This warm and cozy sourdough bread pudding is a delight for your taste buds! Made with crispy sourdough pieces, creamy custard, and a hint of vanilla, it’s super comforting.
I like to serve it with a drizzle of maple syrup or a scoop of ice cream on top. It’s like getting a warm hug from a dessert! Who could resist that? 😊
Key Ingredients & Substitutions
Sourdough Bread: Use day-old sourdough for the best results. If you don’t have sourdough, any hearty bread like challah or bagels can work. Just avoid soft breads like white sandwich bread as they won’t hold up as well.
Milk and Cream: While whole milk adds creaminess, you can substitute with 2% milk or almond milk if you want it lighter or need a dairy-free option. Coconut cream is a tasty alternative for heavy cream!
Sugars: I love the mix of granulated and brown sugar for a nice depth of flavor. If you’re looking to cut down on sugar, consider using honey or maple syrup to sweeten instead. Adjust to your taste!
Spices: Along with cinnamon and nutmeg, consider adding a pinch of allspice or cardamom for added warmth. These spices really enhance the cozy feel of the dish!
How Do I Ensure My Bread Pudding is Perfectly Custardy?
The key to a rich, custardy bread pudding is the custard mixture. Make sure to whisk it well so all the ingredients combine smoothly. The soaking time is also important!
- After pouring the custard over the bread, press the bread down to help it absorb the liquid.
- Letting it sit for 15 minutes is crucial – this gives the bread time to soak up all that custard.
- Bake until the top is golden and the middle is set. A knife should come out clean when inserted in the center.
Trust me, these steps will lead you to a wonderfully creamy and delicious result! Happy baking!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 8 cups sourdough bread, cubed (about 1-inch pieces), preferably a day or two old
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped pecans or walnuts (optional)
- 4 tablespoons unsalted butter, melted
For Serving:
- Maple syrup or caramel sauce
- Vanilla ice cream or whipped cream (optional)
How Much Time Will You Need?
This comforting dessert takes about 15 minutes of prep time and then 45-50 minutes of baking. Plus, you’ll want to let it cool for a few minutes before digging in. All together, you’re looking at about an hour and fifteen minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent the pudding from sticking.
2. Toasting the Bread:
Take the cubed sourdough bread and lay it out on a baking sheet. Toast it in the preheated oven for about 10 minutes. You want it to be slightly dry but not browned. This helps it soak up the delicious custard mixture later on!
3. Whisking the Custard:
In a large mixing bowl, whisk the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt together until everything is nicely combined. This will be the custard that brings the pudding together.
4. Combining Bread and Custard:
Now, place the toasted sourdough bread cubes in your greased baking dish. If you’re using nuts, sprinkle those over the bread cubes evenly.
5. Pouring the Custard:
Pour the custard mixture over the bread cubes, making sure to cover them evenly. Gently press the bread down with a spatula or your hands to help it soak up the liquid.
6. Adding Butter:
Drizzle the melted butter over the top of the mixture. This adds richness and helps create a lovely crispy top during baking.
7. Soaking Time:
Let the pudding sit at room temperature for about 15 minutes. This gives the bread a chance to soak up all that delicious custard.
8. Baking:
Now it’s time to bake! Put the dish in the oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown and crisp.
9. Cooling:
Once the pudding is done baking, take it out of the oven and let it cool slightly before serving. This will make it easier to cut and serve!
10. Serving:
Serve the bread pudding warm with a drizzle of maple syrup or caramel sauce. For an extra treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream if you like!
Enjoy this deliciously rich and comforting sourdough bread pudding, perfect for cozy days and gatherings!
Can I Use Fresh Sourdough Bread Instead of Stale?
It’s best to use day-old sourdough, as drier bread absorbs the custard better. If you only have fresh bread, toast the cubes in the oven for 10-15 minutes to help them dry out slightly before using them in the recipe!
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the whole milk with almond milk or oat milk and use coconut cream in place of heavy cream. Just make sure any other ingredients are also dairy-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the oven or microwave until heated through. You may want to add a splash of milk to keep it moist!
Can I Freeze Sourdough Bread Pudding?
Yes, you can freeze it! Cool the bread pudding completely, then wrap well in plastic wrap and foil. It will keep in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and then warm in the oven.
