Sourdough Bread Pudding

Bread pudding is a classic dessert that you can make with just about any bread and flavoring you want. It’s also a great way to repurpose stale bread that would otherwise be thrown out. This sourdough bread pudding is a personal favorite of mine because I think the tangy sourdough flavor paired with sweet cream and vanilla is truly unbeatable. This recipe is delicious and warm. It’s perfect for when you’re craving something rich and cozy, and it will make your kitchen smell amazing. Get cooking, and turn that pitiful leftover bread into beautiful bread pudding!

Sourdough Bread Pudding

Yields: 1, 9x5 loaf

Active time: 15 minutes

Total time: 45 minutes

Ingredients:

• 5 cups/225g bread (about 5 slices)

• 1 tsp salt

• 1 tbsp vanilla extract 

• ½ cup sugar

• 1 cup heavy cream

• 1 cup whole milk

• 2 eggs

• 1 egg yolk

• 2 tbsp butter

Steps:

Preheat oven to 325º F. 

Cook the milk, heavy cream, vanilla and sugar on the stove, at a medium heat, mixing occasionally to until the sugar melts. Remove mixture from heat.

In a medium bowl place the butter and slowly pour ⅓ of your liquid mixture into the bowl, whisking gently. Crack eggs into the bowl and whisk until homogenous. Slowly pour in the remaining liquid, whisking the entire time. 

Once fully mixed, add bread chunks and let soak for 10 minutes. (Note: If you’re not in a rush or are making this ahead of time you can soak the bread for longer before baking. A longer soak results in more tender bread, and more richly infused flavor). 

Pour mixture into a greased loaf pan. I used 9x5 but you can use any size you like. Bake for 25 to 30 minutes until the top is golden brown and the edges have pulled away from the pan slightly.

Serve and enjoy!

Note: You can serve your bread pudding warm and scoop it right out, or let it cool and cut it into slices.