Cooking with Katie

My Grammy’s Bread Pudding

My grandma (Grammy) and my Uncle Zach came to visit us this past weekend, and we had so much fun! It was a weekend full of decorating, fun, and cooking! We made my Lemon Curd Tart, Spinach Artichoke Dip, Easy Peasy Barbeque Saucemy brother’s birthday cake, and this bread pudding!

Don’t be scared of bread pudding! I know it sounds a little…different…but trust me, it’s DELICIOUS! The consistency is nothing like a pudding, it’s more of a French toast swimming in a wonderful custard bath! It also has a great eggy-cinnamon flavor that is to die for! Go ahead and give it a try! I’m sure it’ll knock your socks off! 🙂

My Grammy’s Bread Pudding

  • 1 loaf of brioche or challah bread
  • butter
  • cinnamon and sugar
  • 1/4-1/2 c raisins
  • 5 eggs, beaten
  • 2 1/2 c milk
  • 1 c sugar
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon

Custard Sauce:

  • 1/4 c butter
  • 1 c sugar
  • 3 eggs
  • 1 c milk, scalded
  • dash nutmeg (optional)
  • 1 1/2 tsp. vanilla

Slice up the bread (we used challah, but if you use brioche, then remove the crust), and let it sit out for about 2 hours to get a little stale.

Then butter both sides of the bread….

…and sprinkle them with cinnamon and sugar.

Cut them into cubes and place in a buttered 9×13 baking dish.

Sprinkle some raisins on top.

Then, whisk together the next 5 ingredients…

…and pour it over the bread.

Push the bread down so that it soaks up all the goodness and let it sit for 10 minutes.

Bake at 325 degrees for 40-45 minutes, or until a knife inserted in the middle comes out clean. Let cool a little bit before serving.

For the custard sauce:

Cream the butter and sugar together until fluffy. Add the eggs one at a time, and put the bowl on the top of a double boiler. Slowly add the milk and nutmeg, and cook until it’s thickened. Remove it from the heat and add the vanilla. Pour it hot over the bread pudding.

I had so much fun making this with my Grammy, and I hope you make it with someone you love, too. 🙂


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