5 Print View Full Screen Save

My Grandmother’s Bread Pudding

My Grandmother’s Bread Pudding
Makes:
12 servings
Prep Time:
20
minutes
Total Time:
165
minutes
Vegetarian
based on
4 reviews
My Grandmother’s Bread Pudding recipe is inspired by our member, M. Curbelo Cal. It was the first dessert she prepared with her grandmother and a crowd pleaser.

In this recipe:



Store Locator

Ingredients:

  • 1 cup granulated sugar
  • 3/4 cup water, divided
  • 1/8 teaspoon cream of tartar
  • 6 slices day-old bread with crusts (about 6 oz.), torn up
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 3 large eggs, lightly beaten
  • 4 ozs. cream cheese, cut into pieces
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup raisins

Directions:

PREHEAT oven to 350º F.

PLACE sugar, 1/2 cup water and cream of tartar in 4-cup microwave-safe glass measure.* Heat on HIGH (100%) power for 7 to 9 minutes, stopping every few minutes (Do not stir!) or until mixture turns golden brown (Sugar mixture will boil rapidly. As mixture gets hotter, check more frequently, as it will turn golden fast!). Using a potholder, quickly and carefully pour sugar mixture onto bottom of 9 x 2-inch-round cake pan. Holding the pan with potholders, care swirl around bottom and sides to coat.

COMBINE bread, evaporated milk, sweetened condensed milk, eggs, remaining 1/4 cup of water, cream cheese, vanilla extract and cinnamon in large bowl. Let soak for 5 minutes. Place mixture in blender; cover. Pulse a few times until blended.

POUR batter into prepared baking pan. Sprinkle raisins onto batter (most of the raisins will sink). Place baking pan in larger pan; fill pan with hot water to a depth of 1 inch.

BAKE for 55 to 60 minutes or until knife inserted near center comes out clean. Remove pan from water. Cool on wire rack for 1 1/2 hours. Cover; refrigerate for at least 4 hours or overnight.

TO SERVE: Let pan sit in hot water for a minute. Remove from water. Run small spatula around edge of flan. Invert serving platter over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce.

*NOTE: If a 4-cup measure is not available, sugar mixture can be prepared in large, microwave-safe glass bowl. Follow instructions as stated for glass measure; some additional time may be necessary. Watch carefully!

TIP:
• Sugar mixture can also be prepared on stovetop. Place sugar, 1/2 cup water and cream of tarter in medium, heavy-duty saucepan. Heat over medium-high heat for 25 to 30 minutes (Do not stir!) or until mixture turns golden brown. As mixture gets hotter, check more frequently, as it will turn golden fast.


Reviews:

Review This Recipe
  •  Star(s)

    A step back in time.

    ca aikman from Indianapolis, IN

    It took me a while to get to this recipe but I'm glad I did. It's mildly easy to make and a crowd pleaser.

  •  Star(s)

    Sharing memories of long ago.

    gloria monroe from

    I finally had a chance to make this and it is so very good. It is different than the one I had growing up, but it sure brought back memories of many years ago when I was just a kid. Thanks for sharing such a delectable recipe! I will definitely make it again!

  •  Star(s)

    Memories are sweet

    Glenn Lewis from Lodi, CA

    WOW! Reminds me of my grandmother's bread pudding. Tastes almost like her's!

  •  Star(s)

    Grandmothers bread pudding

    Pat Pruitt from Springdale, AR

    Someone at church kept asking for Bread Pudding. Every time we had a pot luck, he wanted Bread Pudding. I found this recipe and it sounded very close to my Grandmothers. She had passed away and I did not have her recipe so I tried this one. It was very good and it was very close to my grandmothers. Now every time we have a potluck he reminds me not to forget the bread pudding.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 320
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 200mg (8% of DV)
  • Carbohydrates: 50g (17% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 40g
  • Protein: 8g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 20% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

My Grandmother’s Bread Pudding

Ingredients

  • 1 cup granulated sugar
  • 3/4 cup water, divided
  • 1/8 teaspoon cream of tartar
  • 6 slices day-old bread with crusts (about 6 oz.), torn up
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 3 large eggs, lightly beaten
  • 4 ozs. cream cheese, cut into pieces
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup raisins

 

Directions

PREHEAT oven to 350º F.

PLACE sugar, 1/2 cup water and cream of tartar in 4-cup microwave-safe glass measure.* Heat on HIGH (100%) power for 7 to 9 minutes, stopping every few minutes (Do not stir!) or until mixture turns golden brown (Sugar mixture will boil rapidly. As mixture gets hotter, check more frequently, as it will turn golden fast!). Using a potholder, quickly and carefully pour sugar mixture onto bottom of 9 x 2-inch-round cake pan. Holding the pan with potholders, care swirl around bottom and sides to coat.

COMBINE bread, evaporated milk, sweetened condensed milk, eggs, remaining 1/4 cup of water, cream cheese, vanilla extract and cinnamon in large bowl. Let soak for 5 minutes. Place mixture in blender; cover. Pulse a few times until blended.

POUR batter into prepared baking pan. Sprinkle raisins onto batter (most of the raisins will sink). Place baking pan in larger pan; fill pan with hot water to a depth of 1 inch.

BAKE for 55 to 60 minutes or until knife inserted near center comes out clean. Remove pan from water. Cool on wire rack for 1 1/2 hours. Cover; refrigerate for at least 4 hours or overnight.

TO SERVE: Let pan sit in hot water for a minute. Remove from water. Run small spatula around edge of flan. Invert serving platter over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce.

*NOTE: If a 4-cup measure is not available, sugar mixture can be prepared in large, microwave-safe glass bowl. Follow instructions as stated for glass measure; some additional time may be necessary. Watch carefully!

TIP:
• Sugar mixture can also be prepared on stovetop. Place sugar, 1/2 cup water and cream of tarter in medium, heavy-duty saucepan. Heat over medium-high heat for 25 to 30 minutes (Do not stir!) or until mixture turns golden brown. As mixture gets hotter, check more frequently, as it will turn golden fast.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

My Grandmother’s Bread Pudding

Add to Folder Cancel

recipe added successfully!

My Grandmother’s Bread Pudding was added to your  folder.

Close

share with your friends

My Grandmother’s Bread Pudding