Delicious Sourdough Bread Pudding
Can I make bread pudding with sourdough bread? Absolutely! Let me tell you all about it! I tend to bake way too much bread for the amount my family can consume in a week. I just love experimenting with different types of flour and seeing how they affect bread texture. The result: bread overload! I end up with multiple loaves of bread sitting on the counter, silently urging me to use them before going stale. So, what is the perfect solution? Sourdough bread pudding, of course! Bread soaked in a creamy custard mixture of milk, eggs, sugar, cinnamon, vanilla, and butter is the perfect solution to prevent food waste.
This sourdough bread pudding recipe is delicious and super simple to make. I normally make it with sourdough brioche bread, but you can use cinnamon raisin bread, challah, or any bread you like. Mix the creamy custard, top it with raisins, blueberries, chocolate chips, or any topping of your liking, and bake it to golden perfection. Make a creamy sauce and drizzle it over the warm, slightly crispy sourdough bread pudding, and there you have it! Although considered a dessert, why not eat it for breakfast? I mean, it is like eating a french toast casserole, right?
Let’s get to the recipe!
Tools
Small saucepan
Measuring cups and spoons
Scale (optional)
Whisk
Ingredients
For the Sourdough Bread Pudding
Stale Sourdough Bread, cubed
2-3 day old sourdough bread is perfect for this easy sourdough bread pudding recipe. Stale bread soaks up the custard easier without making the dish mushy.
Whole milk
Whole milk is the primary liquid in the custard mixture. It provides moisture to soften the bread and helps create a creamy texture when baked. The fat content in whole milk adds richness and enhances the overall flavor of the pudding. You can also mix milk with heavy cream instead of using only milk.
Granulated sugar
Sweetens the custard, balancing the tanginess of the sourdough bread. It also contributes to the caramelization process during baking, helping to form a slightly crispy and golden-brown top.
Eggs
Eggs are essential in forming the custard base. They provide structure and stability to the mixture when baked, ensuring that the pudding sets properly. The proteins in eggs coagulate during baking, which helps thicken the custard and gives the pudding its creamy texture. Eggs also add richness and contribute to the overall flavor of the dish, enhancing its depth and complexity. Without eggs, the custard would be too runny and the bread pudding wouldn’t have the same firm yet tender consistency.
Melted Butter
Adds richness and a smooth texture to the bread pudding. It also helps to keep the bread moist and imparts a subtle, buttery flavor that complements the other ingredients.
Cinnamon
Adds warmth and spice to the bread pudding. It enhances the flavor profile, providing a comforting and aromatic quality that pairs well with the custard and bread. You can experiment with other spices if you like!
Vanilla extract
Adds a sweet, floral note that enhances the overall flavor of the pudding. It helps to bring out the flavors of the other ingredients and adds depth to the custard mixture.
Salt
A small amount of salt enhances the flavors of the other ingredients by balancing the sweetness. It also helps to bring out the natural flavors in the sourdough bread and spices.
For the Sauce
Whole Milk
Provides the liquid base for the sauce, ensuring it is smooth and creamy. Its fat content adds richness and helps create a velvety texture.
Heavy Cream
Adds extra richness and thickness to the sauce. It enhances the overall creaminess of the sauce.
Butter
Adds richness and a smooth, silky texture to the sauce. It also imparts a subtle, buttery flavor that enhances the overall taste.
Brown Sugar
Sweetens the sauce and adds a deep, caramel-like flavor. The molasses content in brown sugar contributes to a richer taste and a slightly darker color. You can also use granulated white sugar if that’s what you have on hand.
Corn Starch
When heated, it helps to thicken the sauce, giving it the desired consistency without making it too runny.
Vanilla Extract
Adds a sweet, aromatic flavor that enhances the overall taste of the sauce. It provides a warm, comforting note that complements the other ingredients.
Salt
Balances the sweetness of the sauce.
Step-by-step instructions: Homemade Sourdough Bread Pudding
Preheated oven
Preheat the oven to 350°F (175°C).
Make the Custard Mixture
In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve completely. Set aside until cooled.
Prepare the Sourdough Bread
While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be. Just keep in mind that the bigger they are, the longer they will take to absorb the custard mixture. If they are on the bigger side, consider making the dish the night before and let them soak in the refrigerator overnight.
Assemble the Sourdough Bread Pudding Dish
Generously butter a 9″ x 13″ baking dish. Add the cubed bread.
Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.
Pour the custard over the cubed bread, making sure to drizzle it all over the bread and not just in one spot. This will ensure that all of the bread is evenly soaked. You can also opt to mix the bread and custard in a separate bowl until the bread is completely soaked in the custard. Then, pour the bread and milk mixture into the baking dish.
Top with raisins. Raisins are the topping for traditional bread pudding, but this dish is super versatile, and you can use any toppings of your liking. My husband loves sourdough bread pudding with chocolate chips!
Bake
Bake for 45 minutes, or until the top is golden brown and the bread and egg mixture is set.
Prepare the Sauce
In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.
Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.
Pour the prepared sauce over the warm sourdough bread pudding and enjoy!
Remember to share it with your family! 😉
Benefits of using homemade sourdough bread for bread pudding
Using homemade sourdough bread for bread pudding offers several benefits:
- Flavor Enhancement: Homemade sourdough bread has a distinct tangy flavor that adds depth and complexity to the bread pudding. This unique taste can elevate the overall flavor profile of the dish, making it more interesting and enjoyable.
- Nutritional Value: Sourdough bread is often more nutritious than regular bread due to the fermentation process, which can increase the availability of vitamins and minerals. The natural fermentation also helps break down gluten making the bread easier to digest and potentially more gut-friendly.
Reduced Food Waste: Using leftover homemade sourdough bread for pudding is an excellent way to minimize food waste. It repurposes bread that might otherwise go stale or be discarded, turning it into a delicious and satisfying dessert.
Control Over Ingredients: This is my favorite reason to use homemade bread for this sourdough bread pudding recipe! When you make sourdough bread at home, you have complete control over the ingredients. This allows you to avoid preservatives and artificial additives and use high-quality, organic ingredients. This can result in a healthier, cleaner final product.
Customization: Homemade sourdough bread can be customized to suit your taste preferences, such as adding seeds, nuts, or different types of flour. This allows you to tailor the bread pudding to your liking, experimenting with different flavors and textures.
Choosing the Right Bread
Why stale bread is perfect for bread pudding
Stale bread is perfect for bread pudding because it’s dry and ready to soak up all that delicious custard, making every bite rich and flavorful. The firm texture means it holds up beautifully during baking, giving you that perfect mix of crispy edges and soft, gooey insides. Plus, using stale bread is a great way to avoid waste and turn something that might get tossed out into a comforting, homey dessert. So, don’t let that old bread go to waste—transform it into a delightful bread pudding instead!
What type of sourdough bread should you use for bread pudding?
You can use any type of sourdough bread, such as plain sourdough, sourdough brioche, or sourdough sandwich bread.
I love using sourdough brioche! It is a great option because it adds a rich texture and flavor. Sourdough brioche bread is already enriched with eggs and lots of butter. Adding the creamy custard to it elevates the flavor and makes a great sourdough bread pudding!
Do you love this recipe? Try these!
Sourdough Bread Pudding
Equipment
- Small saucepan
- Measuring cups and spoons
- 9" x 13" baking dish
- Whisk
Ingredients
For the Sourdough Bread Pudding:
- 1 loaf sourdough brioche bread or any type of bread you love!
- 3 cups whole milk
- 3/4 cups granulated sugar
- 1/4 cup unsalted butter melted
- 4 ea eggs
- 2 tsp ground cinnamon
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 1 cup raisins or any topping of your liking
- 1 tbsp softened butter to grease the baking dish
For the Sauce:
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup butter melted
- 1/2 cup brown sugar or regular white sugar if you don't want or like brown sugar
- 2 tbsp corn starch
- 1/4 cup water to mix with the corn starch
- 1 tbsp vanilla extract
- 1/8 tsp salt a pinch
Instructions
- Preheat the oven to 350°F (175°C).
Make the Custard Mixture
- In a small saucepan over medium-low heat, combine milk, sugar, butter, cinnamon, vanilla extract, and salt. Mix well with a whisk or spoon. You want the butter to melt and the sugar to dissolve. Set aside until cooled.3 cups whole milk, 3/4 cups granulated sugar, 1/4 cup unsalted butter, 2 tsp ground cinnamon, 1 tbsp vanilla extract, 1/4 tsp salt
Prepare the Sourdough Bread
- While the custard mixture is cooling, cube a loaf of brioche bread (or bread of your liking). I cut my sourdough bread cubes to about half an inch or so, but this is really up to you and how big or small you want them to be.1 loaf sourdough brioche bread
Assemble the Sourdough Bread Pudding Dish
- Generously butter a 9″ x 13″ baking dish. Add the cubed bread.1 tbsp softened butter
- Now that the custard mixture is cooled go ahead and add the whisked eggs. You can also add the eggs during step one while the mixture is still warm. However, you will need to temper the eggs, or they will cook with the heat of the custard.4 ea eggs
- Pour the custard over the cubed bread and top with raisins (or any other topping you like).1 cup raisins
Bake
- Bake for 45 minutes, or until the top is golden brown and bread and egg mixture is set.
Prepare the Sauce
- In a small saucepan, combine the milk, heavy cream, brown sugar, butter, vanilla extract, and salt. Heat over medium heat until the mixture becomes steamy and the butter is completely melted.1 cup whole milk, 1 cup heavy cream, 1/4 cup butter, 1/2 cup brown sugar, 1 tbsp vanilla extract, 1/8 tsp salt
- Mix the cornstarch with water and pour over the milk mixture. Whisk constantly until the sauce thickens. If the mixture is still too runny, you can let it simmer for a minute or two. If it is still too thin, add a little bit more of the cornstarch and water mixture until it thickens to your liking.2 tbsp corn starch, 1/4 cup water
- Pour the prepared sauce over the warm sourdough bread pudding and enjoy!
Serving and Storage
How to serve sourdough bread pudding
Serve warm, topped with whipped cream or a scoop of vanilla ice cream.
At room temperature, topped with a bread pudding sauce.
Cold, topped with whipped cream.
Garnish with fresh berries or a sprinkle of powdered sugar.
How long can you keep the bread pudding once baked?
Leftover sourdough bread pudding can be kept in the fridge for 2-3 days.
Frequently Asked Questions
Can you make this sourdough bread pudding recipe in advance?
Yes! You can make sourdough bread pudding ahead of time and store it covered in the fridge for up to 2 days. When you are ready to make it, pop it in the oven and bake per the instructions above.
Can you use old sourdough bread for bread pudding?
It is actually recommended to use stale bread for sourdough bread pudding. I’ve made it with fresh bread also. It is still delicious but a bit mushy.
Conclusion
This recipe uses leftover sourdough bread to create a delicious and comforting dessert.
It’s a great way to use up stale bread and reduce food waste.
You can customize the recipe with different toppings and flavorings to make it your own.
