This warm and comforting sourdough bread pudding is a delightful treat! Made with crusty sourdough bread, eggs, milk, and a hint of vanilla, it’s both sweet and buttery.
I love serving this with a scoop of ice cream on top—it’s like a hug in dessert form! Plus, it’s a great way to use up leftover bread. Who knew being thrifty could taste so good?
Key Ingredients & Substitutions
Sourdough Bread: This is the star of the dish! Using day-old sourdough gives the best texture. If you don’t have sourdough, you can substitute with any crusty bread like French bread or even brioche for a sweeter twist.
Raisins or Currants: These add sweetness and chewiness. You can swap them with chopped nuts, like walnuts or pecans, for extra crunch. Dried cherries or cranberries also work well!
Heavy Cream: For richness, heavy cream is key. If you’d like a lighter version, you can use half-and-half, but it’ll be less creamy. Almond milk can be a dairy-free option, but the texture will change slightly.
Granulated Sugar: This adds sweetness. You can use brown sugar for a richer flavor or honey/maple syrup if preferred, though you may need to adjust the liquid a bit.
How Do You Ensure the Perfect Custardy Texture?
Getting that perfect custard consistency is crucial for the best bread pudding. Here’s how to nail it:
- Start with stale bread! If your bread is fresh, let it dry out for a few hours or bake it lightly to remove moisture.
- Make sure to soak the bread in the egg and cream mixture for at least 15-20 minutes. This helps the bread absorb all the liquids.
- Don’t rush the baking. Bake until the top is golden and the center isn’t too jiggly. Your goal is to have a beautifully firm yet creamy interior.
Let it cool slightly after baking, as it will set more and be easier to serve.
Sourdough Bread Pudding
Ingredients You’ll Need:
For the Bread Pudding:
- 6 cups sourdough bread, cut into 1-inch cubes (preferably day-old or slightly stale)
- 1/2 cup raisins or currants (optional)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons unsalted butter, melted
- Pinch of salt
For the Sauce (optional but recommended):
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious sourdough bread pudding takes about 15 minutes to prepare and approximately 45-55 minutes to bake. Allow some extra time for cooling before serving. Altogether, you’ll spend about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that your bread pudding cooks evenly and gets that lovely golden color.
2. Prepare the Bread and Raisins:
If you’re using raisins or currants, soak them in warm water for about 10 minutes to plump them up. Once they’ve soaked, drain the water and set aside.
In a large mixing bowl, add your cubed sourdough bread. Toss in the soaked raisins, ensuring they’re evenly distributed throughout the bread.
3. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, melted butter, and a pinch of salt until everything is well blended.
4. Combine and Soak:
Pour the egg mixture over the sourdough bread cubes. Gently press the bread down with a spatula or your hands to help it absorb all the liquid. Allow it to sit for about 15-20 minutes so that the bread can soak up all the flavors.
5. Bake the Bread Pudding:
Transfer the soaked bread mixture to your greased baking dish, spreading it out evenly. Place the dish in the preheated oven and bake for 45-55 minutes, or until the bread pudding is set and the top is nicely golden brown.
6. Prepare the Sauce:
While the bread pudding is baking, you can make the sauce. In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until it’s dissolved. Gradually whisk in the heavy cream and vanilla extract. Bring the mixture to a simmer and cook for about 3-5 minutes until it thickens slightly, stirring frequently.
7. Cool and Serve:
Once the bread pudding is done baking, remove it from the oven and let it cool slightly. Serve it warm, drizzling generous amounts of the warm sauce over each portion for a delightful finish!
Enjoy your rich, custardy sourdough bread pudding with its perfectly caramelized top and creamy sauce!
Can I Use Fresh Sourdough Bread?
While day-old sourdough works best, fresh bread can be used. If you’re using fresh sourdough, consider cutting it into cubes and toasting it lightly in the oven for about 10 minutes to dry it out a bit before soaking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F until heated through or microwave individual portions for convenience.
Can I Make This Ahead of Time?
Absolutely! You can assemble the bread pudding the night before and refrigerate it. Just pour the egg mixture over the bread, cover, and bake it the next day. It may take a few extra minutes to bake if it’s cold from the fridge.
What Are Some Variations I Can Try?
Feel free to get creative! You can add nuts like pecans or walnuts for crunch, substitute the raisins with chocolate chips for a sweet twist, or even include fresh fruits like berries for added flavor. Adjustments can make your bread pudding unique every time!
