Grandma's Bread Pudding

Grandma's Bread Pudding

Grandma's Bread Pudding

This bread pudding is famous! It is adapted from my grandmother’s recipe. She put only cinnamon in hers but I’ve added a few more layers of flavor by adding ginger and clove. This pudding is widely requested by my co-workers and friends at church. It is light, moist, and flavorful and makes a great dessert or breakfast . . . after all, it does have eggs in it!!


2 C. milk
1/2 C. sugar
1/4 t. salt
1/8 t. ginger
1/4 t. cloves
1/2 t. cinnamon
4 C. bread, buttered and cubed
2 eggs
1/2 C. raisins

Heat milk until hot but not boiling. Place the bread cubes in a greased 9 X 9 inch cake pan and sprinkle with the raisins. In a mixing bowl, stir together the spices, salt, and sugar. Add the eggs and beat well. Add the milk and stir until blended. Pour the mixture over the bread cubes and raisins. I frequently make it to this point the night before and refrigerate it over night. Bake at 350 degrees for 40-45 minutes until a toothpick inserted in the center comes out clean. Frost with a thin layer of confectioners sugar vanilla icing while still warm. Serves 6 (Double this recipe for a 9 X 13 inch pan.)

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2 Responses to “Grandma's Bread Pudding”
  1. Kathy Sharp says:

    And the calorie count for this would be?
    And what’s the size of an individual serving?

    You are living well! I’m impressed, and Ken must be thriving on your passion. Or did you always cook?

    • faithfulfoodie says:

      This serves 6. I always use skim milk and it turns out great. It’ sso moist you could just sprinkle it with powdered sugar and use half egg beaters, too, to cut calories.

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