This Sourdough Bread Pudding is a warm, comforting dish that’s perfect for using leftover bread. With a creamy filling and hints of cinnamon, it’s simply delightful!
I love how it uses sourdough, making it extra tasty. Plus, it’s super easy to whip up and makes your home smell amazing—just try to resist snagging a few bites before it’s ready!
Key Ingredients & Substitutions
Sourdough Bread: Use day-old sourdough for the best texture. If you don’t have sourdough, any crusty bread like French or Italian can work. Just make sure it’s a bit stale to absorb the custard well.
Milk & Cream: Whole milk gives a rich flavor, and heavy cream adds creaminess. For a lighter option, you can substitute with 2% milk or even use almond or coconut milk for a dairy-free version. Just keep in mind it may change the taste a bit.
Eggs: Eggs are essential for binding the pudding. If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will add a bit of sweetness, so adjust sugar accordingly.
Raisins or Currants: These are optional but add great texture and sweetness. Feel free to swap them for chopped nuts or dried cranberries if you prefer a different flavor. If you skip them, you might want to increase the sugar slightly.
How Do I Ensure My Bread Pudding is Creamy?
Getting that perfect creamy texture is essential. Make sure your bread cubes are toasted lightly to help them soak up the custard without getting mushy. Here’s how:
- Lightly toast your bread: Bake them for 5-7 minutes at 350°F to dry them out a bit.
- Let it soak: Once you mix the bread with the custard, let it sit for at least 15-20 minutes. This helps the bread absorb the liquid well.
- Check doneness: When baking, the pudding should be set on the edges but slightly soft in the middle. That slight jiggle indicates creaminess!
By following these tips, you’ll have a delicious, creamy Sourdough Bread Pudding every time!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 6 cups sourdough bread, cut into 1-inch cubes (preferably a day or two old)
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup raisins or currants (optional)
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
How Much Time Will You Need?
This Sourdough Bread Pudding recipe will take about 15 minutes to prepare and 45-55 minutes to bake, totaling around 1 hour to 1 hour and 15 minutes from start to finish. Plus, a little cooling time before serving!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While it’s heating, butter a medium-sized baking dish to ensure your pudding doesn’t stick.
2. Toasting the Sourdough Bread:
Next, spread the cubed sourdough bread on a baking sheet. If your bread isn’t already a bit stale, toast it in the oven for 5-7 minutes to dry it out slightly. This step helps the bread absorb the custard much better.
3. Mixing the Custard:
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, ground cinnamon, and nutmeg until smooth. Gradually pour in the milk and cream, whisking until everything is well combined.
4. Soaking the Bread:
Add the toasted sourdough cubes to the custard mixture, along with the raisins or currants if you’re using them. Gently stir to coat all the bread pieces, and then let the mixture sit for about 15-20 minutes. This soaking time allows the bread to soak up the wonderful flavors!
5. Baking the Pudding:
After soaking, transfer the bread mixture into the prepared baking dish. Drizzle the melted butter evenly over the top. Bake in your preheated oven for 45-55 minutes. Your pudding is done when the custard is set and the top is golden brown. A knife inserted in the center should come out clean!
6. Cooling and Serving:
Once done, remove the pudding from the oven and let it cool for a few minutes. Before serving, dust the top with powdered sugar. Serve warm, and if you like, add a dollop of whipped cream or a drizzle of caramel sauce for an extra treat!
Enjoy your delicious Sourdough Bread Pudding!
Can I Use Fresh Sourdough Instead of Day-Old?
It’s best to use day-old sourdough since slightly stale bread absorbs the custard better without becoming too mushy. If you only have fresh sourdough, lightly toast it in the oven to dry it out before using.
Can I Add Other Ingredients to the Pudding?
Absolutely! Feel free to customize your bread pudding by adding chocolate chips, nuts, or fresh fruit like berries or bananas. Just keep an eye on the sugar level if you’re adding sweeter ingredients!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can enjoy it cold or reheat it in the oven or microwave for a few minutes until warmed through.
Is This Recipe Freezer-Friendly?
Yes! You can freeze the bread pudding before baking. Just cover it well and freeze for up to 3 months. When you’re ready to bake, thaw in the fridge overnight, then bake as usual.