Easy Sourdough Bread Pudding Recipe Creamy and Delicious

Tangy Sourdough Bread Pudding: The Comfort Food Upgrade You Need!

Picture this: a chilly Sunday morning, the aroma of cinnamon and vanilla wafting through your kitchen, and a plate piled high with warm, gooey goodness. But this isn’t your average breakfast; it’s Sourdough Bread Pudding, elevated to a whole new level. We’re taking the humble comfort food we all know and love and infusing it with the irresistible tang of sourdough bread.

Forget dry, bland bread pudding. This recipe is about creating a symphony of textures and flavors. The slightly chewy, subtly sour sourdough soaks up a rich custard, creating pockets of pure delight in every bite. It’s the kind of dish that makes you want to curl up with a good book and a cup of coffee, and it’s surprisingly easy to make.

My family absolutely adores this version of bread pudding, and I bet yours will too! It’s the perfect way to use up leftover sourdough bread, and it’s a crowd-pleaser for brunch, dessert, or even a cozy weeknight treat. Prepare to be amazed by how a simple loaf of bread can be transformed into something truly extraordinary. Get ready for a fantastic twist to this old-time favorite.

And if you’re looking for other fun ways to use up overripe bananas, remember there are plenty of banana recipes overripe bananas are perfect for.

Why You’ll Love This Sourdough Bread Pudding – Uses tangy sourdough for a unique taste.

• Tangy and Delicious: The sourdough adds a unique depth of flavor that you won’t find in traditional bread pudding.
• Easy to Make: This recipe is perfect for beginners and requires minimal effort.
• Uses Leftover Bread: A fantastic way to reduce food waste and enjoy something delicious.
• Crowd-Pleasing: Perfect for brunches, potlucks, or a cozy family dessert.
• Customizable: Easily adaptable to your favorite flavors and add-ins. Think chocolate chips, nuts, or dried fruit.
• Ultimate Comfort Food: Warm, comforting, and satisfying in every bite.

Ingredients for Sourdough Bread Pudding – Uses tangy sourdough for a unique taste.

• 8 cups Sourdough Bread: Preferably day-old or slightly stale, cut into 1-inch cubes.
• 4 large Eggs: Provide richness and structure to the custard.
• 2 cups Milk: Whole milk is recommended for the best flavor.
• 1 cup Heavy Cream: Adds creaminess and indulgence.
• ¾ cup Granulated Sugar: For sweetness. Adjust to your preference.
• 2 tablespoons Butter: Melted, for coating the baking dish.
• 2 teaspoons Vanilla Extract: Enhances the flavors.
• 1 teaspoon Ground Cinnamon: Adds warmth and spice.
• ½ teaspoon Ground Nutmeg: Compliments the cinnamon beautifully.
• ¼ teaspoon Salt: Balances the sweetness.
• Optional Add-Ins: Raisins, chocolate chips, diced apples, or pecans.

Substitutions:

• For a dairy-free option, use almond milk or oat milk instead of milk and heavy cream.
• For a vegan version, substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg).
• If you don’t have sourdough bread, brioche bread pudding or croissant bread pudding can be equally delicious!

How to Make Sourdough Bread Pudding – Uses tangy sourdough for a unique taste.

Step-by-Step Instructions

1. Prepare the Bread: Cut the sourdough bread into 1-inch cubes. You can use day-old bread to prevent it from getting soggy in the pudding. Spread the cubed bread on a baking sheet and bake in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until lightly dried out. This helps the bread absorb the custard better without becoming mushy.
2. Grease the Baking Dish: Generously grease a 9×13 inch baking dish with melted butter. This prevents the bread pudding from sticking and adds a delicious buttery flavor to the bottom. Alternatively, you can use a baking spray if preferred.
3. Arrange the Bread: Place the dried sourdough bread cubes into the prepared baking dish, spreading them evenly. If you’re adding any optional ingredients like raisins, chocolate chips, or diced apples, sprinkle them over the bread at this stage. Don’t pack the bread down; you want it to be loose enough to absorb as much custard as possible.
4. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Ensure the sugar is fully dissolved for a smooth custard. For an extra layer of flavor, you can add a tablespoon of bourbon to make a bread pudding with bourbon sauce.
5. Pour the Custard Over Bread: Slowly and evenly pour the custard mixture over the bread cubes in the baking dish. Gently press down on the bread with a spatula or your hands to ensure that all the bread is submerged in the custard. This step is crucial for achieving the perfect texture. Let the bread soak in the custard for at least 30 minutes, or even better, for an hour or overnight in the refrigerator. This allows the bread to fully absorb the custard, resulting in a creamy and flavorful bread pudding.
6. Preheat the Oven: Preheat your oven to 350°F (175°C). While the oven is preheating, you can prepare a water bath for baking the bread pudding.
7. Prepare a Water Bath (Optional but Recommended): A water bath helps to create a more even baking environment and prevents the bread pudding from drying out. To prepare a water bath, wrap the baking dish tightly in foil to prevent water from seeping in. Place the wrapped dish inside a larger baking pan. Pour hot water into the larger pan, reaching about halfway up the sides of the baking dish. Be careful not to splash any water into the bread pudding.
8. Bake the Bread Pudding: Carefully place the baking pan with the bread pudding and water bath into the preheated oven. Bake for 45-60 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out clean. If the top is browning too quickly, you can tent it with foil during the last 15 minutes of baking.
9. Cool and Serve: Once baked, carefully remove the bread pudding from the oven and let it cool slightly before serving. If you used a water bath, remove the baking dish from the water bath and let it cool on a wire rack. This allows the bread pudding to set completely. Serve warm, either plain or with your favorite toppings!

Pro Tips & Variations

• Use Slightly Stale Bread: Day-old or slightly stale sourdough is ideal for bread pudding. It absorbs the custard better without becoming mushy.
• Soak the Bread: Don’t skip the soaking time! This is essential for ensuring the bread is fully saturated with the custard.
• Water Bath: For a super creamy bread pudding, bake it in a water bath. This gentle cooking method prevents the custard from drying out.

Variations:

• Chocolate Sourdough Bread Pudding: Add chocolate chips or cocoa powder to the custard for a chocolatey treat. A brownie bread pudding can also add a chocolate twist.
• Spiced Sourdough Bread Pudding: Use warming spices like cardamom, ginger, and cloves for a festive flavor.
• Nutty Sourdough Bread Pudding: Add chopped nuts like pecans, walnuts, or almonds for extra crunch and flavor.
• Savory Sourdough Bread Pudding: Omit the sugar and add cheese, herbs, and vegetables for a savory twist. A savory bread pudding can be a really unique flavor if you want to try something new!
• Southern Bread Pudding: Consider soaking the bread in bourbon or rum for a true Southern-style treat.

Serving Suggestions

• Vanilla Ice Cream: A classic pairing that complements the warm, spiced flavors of the bread pudding.
• Whipped Cream: Light, airy, and adds a touch of sweetness.
• Caramel Sauce: A drizzle of caramel sauce takes this dessert to the next level.
• Fresh Berries: Adds a pop of color and a refreshing contrast to the rich bread pudding.
• Coffee or Tea: The perfect accompaniment for a cozy breakfast or dessert.

And on top of that, you could always try pairing it with a banana cake recipe.

Storage & Reheating

Storage:

• Refrigerator: Store leftover sourdough bread pudding in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze individual portions of bread pudding in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Oven: Preheat the oven to 350°F (175°C). Cover the bread pudding with foil and bake for 15-20 minutes, or until heated through.
• Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until warm. Be careful not to overheat, as this can make the bread pudding tough.

FAQ about Sourdough Bread Pudding – Uses tangy sourdough for a unique taste.

Q: Can I use different types of bread for this recipe?

A: While the tang of sourdough makes this **Sourdough Bread Pudding** unique, you can experiment with other breads like challah, brioche, or even croissants. However, keep in mind that the flavor and texture will be different.

Q: Can I make this bread pudding ahead of time?

A: Absolutely! Preparing the bread pudding ahead of time is actually recommended. The bread needs time to soak up the custard. You can assemble it, cover it, and refrigerate it overnight before baking. If you plan on serving as a healthy banana bread, this one is also great to make in large portions for many people.

Q: Can I add alcohol to this recipe?

A: Yes! A splash of bourbon, rum, or brandy can add a wonderful depth of flavor. Add a tablespoon or two to the custard mixture. This is a delicious spin on the bread pudding with bourbon sauce!

Q: What’s the best way to prevent the bread pudding from drying out?

A: Baking the bread pudding in a water bath is the key to preventing it from drying out. The steam from the water bath helps to keep the custard moist and creamy. Otherwise, covering it with foil during the last 15 minutes of baking can also prevent excessive browning.

Q: Can I make this recipe gluten-free?

A: Certainly! Use gluten-free sourdough bread and gluten-free all-purpose flour, with gluten free substitutions, the result can still be a super moist banana bread like texture. Double-check all other ingredients to ensure they are gluten-free as well.

Final Thoughts on Sourdough Bread Pudding – Uses tangy sourdough for a unique taste.

So there you have it – a simple yet sophisticated twist on a classic comfort food. This Sourdough Bread Pudding is more than just a dessert; it’s an experience. The combination of tangy sourdough, creamy custard, and warm spices is simply irresistible. It’s perfect for cozy weekends, holiday gatherings, or any time you want to treat yourself (or your loved ones) to something special.

I sincerely hope you give this recipe a try! And when you do, please don’t forget to snap a picture and share it with me on social media. I love seeing your creations! Also, if you liked this southern bread pudding recipe, let me know in the comments bellow.

And if you’re looking for more delicious ways to use up ripe bananas, consider making zucchini banana bread or just a simple homemade banana bread!

Don’t forget to save this recipe on Pinterest so you can easily find it later. And while you’re at it, subscribe to my blog for more easy, delicious, and family-friendly recipes. Happy baking!

Tangy Sourdough Bread Pudding

A simple yet sophisticated twist on classic bread pudding, featuring tangy sourdough soaked in a rich custard with warm spices, perfect for brunch or dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Soaking Time 1 hour hr

Total Time 2 hours hrs

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• 9×13-inch baking dish,
• Mixing bowl
• – Whisk
• Baking sheet

Ingredients

  

Sourdough Bread

• 8 cups Sourdough Bread Preferably day-old or slightly stale, cut into 1-inch cubes

Custard

• 4 large Eggs Provide richness and structure to the custard
• 2 cups Milk Whole milk recommended
• 1 cup Heavy Cream Adds creaminess and indulgence
• 3/4 cup Granulated Sugar Adjust to your preference
• 2 teaspoons Vanilla Extract Enhances the flavors
• 1 teaspoon Ground Cinnamon Adds warmth and spice
• 1/2 teaspoon Ground Nutmeg Complements the cinnamon
• 1/4 teaspoon Salt Balances the sweetness
• 2 tablespoons Butter Melted, for coating the baking dish

Optional Add-Ins

• Raisins
• Chocolate Chips
• Diced Apples
• Pecans

Instructions

 

• Cut the sourdough bread into 1-inch cubes. Spread on a baking sheet and bake at 300°F (150°C) for 10-15 minutes until lightly dried out.
• Grease a 9×13 inch baking dish generously with melted butter.
• Place bread cubes in the baking dish. Sprinkle optional add-ins if using. Keep bread loose for custard absorption.
• In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
• Pour custard evenly over bread cubes. Press bread gently to submerge. Let soak 30 minutes to 1 hour or overnight in the refrigerator.
• Preheat oven to 350°F (175°C). Prepare a water bath by wrapping the baking dish in foil and placing it in a larger pan filled halfway with hot water.
• Bake the bread pudding in the water bath for 45-60 minutes, or until custard is set and top is golden brown. Tent with foil if browning too fast.
• Remove from oven and cool slightly before serving. Remove from water bath if used. Serve warm with optional toppings.

Notes

This recipe can be customized with chocolate chips, nuts, or fruit. Use a water bath for extra creamy texture. Substitute dairy and eggs for vegan or dairy-free options as noted.

Keyword Bread Pudding, Comfort Food, Sourdough