This bread pudding is a warm and comforting dessert made with tangy sourdough bread. It combines fluffy bread, eggs, and milk to create a creamy, satisfying treat!
Don’t be surprised if you find yourself going back for second helpings—it’s just that good! I like to top mine with a drizzle of caramel sauce for an extra sweet touch. Yum!
Key Ingredients & Substitutions
Sourdough Bread: Use stale sourdough bread as it absorbs the custard better without turning mushy. If you don’t have sourdough, other crusty breads like French or Italian will work, but the unique tang of sourdough adds a special flavor.
Nuts: I like to add chopped pecans or walnuts for a crunchy texture. If you have allergies, feel free to skip them or use seeds like sunflower or pumpkin seeds instead!
Cream and Milk: Whole milk and heavy cream create a rich custard, but you can substitute with almond milk or oat milk for a dairy-free version. Just make sure you use a creamy type for best results.
Sweeteners: A mix of granulated and brown sugar gives depth to the flavor, but if you’re watching your sugar intake, you can use coconut sugar or a sugar substitute that measures like sugar.
How Do You Achieve the Perfect Custard Consistency?
The key to a creamy custard lies in the right ratios and technique. Here’s what to keep in mind:
- Whisk the eggs and liquids together until smooth—this ensures a uniform texture.
- Let the bread soak in the custard mixture for at least 15 minutes; this step is crucial for ensuring every piece of bread soaks up the flavors.
- Bake until the center is set; a slight jiggle is fine, but it shouldn’t be sloshy. This confirms that your pudding is perfectly creamy.
Taking these steps will help you achieve a delightful custard consistency that complements the sourdough perfectly! Enjoy your cooking adventure!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Bread Pudding:
- 6 cups sourdough bread, cut into 1-inch cubes (preferably slightly stale)
- 1/2 cup pecans or walnuts, chopped
- 4 large eggs
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
For Serving (Optional):
- Maple syrup or caramel sauce
- Whipped cream or vanilla ice cream
How Much Time Will You Need?
This delicious sourdough bread pudding takes about 15 minutes to prepare and 50–60 minutes to bake. With a little bit of waiting time for it to cool, you’ll be enjoying this cozy dessert in just over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, take a moment to grease a 9×13-inch baking dish with a little butter or non-stick spray, so your pudding doesn’t stick.
2. Prepare the Bread and Nuts:
In your greased baking dish, place the cubed sourdough bread. Scatter the chopped nuts over the bread, gently tossing everything together to mix them evenly. This will add a nice crunch to your pudding!
3. Mix the Custard:
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt. Keep whisking until the mixture is smooth and all the ingredients are fully combined.
4. Combine Bread and Custard:
Now, pour the custard mixture evenly over the bread cubes in your baking dish. Use a spatula to press down the bread gently, helping it absorb the custard. This is key for achieving that rich and creamy texture!
5. Add the Butter:
Drizzle the melted butter over the top of the bread mixture. This will give your pudding a lovely flavor and a golden crust while baking.
6. Let it Soak:
Before baking, allow the mixture to sit for about 15 minutes. This gives the bread a chance to soak up the custard, making it even more delicious.
7. Bake the Pudding:
Place the baking dish in the preheated oven and bake for 50–60 minutes. You’ll know it’s ready when the center is set and the top is golden brown. A slight jiggle is okay; it will firm up as it cools!
8. Cool and Serve:
Once it’s out of the oven, let the bread pudding cool for a few minutes. It’s best enjoyed warm. You can serve it straight from the dish, drizzled with maple syrup or caramel sauce, and maybe a scoop of vanilla ice cream or whipped cream on the side for extra indulgence.
Enjoy your delicious sourdough bread pudding—a perfect cozy dessert with a lovely tang from the sourdough bread!
Can I Use Fresh Sourdough Bread?
It’s best to use slightly stale sourdough bread, as it absorbs the custard better without becoming mushy. However, if you only have fresh bread, you can dry it out a bit by toasting it lightly in the oven for 10-15 minutes.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with non-dairy alternatives like almond milk or coconut cream. Just ensure they are creamy enough to maintain the pudding’s texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to enjoy, reheat in the microwave or oven until warmed through. A little drizzle of syrup or fresh cream can revive the flavors!
Can I Add Different Toppings or Ingredients?
Yes! Mix it up by adding dried fruits like raisins or cranberries, or even chocolate chips for a sweet twist. You can also top with whipped cream or different sauces based on your personal preference!