Easy Depression-Era Bread Pudding Recipe

If you’ve been with us for a while, you know we love leaning into traditional recipes that stretch our grocery dollars and taste like home.

Today, we’re sharing a true classic—bread pudding, the way our great-grandmothers might’ve made it during the Great Depression.

This humble dessert has stood the test of time for good reason.

It uses up what most folks would toss—like stale bread and leftover jam—and turns it into something warm, cozy, and satisfying.

No fancy ingredients, no complicated steps—just simple pantry staples, mixed with love and baked until golden.

Let’s get right to it!

Why We Love This Recipe

• Frugal – Uses leftover bread, eggs, milk, and pantry flavorings
• Flexible – Add whatever jam, jelly, or fruit filling you have on hand
• Family-friendly – Tastes like a cobbler but with a hearty, bready twist
• Easy – No mixer, no special equipment—just a bowl and a baking dish

Depression-Era Bread Pudding: The Basics

This recipe is endlessly adaptable, but the base mixture stays the same:

Base Ingredients:

• 4 cups of bread (cubed or torn into chunks)
• 2 cups milk (any kind, even dairy-free)
• 2 eggs
• ½–¾ cup sugar (adjust based on added fruit or sweeteners)
• 1 tsp pumpkin pie spice (or just cinnamon)
• 1 tsp vanilla extract

Optional Add-ins:

• Fruit jam, jelly, or pie filling (we used blueberry!)
• Raisins, dried fruit, chopped nuts, or a splash of maple syrup

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 350°F.

2. Cube the Bread

Tear or cut bread into bite-sized pieces—use stale bread if you have it, but fresh works too. Fill an 8×8-inch baking dish about ¾ of the way full (roughly 4 cups of bread).

💡 Frugal Tip: Ends, leftover sandwich bread, or mismatched slices all work great here.

3. Make the Custard Mixture

In a bowl, whisk together:

• 2 eggs
• 2 cups milk
• ½–¾ cup sugar (we used ½ cup since the blueberry filling was sweet)
• 1 tsp pumpkin pie spice (or substitute cinnamon)
• 1 tsp vanilla (we eyeball this—no shame!)

4. Optional: Add Jam or Fruit Filling

We had some homemade blueberry pie filling on hand that was a little too runny for pie, so we used about ¼ cup in the custard. Stir it in until fully combined. This adds flavor, sweetness, and color.

5. Pour Over the Bread

Slowly pour the custard mixture over your bread, trying to coat it as evenly as possible. Then gently press down the bread with a spatula or spoon so it soaks up the liquid.

It won’t be fully submerged, and that’s okay!

6. Bake

Bake at 350°F for 45 minutes, until the top is golden brown and the custard is set.

Your kitchen will smell heavenly, and you’ll have a dessert that feels like it came straight from Grandma’s table.

Serve It Up

Just like a good fruit cobbler, this bread pudding is best served warm—especially with a scoop of vanilla ice cream if you have it. The texture is hearty and satisfying, with crispy tops and soft, custard-soaked centers.

And just like that, you’ve turned pantry scraps into a dessert your whole family will love!

Print