Grandma Friedrich'S Bread Pudding
Grandma Friedrich's Bread Pudding is a comforting dessert featuring toasted bread soaked in a vanilla and nutmeg custard, baked until golden, perfect for family gatherings or cozy evenings.
Ingredients
Instructions
- Beat the eggs in a mixing bowl.
- Add sugar, vanilla, and a dash of nutmeg to the eggs and mix well.
- Place 6 or 8 slices of toasted bread in a buttered baking dish.
- Pour the custard mixture over the bread slices, ensuring they are well soaked.
- Place pats of butter on top of the soaked bread.
- Bake in a 325°F (160°C) oven for about 1 hour or until the top is golden brown and the pudding is set.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. If you're out of milk, cream can be substituted for a creamier texture. Adjust the sugar based on your sweetness preference, or use a sugar substitute if necessary. Adding raisins or chocolate chips can enhance the dish. This recipe is flexible and can be customized like other American recipes.
Serving Suggestions
Serve warm, drizzled with a bit of maple syrup or a scoop of vanilla ice cream for added indulgence. Pair it with fresh berries or a dollop of whipped cream to balance the richness. It also pairs beautifully with Jeanette'S Chocolate Chip Cookies for a delightful dessert spread.
Storage & Reheating
Leftover bread pudding can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or warm in an oven at 350°F (175°C) until heated through. Avoid overheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Friedrich'S Bread Pudding contains roughly 730 calories, with 8g protein, 102g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Absolutely! You can prepare the bread pudding mixture the night before and refrigerate it. Just add a few extra minutes to the baking time if baking straight from the fridge. This makes it a great option for brunch or holiday meals.
What type of bread works best for this recipe?
While you can use any bread, stale bread works best as it absorbs the custard mixture without getting too soggy. Brioche, challah, or even a hearty whole grain bread are excellent choices. Avoid soft white bread for optimal texture.
Can I freeze bread pudding after baking?
Yes, you can freeze baked bread pudding! Allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).