This Sourdough Bread Pudding is cozy and tasty! It mixes soft bread with eggs, milk, and spices for a sweet treat. The tangy sourdough gives it a fun twist!
Honestly, it’s great for breakfast or dessert, but I often find myself enjoying it anytime. Don’t forget a scoop of ice cream on top—it’s a game changer! 🍦
Key Ingredients & Substitutions
Sourdough Bread: Use slightly stale sourdough for the best texture. If you don’t have sourdough, you can substitute with challah or brioche. They are lighter, but will still yield delicious results!
Eggs: They hold everything together and create a lovely custard. If you’re egg-free, use 1/4 cup of applesauce or a mix of 1 tablespoon ground flaxseed and 2.5 tablespoons water for each egg.
Milk and Cream: Whole milk and heavy cream add richness. You can substitute them with half-and-half or a dairy-free alternative like almond milk or coconut cream for a lighter version.
Granulated Sugar: This adds sweetness. For a healthier option, consider using maple syrup or honey instead. Just adjust quantities as they are sweeter than sugar!
Dried Fruit: Raisins or cranberries add flavor. If you prefer, try chopped nuts for a nice crunch or fresh berries if you want something fruity.
How Do You Get the Perfect Custardy Texture?
To achieve that perfect custard texture in your bread pudding, it’s all about soaking the bread properly. It should soak up the egg mixture without being overly mushy.
- Combine your bread cubes and egg mixture and make sure to gently press the bread down so it absorbs all the liquid.
- Let the mixture sit for about 10 minutes to allow time for soaking. Stir occasionally to ensure even coverage of the custard.
This will help you get a rich and creamy pudding with a nice balance of texture throughout! Remember, baking times may vary, so check for a golden top and a set center before serving.
Sourdough Bread Pudding
Ingredients
- 6 cups sourdough bread, cubed (preferably slightly stale)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter, melted
- Optional: 1/2 cup raisins or dried cranberries
- For serving: vanilla ice cream or whipped cream
- For pouring (optional): warm vanilla sauce or maple syrup
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prep, and then about 45-55 minutes to bake. Make sure to let your bread pudding cool for a few minutes before serving for optimum taste! Total time is around 1 hour and 15 minutes for a warm, delightful dessert.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or cooking spray to prevent sticking.
2. Prepare the Bread
Cut your sourdough bread into bite-sized cubes. If your bread isn’t stale, you can pop the cubes in the oven for about 10 minutes to lightly toast them and help remove some moisture.
3. Mix the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined.
4. Combine Bread and Custard
Add the cubed bread to the egg mixture. Gently press the bread down to help it soak up the custard. Let it sit for about 10 minutes, stirring a few times to ensure all pieces are covered.
5. Add Optional Ingredients
If you’re using raisins or dried cranberries, gently fold them into the mixture at this point for added flavor.
6. Transfer to Baking Dish
Pour the mixture into your prepared baking dish. Drizzle the melted butter evenly over the top for an extra touch of richness.
7. Bake It Up
Place the baking dish in the oven and bake for 45 to 55 minutes. Check for doneness after 45 minutes—your bread pudding should be set in the center and golden brown on top.
8. Cool and Serve
Once it’s out of the oven, let your bread pudding cool for a few minutes before serving.
9. Enjoy!
Serve it warm, topped with a generous scoop of vanilla ice cream or a dollop of whipped cream. For an extra treat, drizzle some warm vanilla sauce or maple syrup on top.
Enjoy the warm, custardy bread pudding with the delightful tang and texture of sourdough!
Can I Use Fresh Sourdough Bread?
Yes, you can use fresh sourdough bread, but make sure to lightly toast the cubes in the oven for about 10 minutes. This will help them absorb the custard without becoming overly soggy.
Can I Make This Recipe Without Heavy Cream?
Absolutely! You can replace the heavy cream with additional whole milk or a milk alternative, like almond or oat milk. The pudding will still be delicious but slightly less rich.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or bake in the oven until warmed through before serving again.
Can I Add Other Mix-Ins?
Definitely! Feel free to experiment by adding nuts, chocolate chips, or different dried fruits. Just keep an eye on the overall moisture, as too many mix-ins can alter the texture!