Go Back
Sourdough Bread Pudding

Sourdough Bread Pudding

A warm, custardy bake made from torn day-old sourdough, brown sugar, and cinnamon, finished with a simple vanilla sauce. The kind of dessert that makes you glad the loaf went stale.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups day-old sourdough bread torn into 1 to 2-inch pieces
  • 4 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup brown sugar packed
  • 2 tsp vanilla extract divided
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 4 tbsp unsalted butter melted, plus more for the dish
  • 1/2 cup powdered sugar for the vanilla sauce
  • 2 tbsp milk for the vanilla sauce

Equipment

  • 1 9x13-inch baking dish
  • 1 Large mixing bowl
  • 1 Small saucepan for the vanilla sauce

Method
 

  1. Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  2. Tear the bread into 1 to 2-inch pieces and spread them in the prepared dish.
  3. In a large bowl, whisk together the eggs, milk, cream, brown sugar, 1 1/2 teaspoons of the vanilla, cinnamon, nutmeg, and salt until smooth.
  4. Whisk in the melted butter, then pour the custard evenly over the bread, pressing the pieces down gently so they all soak up some liquid.
  5. Let the dish sit for 15 minutes so the bread can absorb the custard.
  6. Bake for 40 to 45 minutes, until the top is golden brown and the center is just set - it should jiggle slightly but not look wet.
  7. While the pudding bakes, whisk the powdered sugar, remaining 1/2 teaspoon vanilla, and 2 tablespoons milk together in a small saucepan until smooth, warming gently over low heat if needed to loosen it.
  8. Let the pudding cool for 10 minutes, then drizzle with the vanilla sauce and serve warm.

Notes

The staler the bread, the better this bakes up - bread that’s two or three days old, or a thawed frozen loaf, soaks up the custard without turning gummy. If your bread is still fairly fresh, tear it into pieces and leave them uncovered on the counter for a few hours first.