Sourdough bread pudding is a delicious and comforting dessert that combines the rich and tangy flavor of sourdough bread with a creamy custard base. This recipe is a great way to use up any leftover sourdough bread that may have become stale or dried out. Whether you're looking for a new twist on an old classic or simply want to use up some of old sourdough bread, sourdough bread pudding is a dessert that's sure to make everyone in your family happy, especially if you have a sweet tooth!
Jump to:
- why bread pudding is amazing!
- What kind of bread can be used for this homemade sourdough bread pudding?
- Ingredients for sourdough bread pudding
- Instructions for sourdough bread pudding
- helpful tips for making bread pudding
- Variations for bread pudding
- Storage
- FAQ
- Recipe
- Storage
- Variations for bread pudding
- Variations for bread pudding
- Comments
why bread pudding is amazing!
Bread pudding is a popular dessert that can be enjoyed throughout the year and is often served during holidays and special occasions. In the United States, bread pudding is a common dessert during Thanksgiving and Christmas, as it can be easily made in large batches and serves a crowd.
However, bread pudding can also be enjoyed as a comforting dessert on a cold winter's night or as a sweet treat during the summer months when served with fresh berries or a scoop of ice cream. Ultimately, bread pudding is a versatile dessert that can be enjoyed any time of the year, and its popularity is due to its comforting taste and ease of preparation.
My favorite way to eat sourdough bread pudding is with a dollop of whipped cream and a generous drizzle of 3 Ingredient Caramel Sauce made with heavy cream, sugar and melted butter in a small saucepan.
What kind of bread can be used for this homemade sourdough bread pudding?
I prefer to make this with stale bread, but you can use fresh bread, homemade bread, white bread, whole wheat bread, dry bread or even croissants! If you have leftover french toast, you could even make this as a french toast casserole!
Ingredients for sourdough bread pudding
- crusty sourdough bread | I love this recipe because it is a delicious way to use up sourdough bread that has gone stale. My favorite way to do this is by keeping a bag of 1 inch pieces of sourdough in the freezer and adding to it as I am able. Once the bag is full and I have then right amount, it's time to bake bread pudding!
- eggs | Choose medium or large eggs.
- whole milk | Raw or store-bought, either will do! If you are wanting to substitute a plant based milk like almond, the taste and texture may be slightly different.
- vanilla extract | This is optional, but I wouldn't skip it! An alternative would be bourbon.
- brown sugar | This is what gives the sourdough bread pudding it's deep flavor.
- cinnamon | Optional, but highly recommended!
Instructions for sourdough bread pudding
Tear or cut the stale sourdough bread into 1-inch cubes. Grease a 9X13 baking dish and pour the bread pieces into the dish in an even layer. This can also be done on a baking sheet for a thinner dessert.
Crack the eggs into a large bowl and add the milk, vanilla, brown sugar, and cinnamon. Whisk until well combined.
Pour the liquid mixture over the bread.
Use your clean hands to squish the egg mixture and the bread pieces together. Pat it down into an even layer.
Bake at 350 degrees F for one hour. The pudding will be golden brown and puffy in the middle. If the pudding looks brown but hasn't puffed, cover it with a tent of aluminum foil and continue baking until done.
Remove from oven and let cool a bit before serving with caramel sauce and whipped cream or a scoop of ice cream.
helpful tips for making bread pudding
Here are some helpful tips for making bread pudding:
- Use the right type of sourdough bread. The best bread to use for bread pudding are stale or crusty varieties.
- Let the bread soak up the egg mixture: After you cut or tear the bread into cubes, let it soak in the custard for at least 30 minutes to ensure that the bread absorbs the mixture fully. This will result in a moist and flavorful bread pudding.
- Use the right ratio of liquid to bread: This is important for creating the perfect texture.
- Bake it in a water bath: To prevent the bread pudding from drying out, it's recommended to bake it in a water bath. Place the baking dish in a larger pan and add hot water to the larger pan until it reaches halfway up the sides of the baking dish. I did not include this in my recipe because it is a slightly more complicated step, but it is definitely recommended if you don't mind working a little harder!
- Don't over bake it: Bread pudding should be moist and custardy. When it's fully cooked, the pudding should be set but still slightly jiggly in the center.
- Serve it warm with caramel sauce, whipped cream or ice cream!
Variations for bread pudding
There are many variations you can make this easy sourdough bread pudding even more decadent! This classic dessert is guaranteed to be you favorite because it is so versatile!
Here are some examples:
- Chocolate bread pudding: Add chocolate chips or cocoa powder to the custard mixture for a rich and decadent chocolate flavor. Or serve it with a scoop of vanilla ice cream!
- Pumpkin bread pudding: Mix in pumpkin puree and pumpkin pie spice for a warm and cozy fall flavor.
- Savory bread pudding: Use savory ingredients, such as cheese, herbs, and vegetables, instead of sugar and fruit for a delicious savory bread pudding. I love adding sharp cheddar cheese, a pound of browned ground breakfast sausage and green onion.
These are just a few examples of the many variations you can make to a new and unique sourdough bread pudding recipe. Don't be afraid to get creative and experiment with different flavors and ingredients!
Storage
- Freshly baked bread pudding: Let the bread pudding cool to room temperature, then cover it with plastic wrap or foil and store it in the refrigerator for 3-4 days. This is perfect for making it the day before!
- Leftover bread pudding: If you have leftover bread pudding, cover it with plastic wrap or foil and store it in the refrigerator for up to 3-4 days.
- Freezing bread pudding: If you want to freeze bread pudding, let it cool to room temperature, then wrap it tightly with plastic wrap or foil and place it in an airtight container or freezer bag for up to 2-3 months. To reheat frozen bread pudding, let it thaw in the refrigerator overnight, then reheat it in the oven at 350°F (175°C) for about 20-25 minutes, or until it is heated through.
FAQ
1. Grease the slow cooker with butter or cooking spray.
2. Prepare the egg mixture and bread as instructed in the recipe.
3. Put the lid on and cook on low heat for 2-3 hours. The bread pudding is done when it's set and a toothpick inserted in the center comes out clean.
4. Once the bread pudding is done, turn off the slow cooker and let it cool.
Note: The cooking time may vary depending on your slow cooker. It's a good idea to check the bread pudding after 2 hours to see how it's progressing. If the bread pudding is not fully cooked after 2-3 hours, you can continue cooking it on low. Often another hour or so will finish cooking it!
Almond milk and oat milk have a different taste and texture than regular milk. The bread pudding flavor may turn out slightly different. When substituting milk alternatives for regular milk in bread pudding, you can generally use a 1:1 ratio.
However, keep in mind that almond milk has a thinner consistency than regular milk. You may need to adjust the amount of liquid in the recipe. If the bread pudding seems too dry, you can add a little more almond milk to the mixture. Additionally, if you're using sweetened almond milk, you may want to adjust the amount of sugar in the recipe.
Bread pudding should be moist and custardy. When it's fully cooked, the pudding should be set but still slightly jiggly in the center. The center will be domed slightly and the entire top will be lightly browned.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
Recipe
Sourdough Bread Pudding
Equipment
- 9X13 baking dish
- Mixing bowl
Ingredients
- 12 cups sourdough bread
- 9 eggs
- 7 cups whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 ½ cups brown sugar
Instructions
- Tear or cut the bread into 1 inch pieces.12 cups sourdough bread
- Crack the eggs into a bowl and add the milk, vanilla, brown sugar and cinnamon. Whisk until well combined.9 eggs, 7 cups whole milk, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, 1 ½ cups brown sugar
- Grease a 9X13 baking dish and pour the bread pieces into the dish. Pour the egg mixture over the bread.
- Use your clean hands to squish the egg mixture and the bread pieces together. Pat it down into an even layer.
- Bake at 350°F for one hour. The pudding will be brown and puffy in the middle. If the pudding looks brown but hasn't puffed, cover it with a tent of aluminum foil and continue baking until done. Remove from oven and let cool a bit before serving with caramel sauce and whipped cream.
Notes
Storage
The best way to store bread pudding depends on whether it is freshly baked or leftover. Here are some tips:-
- Freshly baked bread pudding: Let the bread pudding cool to room temperature, then cover it with plastic wrap or foil and store it in the refrigerator. It can be stored for up to 3-4 days this way. This is perfect for making it the day before!
-
- Leftover bread pudding: If you have leftover bread pudding, cover it with plastic wrap or foil and store it in the refrigerator for up to 3-4 days. To reheat it, place it in the oven at 350°F (175°C) for about 15-20 minutes, or until it is heated through. It can also be microwaved, but it will take on an odd flavor from the eggs, so I don't recommend it.
-
- Freezing bread pudding: If you want to freeze bread pudding, let it cool to room temperature, then wrap it tightly with plastic wrap or foil and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. To reheat frozen bread pudding, let it thaw in the refrigerator overnight, then reheat it in the oven at 350°F (175°C) for about 20-25 minutes, or until it is heated through.
Variations for bread pudding
There are many variations you can make this sourdough bread pudding even more decadent! Here are some examples:-
- Chocolate bread pudding: Add chocolate chips or cocoa powder to the custard mixture for a rich and decadent chocolate flavor.
-
- Pumpkin bread pudding: Mix in pumpkin puree and pumpkin pie spice for a warm and cozy fall flavor.
-
- Savory bread pudding: Use savory ingredients, such as cheese, herbs, and vegetables, instead of sugar and fruit for a delicious savory bread pudding. I love adding sharp cheddar cheese, a pound of browned ground breakfast sausage and green onion.
Variations for bread pudding
There are many variations you can make this sourdough bread pudding even more decadent! Here are some examples:- Chocolate bread pudding: Add chocolate chips or cocoa powder to the custard mixture for a rich and decadent chocolate flavor.
- Pumpkin bread pudding: Mix in pumpkin puree and pumpkin pie spice for a warm and cozy fall flavor.
- Savory bread pudding: Use savory ingredients, such as cheese, herbs, and vegetables, instead of sugar and fruit for a delicious savory bread pudding. I love adding sharp cheddar cheese, a pound of browned ground breakfast sausage and green onion.
Nutrition
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Aaron
This is phenomenal. Eat it warm with whipped cream and caramel sauce. So good.
Meg
I like the way you think! It could be modified so many different ways! Thanks for leaving a rating! I appreciate it!
Brenda
Served it warm at a dinner party I hosted. Although, I admit, I purchased my sourdough bread, it was great!
Susan McPheters
How much pumpkin puree would you add. Great idea on variations.
Meg
Hi Susan! You can add between 1 and 1.5 cups of pumpkin puree. Here's how to do it!
Once the pudding starts to thicken and is close to done (right before taking it off the heat), whisk in the pumpkin purée. This gives it enough time to heat through and blend smoothly without affecting the thickening process.
Continue with the recipe as usual.
Good luck!
Meg