This Sourdough Bread Pudding is a cozy treat made with leftover sourdough bread, eggs, milk, and a touch of cinnamon. It’s warm, comforting, and perfect for dessert!
I like to top mine with whipped cream or a scoop of ice cream. It’s like a warm hug on a plate! Plus, using sourdough gives it a unique flavor that makes it extra special!
Key Ingredients & Substitutions
Sourdough Bread: This is the star of the dish! Day-old sourdough works best as it helps absorb the custard mixture. If you don’t have sourdough, you can substitute with any crusty bread like French or Italian bread.
Whole Milk: Whole milk creates a rich flavor and creamy texture. If you prefer a lighter option, you can use low-fat milk or almond milk, though that might slightly change the texture.
Eggs: Eggs provide structure and richness. If you need an egg substitute, try 1/4 cup of unsweetened applesauce per egg or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Granulated Sugar: This is essential for sweetness. Brown sugar can be a great swap if you want a deeper flavor. You can cut back on the sugar if your bread is already sweet, like if you use a flavored sourdough.
Cinnamon: The warm flavor of cinnamon is traditional in bread pudding. If you’re not a fan, feel free to reduce the amount or use nutmeg instead for a different twist.
How Do You Ensure Your Bread Pudding is Perfectly Soaked?
The soaking step is crucial for the best texture in your pudding. You want the bread to absorb the custard as much as possible without turning into mush. Here are some steps to perfect this:
- Let the bread soak for at least 20 minutes. This will ensure that it absorbs the egg and milk mixture.
- Gently press the bread down with a spoon or spatula. This helps it soak up the liquid better.
- For an even richer flavor, consider refrigerating it after pouring the custard over the bread. Letting it sit overnight is even better!
By taking your time with these steps, you’ll have a wonderfully creamy and flavorful bread pudding that everyone will love!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Bread Pudding:
- 6 cups sourdough bread, cut into 1-inch cubes (preferably a few days old)
- 3 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins or dried fruit (optional)
- 4 tablespoons unsalted butter, melted (plus extra for greasing)
For Serving:
- Powdered sugar or maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 45-55 minutes for baking. If you choose to let it sit for a few hours before baking, you can prepare it ahead of time and let the bread soak up all that delicious custard. Altogether, you’ll spend about an hour to an hour and a half on this sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread pudding cooks evenly and gets a nice golden crust.
2. Prepare the Baking Dish:
Lightly grease a 9×13-inch baking dish (or one similar in size) with some butter. This will prevent the pudding from sticking.
3. Add the Bread:
Place the sourdough bread cubes into the prepared baking dish. If you want to add some sweetness and texture, sprinkle the raisins or dried fruit evenly over the bread cubes.
4. Make the Custard Mixture:
In a large mixing bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until everything is well combined. This is going to be the custard that soaks into your bread!
5. Combine Bread and Custard:
Pour the custard mixture evenly over the bread cubes in the baking dish. Press down lightly with a spoon or spatula to help the bread soak up the custard.
6. Add Butter:
Drizzle the melted butter evenly over the top of the mixture—this will help create a nice, crisp top.
7. Let it Soak:
Now, let the mixture sit for at least 20 minutes at room temperature. This step allows the bread to absorb the custard fully. If you have time, cover it and refrigerate for a few hours or overnight; this is even better!
8. Bake:
Place the baking dish in the preheated oven and bake for 45-55 minutes. You’re looking for a golden brown top and a knife inserted into the center should come out clean.
9. Cool and Serve:
Once baked, remove the bread pudding from the oven and let it cool slightly. This is a perfect time to whip up some cream or get out the maple syrup! Serve warm, and if you’d like, dust with powdered sugar or drizzle some maple syrup on top for added sweetness.
Enjoy your warm, comforting sourdough bread pudding! It’s a delightful way to use up leftover bread and warm your heart at the same time!
Can I Use Fresh Sourdough Bread for This Recipe?
While day-old sourdough is ideal for better absorption, you can use fresh sourdough. Just cut it into cubes and let it sit out for a few hours to dry slightly, which will help it soak up the custard better.
What Can I Substitute for Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce for each egg or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help maintain the richness and texture of the pudding.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or in the oven at a low temperature until heated through.
Can I Freeze Sourdough Bread Pudding?
Yes, you can freeze bread pudding! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.