Bread pudding is a classic comfort dessert that turns leftover bread into a rich and satisfying treat. Using sourdough in this recipe adds a unique tangy twist that elevates the traditional flavors. It’s a perfect way to reduce food waste while creating something truly delicious.
We love how sourdough’s natural texture holds up beautifully, soaking up the custard without becoming mushy. This bread pudding strikes the ideal balance between creamy and slightly chewy, with a hint of sourdough’s signature flavor shining through. Whether you’re making it for a cozy family dinner or a special occasion, this recipe is sure to impress and satisfy.
Ingredients
To create our rich and tangy Bread Pudding Recipe Sourdough, we need a precise selection of ingredients that bring out the best flavors and textures of the sourdough bread. Carefully measuring and preparing these components ensure our dessert achieves the perfect balance of creaminess and chewiness.
For the Bread Pudding
- 4 cups of day-old sourdough bread, cut into 1-inch cubes
- 2 tablespoons of unsalted butter, melted (for tossing bread)
Using day-old sourdough adds that characteristic tang and sturdy texture needed for a hearty pudding.
For the Custard Mixture
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
This custard blend is the heart of our dish, infusing moisture and rich flavor while complementing the sourdough’s natural tang.
Optional Toppings and Add-ins
- 1/2 cup raisins or dried cranberries
- 1/2 cup chopped pecans or walnuts
- 2 tablespoons dark brown sugar (for sprinkling)
- Maple syrup or caramel sauce (for drizzling)
- Powdered sugar, for dusting
Adding these optional elements can elevate our sourdough bread pudding, giving it texture, sweetness, or a touch of warmth.
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Bread Pudding Base | Sourdough bread, melted butter | Provides structure and coating |
| Custard Mixture | Milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, salt | Moisturizes and flavors the bread |
| Optional Add-ins | Raisins, nuts, brown sugar, syrups, powdered sugar | Enhances flavor and texture customization |
With these carefully chosen ingredients, our Bread Pudding Recipe Sourdough promises a delightful harmony of flavors and textures.
Equipment Needed
To create the perfect Bread Pudding Recipe Sourdough, having the right equipment is essential. Each tool plays a crucial role in achieving the ideal texture and flavor balance between the custard and the sourdough bread.
Essential Tools for Preparation
- Mixing Bowls
Use medium and large mixing bowls for combining the custard ingredients and soaking the sourdough cubes evenly.
- Whisk
A sturdy whisk helps blend eggs, cream, milk, and sugar smoothly, ensuring the custard is well incorporated without lumps.
- Measuring Cups and Spoons
Precise measurements ensure the custard sets perfectly and the bread soaks thoroughly.
- Bread Knife
To cut the day-old sourdough bread into even cubes, a serrated bread knife offers clean slices that soak evenly.
Baking and Serving Equipment
- 9×9 Inch Baking Dish or Equivalent
A ceramic or glass baking dish works best for distributing heat evenly and giving the pudding a beautiful crust.
- Aluminum Foil or Lid
Cover the pudding during baking to prevent the top from browning too quickly, ensuring even cooking.
- Cooling Rack
After baking, place the dish on a cooling rack to stop the cooking process and retain the texture.
Optional but Helpful
- Rubber Spatula
For folding in optional add-ins like raisins or nuts without breaking the bread cubes.
- Fine-Mesh Sieve
To sift spices and sugar ensuring a smooth custard mixture.
| Equipment | Purpose | Recommendation |
|---|---|---|
| Mixing Bowls | Custard and bread soaking | Glass or stainless steel |
| Whisk | Combining custard ingredients | Medium size with comfortable grip |
| Measuring Cups & Spoons | Accurate ingredient measurements | Standard US measurements |
| Bread Knife | Cutting sourdough into cubes | Serrated blade |
| Baking Dish | Baking bread pudding | 9×9 inch ceramic or glass |
| Aluminum Foil or Lid | Covering pudding while baking | Food-grade foil or baking lid |
| Cooling Rack | Cooling post-baking | Wire rack with good airflow |
| Rubber Spatula | Folding in add-ins | Flexible and heat resistant |
| Fine-Mesh Sieve | Sifting spices and sugar | Stainless steel, small size |
Utilizing these tools will guide us smoothly through the preparation and baking process resulting in a moist, flavorful, and perfectly textured Sourdough Bread Pudding every time.
Prep Work
To achieve the perfect Bread Pudding Recipe Sourdough, proper preparation is key. Let’s focus on prepping the sourdough bread and ensuring all other ingredients are ready for a smooth cooking process.
Preparing the Sourdough Bread
We start by cutting 4 cups of day-old sourdough bread into uniform cubes, about 1-inch in size. Using day-old bread is essential since it is slightly dried, which helps it absorb the custard without becoming mushy. Use a sharp bread knife for clean cuts and avoid squishing the bread.
- Remove crusts if preferred for a softer texture, but keeping them adds to the pudding’s slight chewiness and rustic charm.
- Spread the bread cubes on a baking sheet and let them air-dry for 30 minutes if the bread feels too moist. This ensures the custard soaks evenly.
Prepping Other Ingredients
Properly measuring and preparing the remaining ingredients helps us maintain the balance of flavors and textures:
| Ingredient | Preparation |
|---|---|
| Milk (2 cups) | Use whole milk for richness |
| Heavy Cream (1 cup) | Combine with milk for creaminess |
| Eggs (4 large) | Lightly beaten |
| Sugar (3/4 cup) | Granulated for sweetness |
| Cinnamon (1 tsp) | Ground, for warmth and spice |
| Vanilla Extract (1 tsp) | Fresh for aroma and depth |
| Optional add-ins | Soak raisins in warm water for 10 mins; chop nuts if using |
- Mix milk and heavy cream in one bowl to create a smooth base.
- Beat eggs separately before combining into the milk mixture for even distribution.
- Use a whisk to blend sugar, cinnamon, and vanilla into the custard base, allowing the flavors to meld beautifully.
By prepping the sourdough bread and custard ingredients carefully, we set the stage for a luscious, textured Sourdough Bread Pudding that highlights its distinctive tang and creaminess with every bite.
Instructions
Follow these clear steps to create the perfect Bread Pudding Recipe Sourdough that balances tangy sourdough flavor with creamy custard richness.
Making the Custard
- In a large mixing bowl, whisk together the following ingredients until fully combined and slightly frothy:
| Ingredient | Measurement |
|---|---|
| Whole milk | 1 cup |
| Heavy cream | 1 cup |
| Large eggs | 4, lightly beaten |
| Granulated sugar | ¾ cup |
| Ground cinnamon | 1 teaspoon |
| Fresh vanilla extract | 2 teaspoons |
- Make sure the eggs are beaten gently to incorporate air without creating bubbles.
- Whisk the sugar in gradually to dissolve it completely.
- Stir in the cinnamon and vanilla extract to infuse warm, aromatic notes into the custard base.
“A well-made custard is the heart of our sourdough bread pudding. It must be smooth and flavorful to soak into the bread perfectly.”
Combining Bread and Custard
- Place 4 cups of uniformly cubed day-old sourdough bread into a large bowl. Remember the 1-inch cubes are ideal to absorb custard without turning mushy.
- Slowly pour the custard over the bread cubes, tossing gently with a rubber spatula until each piece is evenly coated.
- Allow the mixture to sit for 15-20 minutes at room temperature so the tangy sourdough can soak up the custard fully, creating a decadent texture contrast between creamy interior and slightly chewy crust.
- Give the mixture a light fold midway through soaking to redistribute the custard for even coverage.
Adding Optional Ingredients
Customize your Bread Pudding Recipe Sourdough by folding in optional add-ins for texture and flavor:
- Raisins or soaked dried fruit: ½ cup (soak in warm water or bourbon for 10 minutes, then drain)
- Chopped nuts (pecans, walnuts, or almonds): ½ cup
- Chocolate chips: ¼ cup for a richer twist
Steps to incorporate:
- Gently fold your chosen add-ins into the custard-soaked bread mixture just before transferring to the baking dish.
- Ensure even distribution without breaking the bread cubes.
Pro tip: For an extra layer of flavor, sprinkle a handful of nuts on top before baking for a crunchy finish.
By carefully following these steps we will guarantee a perfectly textured, richly flavored sourdough bread pudding every time.
Directions for Baking
To bake the perfect Bread Pudding Recipe Sourdough, following precise baking steps is crucial. We will guide you through the ideal oven settings and how to check for doneness to achieve that creamy yet structured texture.
Oven Temperature and Baking Time
Preheat your oven to 350°F (175°C). This moderate temperature allows the custard to set evenly while developing a golden crust without drying the pudding.
- Place the prepared sourdough custard mixture into a greased 9×9-inch baking dish.
- Cover the dish loosely with aluminum foil to prevent excessive browning during the initial bake.
- Bake for 45 minutes covered.
- Remove the foil and continue baking for an additional 15 minutes to create a slightly crisp, caramelized top layer.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial bake | 350°F | 45 minutes | Covered with foil |
| Final bake | 350°F | 15 minutes | Uncovered to brown the top |
This baking method ensures the sourdough bread pudding stays moist inside with a satisfyingly textured crust.
How to Check for Doneness
To verify that our Sourdough Bread Pudding is perfectly baked, we rely on visual and tactile cues:
- The top should be golden brown and slightly firm to the touch.
- Insert a toothpick or knife near the center; it should come out mostly clean with a few moist crumbs — not wet custard.
- The pudding should feel set and no longer jiggly in the center.
- If the top browns too quickly before the inside is set, we recommend tenting the pudding loosely with foil and continuing to bake in 5-minute increments.
“Perfect doneness means a delicate balance between a creamy custard interior and a lightly crisp exterior, where every bite highlights the tangy richness of the sourdough.”
By following these directions, we guarantee a moist, creamy, and flavorful sourdough bread pudding that will delight at any table.
Serving Suggestions
Serving our delicious Bread Pudding Recipe Sourdough properly enhances the flavors and texture, making every bite even more memorable. Here are our top tips for cooling, portioning, and pairing this classic dessert.
Cooling and Portioning
After baking, allow the sourdough bread pudding to cool in the baking dish for at least 15 minutes. This resting time helps the custard set further, ensuring each slice holds its shape without falling apart.
- Use a butter knife or a thin spatula to gently loosen the edges from the dish.
- Cut into squares or rectangles about 2-inch portions for balanced servings.
We recommend serving the pudding warm or at room temperature, as reheating can revive its creamy texture. If you plan to refrigerate leftovers, cover the dish tightly with foil or plastic wrap and consume within 3-4 days. Warm in a 325°F oven for 10-15 minutes before serving to bring back softness and aroma.
| Step | Details |
|---|---|
| Cooling Time | 15 minutes |
| Portion Size | 2-inch squares |
| Storage Duration | 3-4 days in refrigerator |
| Reheating Temp | 325°F for 10-15 minutes |
Recommended Accompaniments
The tangy richness of sourdough bread pudding pairs beautifully with a variety of toppings and sides that enhance its natural flavors:
- Warm cinnamon-spiced caramel sauce drizzled generously creates a luscious contrast.
- A scoop of vanilla bean ice cream adds creamy coldness, balancing the warm pudding.
- Fresh berries such as raspberries or blueberries provide bright, tart notes that cut through the custard richness.
- For a nutty crunch, sprinkle toasted pecans or walnuts on top.
- Dust lightly with powdered sugar or cinnamon for a classic finish.
We love elevating our Bread Pudding Recipe Sourdough by serving it alongside a cup of strong black coffee or a glass of dessert wine like a late-harvest Riesling. This simple pairing transforms the pudding into a perfect crowd-pleasing dessert for any occasion.
Storage and Make-Ahead Tips
Proper storage and make-ahead preparation keep our Bread Pudding Recipe Sourdough fresh, flavorful, and ready to enjoy anytime. Follow these expert tips to store and prepare your sourdough bread pudding with confidence.
Refrigeration Guidelines
- Cool completely before storing to prevent condensation and sogginess.
- Cover the pudding tightly with plastic wrap or aluminum foil or transfer to an airtight container.
- Refrigerate for 3 to 4 days to maintain optimal taste and texture.
Freezing Instructions
When we want to extend the pudding’s shelf life, freezing is ideal.
- Wrap the cooled pudding securely in plastic wrap followed by aluminum foil or place it in a freezer-safe container.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator for best results before reheating.
| Storage Method | Temperature | Duration | Wrapping Method |
|---|---|---|---|
| Refrigeration | 34-40°F | 3-4 days | Airtight container/wrap |
| Freezing | 0°F or below | Up to 2 months | Plastic wrap + foil |
Reheating Techniques
To revive the creamy texture and rich flavor of our sourdough bread pudding, reheat gently:
- Preheat oven to 325°F (163°C).
- Place pudding in an oven-safe dish covered loosely with foil.
- Heat for 10-15 minutes or until warmed through.
- Avoid microwaving if possible to prevent rubbery texture, but if needed, heat in 30-second intervals.
Make-Ahead Preparation Tips
Planning ahead saves time and enhances flavor:
- Assemble the bread pudding entirely up to 24 hours before baking.
- Cover and refrigerate; this resting time allows the sourdough to soak in custard fully, resulting in a denser, more harmonious texture.
- Bake directly from the refrigerator, adding a few extra minutes to the baking time if needed.
“Making the Bread Pudding Recipe Sourdough ahead allows flavors to meld deeply and ensures effortless serving for gatherings or weeknight desserts.”
Quick Reference Summary
| Action | Step | Timing | Result |
|---|---|---|---|
| Store in fridge | Cool → cover → refrigerate | 3-4 days | Fresh pudding |
| Freeze | Cool → wrap → freeze | Up to 2 months | Extended storage |
| Reheat (oven) | Preheat → cover pudding → warm | 10-15 minutes | Moist, creamy texture |
| Make ahead & bake | Mix → refrigerate before baking | Up to 24 hours | Enhanced custard absorption |
By applying these storage and make-ahead tips, we ensure our sourdough bread pudding stays delicious and convenient, ready to impress whenever the craving strikes.
Conclusion
Transforming day-old sourdough into a luscious bread pudding is a rewarding way to enjoy its unique tang and texture. With the right preparation and baking techniques, we can create a dessert that’s both comforting and sophisticated.
By embracing this recipe, we’re not only reducing food waste but also elevating simple ingredients into a memorable treat. Whether for a cozy family dinner or a special occasion, sourdough bread pudding offers a deliciously satisfying experience every time.
Frequently Asked Questions
What makes sourdough bread pudding different from regular bread pudding?
Sourdough bread pudding has a unique tangy flavor and chewy texture derived from the sourdough bread. This adds complexity compared to regular bread pudding and balances creaminess with a pleasant chew.
Can I use fresh sourdough bread for this recipe?
It’s best to use day-old sourdough bread because slightly dried bread absorbs the custard better without becoming mushy.
What ingredients are essential for sourdough bread pudding?
The key ingredients are day-old sourdough bread, milk, heavy cream, eggs, sugar, cinnamon, and vanilla, with optional add-ins like raisins, nuts, or chocolate chips.
How do I prepare the sourdough bread for the pudding?
Cut the bread into uniform 1-inch cubes. Optionally remove the crusts for a softer pudding or keep them for rustic texture. Let the cubes air-dry for 30 minutes if too moist.
What tools do I need to make this bread pudding?
You’ll need mixing bowls, a whisk, measuring cups/spoons, a bread knife, a 9×9 inch baking dish, aluminum foil or lid, and a cooling rack. Optional tools include a rubber spatula and fine-mesh sieve.
How long should I soak the bread in custard?
After mixing cubed bread with custard, let it soak for 15-20 minutes so the bread fully absorbs the mixture for creamy texture.
What is the baking temperature and time for this recipe?
Bake at 350°F (175°C). Cover and bake for 45 minutes, then uncover and bake another 15 minutes for a golden crust.
How can I tell when the bread pudding is done?
It’s done when the top is golden brown, the texture is firm, and a toothpick inserted comes out with a few moist crumbs.
How should I serve sourdough bread pudding?
Serve warm or at room temperature, cut into 2-inch squares. You can top it with caramel sauce, vanilla ice cream, fresh berries, nuts, or powdered sugar.
How do I store and reheat leftovers?
Store leftover pudding in an airtight container in the fridge for 3-4 days or freeze up to 2 months. Reheat at 325°F for 10-15 minutes to restore creaminess.
Can I prepare the pudding ahead of time?
Yes, you can assemble the pudding up to 24 hours in advance and refrigerate it to enhance flavor absorption before baking.