My Grandmother’s Bread Pudding

My Grandmother’s Bread Pudding

In this recipe:

based on 4 reviews
This Looks YUMMY!
20 min.
165 min.
12 servings

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.


  • 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
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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!


• 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.

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A step back in time.

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.

- ca aikman from Indianapolis, IN

Sharing memories of long ago.

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!

- gloria monroe from

Memories are sweet

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

- Glenn Lewis from Lodi, CA

Grandmothers bread pudding

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.

- Pat Pruitt from Springdale, AR

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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.

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