Sourdough bread pudding is a deliciously comforting dessert that transforms leftover sourdough bread into a sweet and satisfying treat. It’s a blend of fluffy custard and crispy bread, creating a wonderful texture contrast that’s perfect for any occasion. Whether you’re looking for a sweet brunch option or a cozy dessert to warm up your evenings, this bread pudding is sure to please.

Recipe Information

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4-6
Difficulty Level: Easy

Nutrition Information

Calories per serving: Approximately 350
Protein: 9 grams per serving
Carbohydrates: 45 grams per serving
Fat: 15 grams per serving
Fiber: 2 grams per serving
Sugar: 25 grams per serving
Sodium: 300 mg per serving

Why Make This Sourdough Bread Pudding

Making sourdough bread pudding is an excellent way to utilize leftover bread while indulging yourself in a rich and creamy dessert. The sourdough adds a delightful tanginess that balances the sweetness of the custard and brown sugar sauce, making each bite a perfect blend of flavors. Plus, it’s versatile! You can easily customize it by adding your favorite nuts, fruits, or even a scoop of ice cream. This recipe is not only easy but also minimizes food waste, proving that delicious desserts can come from the simplest of ingredients.

How to Make Sourdough Bread Pudding

Ingredients:

4-6 slices day old sourdough bread (cut into 1" cubes)
2 tablespoons butter (melted and cooled)
4 eggs (beaten)
2 cups whole milk
1/2 cup cane sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup butter
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon salt
3/4 cup chopped pecans

Directions:

Step 1: Preheating and Preparing

Preheat the oven to 350°F (175°C) and prepare a glass 8×8 baking dish by greasing it with a small amount of butter or oil.
Step 2: Assembling the Bread

Add the bread cubes to the prepared baking dish, spreading them out evenly.
Step 3: Mixing the Custard

In a large mixing bowl, combine the melted butter, beaten eggs, whole milk, cane sugar, ground cinnamon, ground nutmeg, and vanilla extract. Whisk well to combine until creamy and smooth.
Step 4: Soaking the Bread

Pour the egg and milk mixture evenly over the bread cubes, pressing the cubes down until they are covered and soaking up the liquid. Let it sit for about 5 minutes, then press down again to ensure all bread is soaked.
Step 5: Baking the Pudding

Bake in the preheated oven, uncovered, for 50-60 minutes, or until the mixture has set in the middle but is still slightly jiggly.
Step 6: Preparing the Topping

Remove the bread pudding from the oven and allow it to cool slightly while you prepare the brown sugar and pecan topping. In a small saucepan, add the brown sugar, butter, milk, vanilla, lemon juice, and salt. Bring to a simmer over medium-high heat, whisking well to combine and stirring often to prevent burning.
Step 7: Serving the Bread Pudding

Once the topping is fully combined, remove from heat. Sprinkle the top of the bread pudding with the chopped pecans, then drizzle with the brown sugar sauce. You can also serve individual portions and allow guests to add the sauce and pecans as desired.

How to Serve Sourdough Bread Pudding

Serve the bread pudding warm, drizzled with the luscious brown sugar sauce and topped with pecans. A scoop of vanilla ice cream or a dollop of whipped cream makes a wonderful addition, elevating the experience into pure comfort food bliss. It’s perfect for family gatherings, brunch, or as a cozy dessert after dinner.

How to Store Sourdough Bread Pudding

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave for a quicker option.

Expert Tips for Perfect Sourdough Bread Pudding

Use Stale Bread: Day-old or stale sourdough bread works best as it soaks up the custard mixture more effectively without becoming too mushy.
Customize Flavors: Feel free to mix in dried fruits like raisins or cherries, or even chocolate chips for a different twist.
Watch the Baking Time: Ovens can vary in heat; keep an eye on your pudding during the last 10 minutes to avoid overcooking.
Let it Rest: Letting the pudding cool for a bit before serving allows it to set properly making it easier to cut into squares.

Delicious Variations

Chocolate Chip Sourdough Bread Pudding: Add semi-sweet chocolate chips to the mixture for a delightful chocolatey version.
Fruit Lover’s Bread Pudding: Incorporate sliced bananas or diced apples for a fruity twist.
Pumpkin Spice Bread Pudding: Replace some of the milk with pumpkin puree and add pumpkin spice for a seasonal treat.

Frequently Asked Questions

Can I use fresh sourdough bread for this recipe?
Using fresh sourdough bread can result in a mushy texture. It’s best to use day-old bread or stale bread for optimal soaking.
Is it possible to make this recipe ahead of time?
Yes! You can prepare the bread pudding mixture, assemble it in the baking dish, cover it, and refrigerate it for up to 24 hours before baking.
Can I freeze sourdough bread pudding?
Absolutely! Wrap tightly and freeze for up to 2 months. Allow to thaw in the refrigerator overnight before reheating.
What can I substitute for whole milk?
You can use almond milk or oat milk, but keep in mind that the flavor may change slightly.
Can this bread pudding be made without eggs?
For a vegan version, you can substitute eggs with a flaxseed meal or a commercial egg replacer.

Conclusion

This sourdough bread pudding is a heartwarming dessert that brilliantly turns simple ingredients into something incredible. It’s a perfect solution for utilizing leftover bread, ensuring nothing goes to waste. The blend of textures, flavors, and delightful aromas makes it a standout at any event. Give this recipe a try—you’ll be pleasantly surprised at how much your family and friends will love this sweet, indulgent dish!