Bread Pudding is one of my most treasured recipes, perfect for turning day-old bread into something absolutely divine. It’s the kind of comforting dessert that brings everyone to the table with smiles on their faces.
What makes this recipe so special is the silky custard made with rich cream and milk, sweetened with sugar and enhanced with pure vanilla extract. The butter helps create that golden, caramelized top while keeping the inside wonderfully tender and moist.
I’ve served this Bread Pudding at countless family gatherings, and it never fails to remind my grandchildren of cozy Sunday afternoons in my kitchen. There’s something magical about how this humble dessert brings us all together, generation after generation.
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Bread Pudding
Ingredients
- 8 cup Wheat Flours
- 2.25 cup Milk
- 2.75 cup Cream
- 2 cup Sugar
- 1 cup Butter
- 3 teaspoon Vanilla Extract
- 1.5 teaspoon Cinnamon
- 0.25 cup Water
- 1 tablespoon Lemon Juice
Instructions
- Cube bread and place in a greased 13in x 9in x 2in baking dish.
- In a large bowl, whisk the eggs, milk,1-3/4 cup cream, 1 cup sugar, 3/4 cup melted butter, vanilla and cinnamon.
- Pour evenly over bread.
- Bake uncovered at 350* for 40-45 minutes or until knife inserted near the center comes out clean.
- Let stand for 5 minutes before cutting.
- Meanwhile, in a small saucepan, bring 1 cup sugar, water, and lemon juice to a boil.
- Reduce heat to medium; cook until sugar is dissolved and amber color.
- Stir in 2 tablespoons butter until melted.
- Add 1 cup cream.
- Remove from the heat.
- Serve with bread pudding.
