Sourdough Bread Pudding
Transform day-old sourdough bread into a luscious dessert with this irresistible sourdough bread pudding recipe. Featuring a rich custard made with whole milk, heavy cream, and warming spices like cinnamon and nutmeg, this dessert strikes the perfect balance of creamy and comforting. Drizzled with melted butter and optionally studded with sweet raisins, the bread soaks up the flavorful mixture before being baked to golden perfection. The result is a textured, slightly tangy pudding with crispy edges and a soft, custardy center. Dust it with powdered sugar and serve warm, perhaps complemented by a scoop of vanilla ice cream or a drizzle of caramel sauce, for a truly indulgent treat. Perfect for a cozy gathering or as a delightful way to repurpose leftover bread! Keywords: sourdough bread pudding, creamy custard, baked dessert, bread pudding recipe, easy comfort food, homemade dessert.
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Recipe Information
Ingredients
- 400 grams sourdough bread
- 2 tablespoons unsalted butter
- 500 milliliters whole milk
- 120 milliliters heavy cream
- 100 grams granulated sugar
- 50 grams brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 80 grams raisins (optional)
- powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the sourdough bread into 1-inch cubes (about 4 cups' worth) and spread them evenly in the prepared baking dish.
Melt the unsalted butter and drizzle it over the cubed sourdough bread. Toss the bread pieces lightly to ensure even distribution.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until warm, but not boiling. Remove from heat and set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until smooth.
Slowly pour the warmed milk-cream mixture into the egg mixture, whisking continuously to avoid cooking the eggs. Whisk until fully combined.
Optional: Add the raisins to the bread cubes in the baking dish, distributing them evenly.
Pour the custard mixture evenly over the bread cubes, ensuring that all the bread is soaked. Press the bread down lightly with a spatula so that it absorbs the liquid evenly.
Let the mixture sit for about 10 minutes to allow the bread to soak up more of the custard.
Bake the bread pudding in the preheated oven for 40-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean.
Remove the pudding from the oven and allow it to cool for 10-15 minutes before serving.
Dust the top with powdered sugar, slice the bread pudding, and serve warm. Enjoy it on its own or with a scoop of vanilla ice cream or a drizzle of caramel sauce!
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1024 mg | 341% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 429.6 g | 156% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 239.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 1017 mg | 78% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
