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 also incredibly saccharine, so if you're looking for something to satisfy that stubborn sweet tooth, then try this Sourdough Bread Pudding. This is a quick, delicious and easy dessert recipe, and especially perfect for your weekend parties!
Table of Contents
- 4–6 slices of sourdough bread a day cut into 1″ cube
- 2 tablespoons melted and cooled butter
- 4 beaten eggs
- 2 glasses of whole milk
- 1/2 cup sugar cane
- 1 spoon ground cinnamon
- 1/8 tsp ground nutmeg
- 1 spoon vanilla extract
Optional filling
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons. milk
- 1 spoon vanilla extract
- 1/2 tsp lemon juice
- 1/4 tsp salt
- 3/4 cup chopped pecans
- Preheat the oven to 350 degrees Fahrenheit and coat a glass baking dish with a very small amount of butter or olive oil.
- Add the bread cubes to the prepared baking dish and spread them evenly.
- In a large mixing bowl, combine the melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Stir or whisk to combine.
- Pour the mixture of eggs and milk over the bread cubes, spreading it evenly so that the bread cubes are well soaked. Set this aside for 5 minutes and then press the bread cubes down.
- Bake in the preheated oven, uncovered, for 50-60 minutes, or until the mixture is set in the center but slightly wobbly.
- Remove from the oven and let it cool while we prepare the topping.
- Add the brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan and bring to a boil over medium-high heat. Whisk the mixture until everything is well combined and stir occasionally to prevent burning.
- Once the mixture is completely combined, remove from heat.
- Sprinkle the top of the bread pudding with chopped pecans and drizzle with the brown sugar sauce.
- Preparation time: 30 min
- Cooking time: 60 min
- Category: dessert
- Kitchen: US
Nutrition
- Serving Size: 1 slice
- Calories: 398 kcal
- Fat: 19 g
- Saturated fat: 7 g
- Carbohydrates: 48 g
- Protein: 10 g
Keywords: sourdough bread pudding
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 soft. This can be topped with your flavoring of choice, I like to add a sweet and crunchy topping, with brown sugar and toasted pecans for a delicious crunch.
This is the ultimate bread pudding recipe because the array of flavors makes every bite delicious. From sweet to sourdough undertones, you won't be able to stay away from this delicious 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 strange that it's not even considered for recipes like these. With an abundance of nutritional benefits, not to mention unique and award-winning flavors, it seems almost criminal not to include it in your bread pudding!
This is a great way to use up any leftover sourdough bread, especially for those bakers who like to bake a new batch of sourdough at least 3 times a week (guilty)!
So if you're worried about your crusty bread, don't worry and minimize wastage with this great Sourdough Bread Pudding!
The best sourdough bread pudding recipe
Among the variety of bread pudding recipes, sourdough is definitely my favorite. The contrasting flavors and incredible textures are what make this dessert worth it. So if you're planning to change up your breakfast, why not serve this delicious sourdough pudding?
- Business: Dessert
- kitchen: American
- Recipe yield: 8 servings
- Calories: 398 kcal
- Preparation time: 30 min
- COOKING TIME: 60 min
- Total time: 1H30M
Ingredients
- 4-6 slices of sourdough bread a day cut into 1-inch cubes
- 2 tablespoons. melted and cooled butter
- 4 beaten eggs
- 2 glasses of whole milk
- 1/2 cup cane sugar
- 1 spoon. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1 spoon. vanilla extract
Optional filling
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons. milk
- 1 spoon. vanilla extract
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 3/4 cup chopped pecans
GUIDELINES
- Preheat the oven to 350 degrees Fahrenheit and coat a glass baking dish with a very small amount of butter or olive oil.
- Add the bread cubes to the prepared baking dish and spread them evenly.
- In a large mixing bowl, combine the melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Stir or whisk to combine.
- Pour the mixture of eggs and milk over the bread cubes, spreading it evenly so that the bread cubes are well soaked. Set this aside for 5 minutes and then press the bread cubes down.
- Bake in the preheated oven, uncovered, for 50-60 minutes, or until the mixture is set in the center but slightly wobbly.
- Remove from the oven and let it cool while we prepare the topping.
- Add the brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan and bring to a boil over medium-high heat. Whisk the mixture until everything is well combined and stir occasionally to prevent burning.
- Once the mixture is completely combined, remove from heat.
- Sprinkle the top of the bread pudding with chopped pecans and drizzle with the brown sugar sauce.
Nutrition
- Calories: 398 kcal
- Carbohydrates: 48 g
- Protein: 10 g
- Fat: 19 g
- Saturated fat: 7 g
Top tips for making sourdough bread pudding
- Normally, bread pudding recipes include milk and heavy cream, but you can adjust this to suit your personal taste. For a more balanced taste, you can easily choose half cream and half milk, and for a pudding that stays easier on the stomach, omit the heavy cream altogether. Additionally, you can choose a non-dairy alternative such as soy milk, coconut milk or coconut cream.
- Like French toast and croutons, you'll want to go for stale bread when it comes to this type of dessert, simply because it's the best at keeping its texture while baking.
- Experiment with different fruits and nuts to bring out fun textures and flavors. For example, top your pudding with dried cranberries, figs, apricots, chopped walnuts, pecans or chocolate chips for a fun treat. You can also choose fresh fruit, such as blueberries, raspberries and sliced peaches.
- Be sure to press the bread into the milky coating to ensure that each piece of bread is thoroughly soaked.
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 quick reheat and enjoy!
Can you make this sourdough bread pudding in advance?
Yes, absolutely! The bread pudding can be baked and refrigerated for several days. This is great for those who work full-time and want to serve a dessert at a weekend get-together without the stress of baking it during the day.
Bread Pudding with Dough
A great way to use up old pieces of sourdough bread is to make a delicious dessert out of it, because what could go wrong?
If you want a gluten-free alternative that's similar and simple to make, try this one gluten free cake.
Check out more sourdough cakes:
Frequently asked questions
What kind of bread should you use for bread pudding?
You should use stale bread, leftover bread, or any type of bread that doesn't make it all the way. If you prefer, you can also use store-bought bread.
