This Sourdough Bread Pudding is a warm and comforting treat that’s perfect for using up stale bread. It’s rich, slightly sweet, and filled with flavors that will make your taste buds sing!
Trust me, the crispy edges and soft center are like a warm hug in dessert form. I love serving it with a scoop of ice cream on top—pure happiness on a plate!
Key Ingredients & Substitutions
Sourdough Bread: Slightly stale sourdough works best for this recipe. If you don’t have sourdough, try using any crusty bread like French or Italian. Just remember to let it sit out to dry a bit first!
Milk & Cream: I use whole milk and heavy cream for richness. If you want to lighten things up, use 2% milk or almond milk. Just note that it may change the texture slightly.
Eggs: Large eggs give the pudding its custardy texture. If you’re avoiding eggs, use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for each egg, although the texture may vary.
Sugars: Granulated and brown sugars add sweetness and depth. If you prefer, you can substitute honey, maple syrup, or coconut sugar to taste.
Dried Fruits: Raisins or dried cranberries add flavor. You can use any dried fruit you love—chopped apricots or cherries work beautifully too!
How Do I Ensure My Bread Pudding is Perfectly Custardy?
Getting the right custard consistency is key! Here’s how you can achieve that:
- Start with 1-inch bread cubes for even soaking.
- Let the bread soak in the egg mixture. Press down gently so that all the bread gets the custard mixture.
- Check for doneness by inserting a knife in the center. It should come out clean when the pudding is ready.
- Don’t skip the resting time after baking. This helps it set and makes serving easier!
Follow these tips, and you’ll have a creamy, delicious Sourdough Bread Pudding every time! Enjoy!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Base:
- 6 cups sourdough bread, cut into 1-inch cubes (preferably slightly stale)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
For Flavoring:
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries
For Topping:
- 2 tablespoons unsalted butter, melted
- Optional: fresh thyme or herbs for garnish
- Maple syrup or caramel sauce for serving
Time Needed
This Sourdough Bread Pudding takes about 15 minutes to prepare and 45-55 minutes to bake. Plus, you’ll want to let it cool for about 10-15 minutes before serving. Total time: approximately 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). Grab a 9×9-inch baking dish and grease it well with butter or non-stick spray to prevent sticking.
2. Mixing the Bread and Dried Fruits:
In a large mixing bowl, add the cubed sourdough bread. Sprinkle the raisins or dried cranberries over the bread, ensuring they are evenly distributed.
3. Combining the Custard Ingredients:
In a separate bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined and smooth.
4. Soaking the Bread:
Pour the egg mixture over the bread cubes. With a gentle touch, press down on the bread to make sure each piece absorbs the custard mixture. Allow it to sit for about 15-20 minutes to soak up all that goodness.
5. Adding Butter:
Drizzle the melted butter over the top of the soaked bread mixture for added richness and flavor.
6. Baking Time:
Transfer the mixture to your prepared baking dish, spreading it evenly. Bake in the preheated oven for 45-55 minutes. Keep an eye out for a golden-brown top, and check that a knife inserted into the center comes out clean.
7. Cooling and Serving:
Once baked, remove the bread pudding from the oven and let it cool for about 10-15 minutes to set. Serve warm, drizzled with maple syrup or caramel sauce, and sprinkle with fresh thyme if desired.
Enjoy your warm, rich Sourdough Bread Pudding, complete with crisp edges and a beautifully soft center!
Can I Use Fresh Sourdough Bread Instead of Stale?
Yes, you can use fresh sourdough bread, but it’s best to allow it to dry out a bit first. Leave it out for a few hours or toast the cubes lightly to help them absorb the custard without becoming mushy.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can replace heavy cream with half-and-half or a mixture of milk and sour cream for a similar richness. Just keep in mind that the texture might change slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave or in a preheated oven at 350°F (175°C) until warmed through.
Can I Add Other Ingredients to the Pudding?
Absolutely! Feel free to add nuts like pecans or walnuts, or even chocolate chips for a sweet twist. Just make sure any additional ingredients are balanced with the custard to maintain its texture.
