter that was used to buttered the dish and pour evenly over the hot pudding as soon as it comes out of the oven.

Serve warm or cold and if you like top with a sauce of your choosing.

Note:  There is a delicious Vanilla Sauce Recipe over at The Daily Smash. Check out her yummy recipes--you will not be disappointed!

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Kay Little
Kay Little

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