This warm and cozy sourdough bread pudding is a delightful treat. It mixes crunchy bread pieces with a creamy, sweet filling, creating the perfect dessert for any occasion!
I love how it turns leftover bread into something special. Top it with a scoop of ice cream, and I’m in dessert heaven! 🍦 Who could resist that combo?
Key Ingredients & Substitutions
Sourdough Bread: Use day-old sourdough bread for the best texture. If you can’t find sourdough, any sturdy bread, like French or challah, will work. Just aim for something with a bit of chewiness.
Dried Fruits: Raisins add a sweet touch, but dried currants or even chopped dried apricots and cranberries can substitute if you prefer those flavors. Mix it up based on what you have on hand!
Eggs: Large eggs are standard for this recipe, but for a lighter version, you can use egg substitutes or a mix of whole eggs and egg whites.
Milk and Cream: If you’re looking to reduce calories, you can use low-fat milk or almond milk. For a dairy-free option, use coconut cream instead of heavy cream for that rich flavor.
Spices: Cinnamon and nutmeg complement the dish beautifully. If you want a unique twist, consider adding a pinch of cardamom or ginger for a different flavor profile.
How Can I Ensure My Bread Pudding Is Perfectly Cooked?
Cooking the bread pudding until it’s just right can be tricky, but these tips will help! You want a golden-brown top and a custard that’s set in the middle.
- Keep an eye on it! Start checking for doneness around 45 minutes. If the top gets too brown, cover it with aluminum foil.
- Insert a knife into the center; it should come out clean if it’s done. If it’s still liquidy, give it a few more minutes.
- Let the pudding cool for about 10 minutes before serving. This helps it firm up slightly, making it easier to cut and serve.
By following these tips, you’ll have a deliciously creamy and custardy bread pudding that’s sure to impress!
Delicious Sourdough Bread Pudding
Ingredients You’ll Need:
For the Bread Pudding:
- 6 cups sourdough bread, cut into 1-inch cubes (day-old or slightly stale)
- 1/2 cup raisins or dried currants
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- Butter for greasing the baking dish
For Serving:
- Powdered sugar, for dusting (optional)
- Maple syrup or cream, for serving
How Much Time Will You Need?
This delightful dessert will take about 15 minutes to prepare and around 45-55 minutes to bake. Altogether, you’re looking at about 1 hour to enjoy a heavenly bread pudding straight from the oven!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Next, butter a 9×13-inch baking dish (or something similar) to ensure that your bread pudding easily comes out after baking.
2. Combine Bread and Fruits:
In a large mixing bowl, toss the cubed sourdough bread together with the raisins or dried currants. This combination will be soaked with your creamy custard, so make sure they’re well mixed!
3. Mix the Custard:
In another bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything is nicely combined and creamy.
4. Let it Soak:
Pour the egg mixture over the bread cubes and raisins. Gently press down on the bread to help it soak up all that delicious custard. Let this mixture sit for about 15-20 minutes. This step is key to achieving that rich flavor!
5. Transfer to Baking Dish:
Once the bread has absorbed the custard, pour the entire mixture into your prepared baking dish. Spread it out evenly so it cooks uniformly.
6. Bake to Perfection:
Now it’s time to bake! Place the dish in the preheated oven and bake for 45-55 minutes. Keep an eye on the top; you want it to turn golden brown and the center to set. You can test doneness by inserting a knife in the center—it should come out clean when done.
7. Cool and Dust:
Once baked, take the pudding out of the oven and let it cool slightly (about 10 minutes). If you like, you can dust it lightly with powdered sugar for an elegant touch!
8. Serve and Enjoy:
Drizzle your warm bread pudding with maple syrup or cream just before serving. Enjoy it warm as a delicious and comforting dessert or a sweet brunch treat!
This sourdough bread pudding is the perfect blend of crunchy edges and creamy custard, with sweet raisins and flavorful spices bringing it all together. Enjoy every delicious bite!
Can I Use Fresh Sourdough Bread Instead of Day-Old?
While day-old sourdough is best for soaking up the custard, you can use fresh bread! Just let it dry out a bit by cutting it into cubes and toasting it in the oven at a low temperature for about 10-15 minutes.
Can I Omit the Raisins or Currants?
Absolutely! If you’re not a fan of raisins or currants, feel free to leave them out. You can also substitute them with other additions like chocolate chips, chopped nuts, or fresh berries for a different twist.
How Do I Store Leftover Bread Pudding?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. You may want to add a splash of milk or cream to help revive the custard texture!
Can I Make This Recipe in Advance?
Yes! You can prepare the bread pudding mixture a day ahead and refrigerate it, then bake it just before serving. This can also enhance the flavors as the bread has more time to soak in the custard!