This Sourdough Bread Pudding is a warm and cozy treat, combining crunchy bread and rich custard. It’s perfect for using up leftover bread while creating something delicious!
Honestly, who can resist a dessert that feels like a hug in a bowl? I love serving it with a scoop of ice cream on top—yum! You’ll want seconds, trust me! 😋
Key Ingredients & Substitutions
Sourdough Bread: Using day-old sourdough is ideal because it’s drier and absorbs the custard better. If you don’t have sourdough, any hearty bread like French or challah works well too.
Whole Milk & Heavy Cream: This combo gives a rich texture. You can swap whole milk for almond milk or oat milk for a lighter alternative, and use coconut cream instead of heavy cream for a non-dairy option.
Eggs: Eggs help bind the pudding and create a custard-like consistency. If you have egg allergies, consider using a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
Raisins or Dried Cranberries: These add nice sweetness and texture but feel free to omit them or try other mix-ins like chocolate chips or fresh fruits, depending on your taste.
How Do I Make Sure the Bread Pudding Is Creamy and Not Dry?
To achieve that perfectly creamy texture, follow a few straightforward steps:
- Use stale bread to absorb the custard. Fresh bread might become mushy.
- Don’t rush the soaking process. Let the mixture sit for 20-30 minutes so the bread really soaks up the liquid.
- Cover the baking dish with foil during the first half of baking to prevent the top from browning too quickly. Remove it later for a nice golden finish!
These steps will go a long way in ensuring your bread pudding turns out creamy and delicious every time! Enjoy your baking adventure!
How to Make Sourdough Bread Pudding
Ingredients You’ll Need:
For the Pudding:
- 4 cups sourdough bread, cut into 1-inch cubes (preferably a day or two old)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional)
- 2 tablespoons unsalted butter, melted
For Serving:
- Vanilla ice cream or whipped cream
- Maple syrup or caramel sauce, for drizzling (optional)
How Much Time Will You Need?
This Sourdough Bread Pudding takes about 15 minutes to prepare and 45-55 minutes to bake. Overall, you’ll spend about 1 hour to 1 hour and 15 minutes from start to finish. Plus, there’s a little cooling time before you dig in. Perfect for a cozy dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Preheat your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×9-inch baking dish or individual ramekins to prevent sticking. You want to make sure your bread pudding slides out easily when it’s done!
2. Mix the Bread and Optional Ingredients:
In a large mixing bowl, place the sourdough bread cubes. If you’re adding raisins or dried cranberries for a little sweetness, sprinkle them over the top. This will add some great flavor and texture to your pudding!
3. Whisk Together the Custard Mixture:
In a smaller bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well blended. This mixture is what makes the pudding creamy and delicious!
4. Combine and Soak:
Pour the custard mixture over the bread cubes in the mixing bowl. Gently press the bread down with a spatula or spoon to help it soak up the liquid. Let the mixture sit for 20-30 minutes. This step is important—it allows the bread to absorb all that tasty custard!
5. Add Butter:
Drizzle the melted butter evenly over the soaked bread mixture. This adds a beautiful richness to the bread pudding!
6. Transfer and Bake:
Carefully transfer the mixture to your greased baking dish or divide it among the ramekins. Place in the hot oven and bake for 45-55 minutes. You’ll know it’s done when the top is golden brown, and a knife inserted in the center comes out clean.
7. Cool and Serve:
Once baked, remove the dish from the oven and let it cool slightly. Serve your warm Sourdough Bread Pudding with a scoop of vanilla ice cream or a dollop of whipped cream. If you like, drizzle some maple syrup or caramel sauce on top for an extra sweet touch!
Enjoy your delicious, comforting Sourdough Bread Pudding! It’s sure to be a hit with family and friends!
Can I Use Fresh Sourdough Bread Instead of Stale?
While you can use fresh sourdough, it’s better to use stale bread for optimal texture. If you only have fresh, you can dry it out in the oven at a low temperature (around 250°F) for about 15-20 minutes before using.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute whole milk with almond milk or oat milk, and use coconut cream in place of heavy cream. These alternatives will keep it creamy while accommodating dietary restrictions!
Can I Make This Bread Pudding Ahead of Time?
Absolutely! You can prepare the mixture the night before, cover it, and refrigerate it. Just be sure to let it sit at room temperature for about 30 minutes before baking the next day, and bake as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or in the oven until warmed through. For added moisture, sprinkle a little extra cream or milk before reheating!
