Wondering what to do with all that stale sourdough bread? The answer is something sweet. Anything turned into a pudding is not only delicious but incredibly saccharine, so if you’re looking for something to satiate that stubborn sweet tooth, then try this sourdough bread pudding. This is a quick, delicious, and easy dessert recipe, and particularly perfect for your weekend parties!
Table of Contents
- What is Sourdough Bread Pudding?
- Why Use Sourdough Bread For Bread Pudding?
- The Best Sourdough Bread Pudding Recipe
- Best Tips For Making Sourdough Bread Pudding
- How to Serve And Eat Sourdough Bread Pudding?
- Can You Make This Sourdough Bread Pudding in Advance?
- Sourdough Bread Pudding
- FAQs
Best Sourdough Bread Pudding Recipe
If you’re planning to shake up your breakfast meals, why not serve this scrumptious sourdough bread pudding?
- Total Time: 1.5 hrs
- Yield: 1 cake/8 slices 1x
Ingredients
- 4–6 slices of day-old sourdough bread cut into 1″ cubes
- 2 tbsp melted and cooled butter
- 4 eggs beaten
- 2 cups of whole milk
- 1/2 cup cane sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tsp vanilla extract
Optional topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tbsp. milk
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a glass baking dish with a very small amount of butter or olive oil.
- Add bread cubes to the prepared baking dish, and spread them out evenly.
- In a large mixing bowl, combine melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Mix or whisk to combine.
- Pour the egg and milk mixture over the top of the bread cubes, spreading it evenly, so that the cubes of bread are soaked thoroughly. Set this aside for 5 minutes, and then press the bread cubes down.
- Bake this in a preheated oven, uncovered for 50-60 minutes, or until the mixture has set in the center, but is slightly jiggly.
- Remove it from the oven, and allow it to cool, while you prepare the topping.
- Add brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan, and let this simmer over medium-high heat. Whisk the mixture until everything is well combined, and stir occasionally to prevent burning.
- Once the mixture is thoroughly combined, remove it from the heat.
- Sprinkle the top of the bread pudding with chopped pecans, and drizzle with brown sugar sauce.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Fat: 19 g
- Saturated Fat: 7 g
- Carbohydrates: 48 g
- Protein: 10 g
What is Sourdough Bread Pudding?
Sourdough bread pudding involves stale chunks of sourdough bread cubes, coated in a creamy-milky base, then baked until nice and tender. This can be topped with your choice of flavoring, I like to add a sweet and crunchy topping, with brown sugar, and toasted pecans for a delicious crunch.
This is the best bread pudding recipe because the array of flavors makes every bite delicious. From sweet to hints of sourdough tang, you won’t be able to keep away from this scrumptious homemade sourdough bread pudding!
Why Use Sourdough Bread For Bread Pudding?
If you’re wondering why sourdough bread, then we say, why not? You see sourdough bread has come so far, that it’s almost odd to not even consider it for recipes like these. With an abundance of nutritious benefits, not to mention unique and appreciated flavors, it seems almost criminal to not have it included in your bread pudding!
This is a great way to make use of any leftover sourdough bread, especially for those bakers that like to bake a new batch of sourdough at least 3 times a week (guilty)!
So if you’re worried about your crusty sourdough bread, don’t fret and minimize waste with this excellent sourdough bread pudding!
The Best Sourdough Bread Pudding Recipe
Amongst the variety of bread pudding recipes, sourdough is by far my favorite. The contrasting flavors, and incredible textures, is what make this dessert worthwhile. So if you’re planning to shake up your breakfast meals, why not serve this scrumptious sourdough bread pudding?
- Type: Dessert
- Cuisine: American
- Recipe yield: 8 servings
- Calories: 398kcal
- Preparation time: 30 mins
- Cooking time: 60 mins
- Total time: 1H30M
Ingredients
- 4-6 slices of day-old sourdough bread cut into 1″ cubes
- 2 tbsp. melted and cooled butter
- 4 eggs beaten
- 2 cups of whole milk
- 1/2 cup cane sugar
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 tsp. vanilla extract
Optional topping
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tbsp. milk
- 1 tsp. vanilla extract
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a glass baking dish with a very small amount of butter or olive oil.
- Add bread cubes to the prepared baking dish, and spread them out evenly.
- In a large mixing bowl, combine melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Mix or whisk to combine.
- Pour the egg and milk mixture over the top of the bread cubes, spreading it evenly, so that the cubes of bread are soaked thoroughly. Set this aside for 5 minutes, and then press the bread cubes down.
- Bake this in a preheated oven, uncovered for 50-60 minutes, or until the mixture has set in the center, but is slightly jiggly.
- Remove it from the oven, and allow it to cool, while you prepare the topping.
- Add brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan, and let this simmer over medium-high heat. Whisk the mixture until everything is well combined, and stir occasionally to prevent burning.
- Once the mixture is thoroughly combined, remove it from the heat.
- Sprinkle the top of the bread pudding with chopped pecans, and drizzle with brown sugar sauce.
Nutrition
- Calories: 398kcal
- Carbohydrates: 48g
- Protein: 10g
- Fat: 19g
- Saturated fat: 7g
Best Tips For Making Sourdough Bread Pudding
- Normally, bread pudding recipes include both milk and heavy cream, but you can adjust this to suit your personal taste. For a more balanced taste, you can easily opt for half cream and half milk, and for a pudding that sits easier in the stomach, get rid of the heavy cream altogether. Additionally, you could opt for a non-dairy alternative like soy milk, coconut milk, or coconut cream.
- Much like French toast and croutons, you’ll want to go for stale bread when it comes to this type of dessert, simply because it is best at holding its structure while baking.
- Experiment with different fruits and nuts, to bring forth fun textures and flavors. For instance, top your pudding with dried cranberries, figs, apricots, chopped pecans, walnuts, or chocolate chips for a fun treat. You can even opt for fresh fruit, like blueberries, raspberries, and sliced peaches.
- Make sure you press the bread into the milky coating, to ensure that each piece of bread has thoroughly soaked through.
How to Serve And Eat Sourdough Bread Pudding?
You can bake the bread pudding, and store it covered in the refrigerator until it’s time to eat. When you’re ready to serve, pop it in the oven for 10 minutes for a rapid reheat, and enjoy!
Can You Make This Sourdough Bread Pudding in Advance?
Yes, absolutely! You can bake the bread pudding and store it in the refrigerator for a couple of days. This is great for those who work full-time and want to serve a dessert at a weekend gathering, without the stress of baking it on the day.
Sourdough Bread Pudding
A great way to utilize bits of old sourdough bread is to make a delicious dessert out of it, because what can go wrong?
If you want a gluten-free alternative that’s similar and simple to make, try this gluten free dump cake.
Check out more sourdough desserts:
FAQs
What Type of Bread Should You Use For Bread Pudding?
You should use stale bread, leftover bread, or any type of bread that didn’t quite make it. You can also use store-bought bread if preferred.
What is The Difference Between Bread Pudding and French Toast Casserole?
French toast casserole contains more eggs, while bread pudding contains more milk and cream.
