This sourdough bread pudding is a decadent way to use up sourdough bread that has gone stale. It is made with just a few simple ingredients and gets better with time!
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.
Remember that bread pudding is best enjoyed fresh and warm, so try to eat it within a few days of baking for the best taste and texture.
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.
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!
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.
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!