Description
Sourdough Bread Pudding is a delicious and comforting dessert, perfect for using up leftover sourdough bread. This recipe combines tangy sourdough with a creamy custard base and is topped with a golden-brown crust. It’s a simple yet indulgent treat, ideal for cozy gatherings or as a way to repurpose day-old bread into a delightful dessert.
Ingredients
Scale
- 4 cups of day-old sourdough bread, cubed
- 2 cups of whole milk
- 3 large eggs
- 3/4 cup of granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup of raisins (optional)
- 1 tbsp unsalted butter, melted
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Cube the day-old sourdough bread and place it in a large mixing bowl.
- Make the Custard: In a separate bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Combine the Bread and Custard: Pour the custard mixture over the cubed bread, making sure all the bread is soaked. Let it sit for about 10-15 minutes to absorb the custard.
- Add Optional Toppings: If desired, fold in raisins and drizzle the melted butter over the top of the pudding mixture.
- Bake: Transfer the mixture into a greased 9×9-inch baking dish. Bake for 40-45 minutes, or until the top is golden brown and the custard is set.
- Serve: Let the pudding cool slightly before serving. Dust with powdered sugar if desired.
Notes
- For a richer pudding, substitute whole milk with half-and-half or heavy cream.
- You can add nuts such as chopped pecans or almonds for an extra crunch.
- If you don’t have day-old sourdough, fresh bread will work, but it may result in a slightly soggier texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert