Grandma Janie'S Bread Pudding
A comforting, sweet bread pudding packed with raisins, fruits, coconut, and warm spices, perfect for dessert or brunch, enjoyed by family and friends alike.
Ingredients
Instructions
- Toast the bread until slightly hardened, then cube and set aside.
- Cream the softened butter or margarine with sugar until well blended.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla and spices (cinnamon or nutmeg).
- Combine milk, raisins, cubed apples, pineapple, and shredded coconut in a large mixing bowl.
- Add the bread cubes into the milk mixture and fold gently to combine.
- Pour the mixture into a greased baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until set and golden on top.
Tips & Substitutions
For a richer flavor, consider adding a splash of rum or bourbon to the milk mixture. You can substitute the white bread with brioche or challah for a more decadent pudding. If you prefer, use almond milk or oat milk instead of regular milk for a dairy-free version. Incorporating chopped nuts can also add a delightful crunch.
Serving Suggestions
Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for a delicious dessert. This bread pudding pairs beautifully with Lemon Tea Muffins for a delightful brunch spread. You can also top it with fresh fruit or whipped cream for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Janie'S Bread Pudding contains roughly 1616 calories, with 15g protein, 245g carbohydrates, and 38g fat. It is an excellent source of vitamin C (95% of the Daily Value), dietary fiber (51% of the Daily Value), and iron (50% of the Daily Value), and a good source of 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?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just remember to bake it fresh before serving for the best texture. If you do bake it ahead, let it cool completely before refrigerating and reheat as needed.
What can I substitute for raisins?
You can easily substitute raisins with dried cranberries, chopped dates, or even chocolate chips for a sweeter twist. Each option will give your bread pudding a unique flavor and texture, so feel free to get creative with your additions.
Is this recipe suitable for freezing?
Yes, you can freeze bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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).