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Homemade sourdough bread pudding is one of the most delicious desserts you'll ever make. And the best thing is that not only does it taste like a big warm hug, it's made with simple pantry ingredients and leftover sourdough bread (which can help reduce food waste).
This recipe has been developed using plain sourdough bread, but you can use any type of sourdough bread you have on hand. There are notes further down on how to adjust the recipe if you are using a sweeter, enriched sourdough bread ... unless you're a very sweet tooth!
If you love making and eating sourdough comfort food like bread pudding, you might also enjoy baking sourdough chocolate chip cookies, sourdough banana fritters, sourdough pie crust or sourdough apple cake. And if you need to use up even more leftover sourdough bread, why not try making these sourdough croutons or sourdough crostini?
Why Sourdough Bread for Bread Pudding?
Leftover sourdough bread is perfect for making the best bread pudding! Because it's plain, you can add all the flavors in the silky custard.
The brown sugar and vanilla extract in this recipe create a sweet custard that is soaked into the cubed bread.
You can add all sorts of flavors into the custard - experimenting can be lots of fun! I love adding cinnamon and nutmeg for a more traditional flavor, but you can really add anything you like from chocolate chips, dried fruits, nuts, jam - whatever you have on hand!
How To Make This Sourdough Bread Pudding Recipe
This sourdough bread pudding recipe is designed to be super quick and easy, pulled together in just minutes. It's a great recipe for the kids to help with in the kitchen too!
Here's how to make the ultimate sourdough bread pudding:
- Preheat the oven to 175C (350F).
- Tear the sourdough bread into chunks or cut into cubes. Be as rustic as you like with this! I like to keep them around 1-inch cubes. I like to put the crusty bits on the top so they get lovely and golden in the oven.
- Arrange the sourdough bread cubes or chunks into an oven proof baking dish.
- Sprinkle over the raisins if you are using them (you could also add other dried fruits if you want to).
- Add all the remaining ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand). Make sure the brown sugar is well dissolved in the custard mixture.
- Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
- Place the sourdough bread pudding into the preheated oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes). If the top of the pudding isn't browning sufficiently towards the end of cooking time, brush the top of the pudding with some melted butter.
While this recipe has been developed using plain sourdough bread, you could also use other types of sourdough loaves. Here are some suggestions of other sourdough bread to make this recipe:
- easy sourdough discard bread (great if you want to make bread pudding in a hurry)
- sourdough brioche loaf
- sourdough pumpkin bread
- sourdough discard chocolate bread
- sourdough bread with coffee and maple infused dates
- sourdough chocolate chip bread
- orange cranberry sourdough bread
Step by Step Photos of Making Sourdough Bread Pudding
Best Tips for Making Sourdough Bread Pudding
- Whole milk works best with this recipe. If you are using skimmed milk or half and half, I recommend adding some heavy cream to the mix for extra creaminess.
- Make sure you push all the bread down into the custard to make sure it's soaked through. It's ok if the bread pops back up above the custard but it should all be soaked through.
- Add the crusty bits to the top of the dish. Once they are soaked in the custard, they toast up lovely and golden in the oven. The top of your pudding will be golden and crunchy with the silky, softer bread underneath.
- You can cover the bread pudding when you first put it in the oven if you want to. This stops the top from browning too quickly. If the top isn't browning at all, brush it with melted butter towards the end of the cooking time.
How To Serve and Eat Sourdough Bread Pudding
This favorite dessert is perfect served just as it is, warm out of the oven. But if you want to take your sourdough bread pudding to the next level, try some of these ideas:
- drizzle with caramel sauce and accompany with freshly whipped cream.
- dust with powdered sugar and serve with vanilla ice cream.
- serve with fresh raspberries and blueberries and top with whipped cream and maple syrup (serving it like this reminds me of French Toast and I've often given my boys leftover sourdough bread pudding like this for an easy breakfast! They think it's lots of fun!)
If you are making this for a party or gathering, it can be nice to make individual serving of bread pudding. You can make individual puddings in smaller ramekins or even in a large cup muffin tray.
Can You Make This Sourdough Bread Pudding Recipe in Advance?
Yes, you can make sourdough bread pudding ahead of time. You can bake the bread pudding and store it covered in the fridge for up to 2 days. When you want to serve it, pop it into the oven covered in aluminium foil to warm through.
This recipe is suitable for freezing. Store sourdough bread pudding in an airtight container in the freezer for up to 2 months.
Frequently Asked Questions
Why does bread pudding use stale bread?
Bread pudding uses stale bread as a way of reducing food waste. It doesn't really matter if the bread is stale and dry as it is hydrated with the custard mixture and bakes into a sweet, silky dessert.
Should you refrigerate bread pudding?
Yes bread pudding needs to be stored in the refrigerator. It is made from an egg mixture, along with milk. These ingredients needs to be refrigerated or they will go bad more quickly.
Can you use under fermented sourdough bread to make bread pudding?
You can use under fermented sourdough bread to make bread pudding, so long as it is mostly cooked through. Under fermented bread will be quite moist, rather than drier like stale bread, so you will end up with quite a moist bread pudding.
Sourdough Bread Pudding Recipe
The best sourdough bread pudding recipe around - allows you to use up leftover or stale sourdough bread to create a decadent, classic dessert that will become a fast family favorite!
4.41 from 60 votes
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 3158 kcal
Equipment
Baking or Casserole Dish with lid
Ingredients
- 500 g Sourdough Bread around 6 thick slices
- 30 g Butter melted
- 80 g Raisins or sultanas (optional)
- 500 g Milk
- 150 g Granulated Sugar
- 50 g Brown Sugar
- 4 Eggs
- 3 g Cinnamon Ground (approx. 1 tsp)
- 5 g Vanilla Extract (approx. 2 tsp)
- 1 pinch Nutmeg optional (approx. ¼ tsp)
Instructions
Preheat the oven to 175C (350F)
Tear the sourdough bread into chunks. Be as rustic as you like with this!
Sprinkle over the raisins if you are using them.
Add all the other ingredients to a batter jug or small mixing bowl. Beat them until they are well combined and form a creamy custard mixture. You can use a whisk or fork for this step (or you can use a stand mixer if you don't want to do it by hand).
Pour the custard mixture over the torn up sourdough bread. Push the bread down if you need to to ensure that it's all coated in the custard mixture.
Place the sourdough bread pudding into the oven (middle shelf is best so it's not too close to the top of the oven) and bake for around 45 minutes to 1 hour or until the custard is baked and the top is golden (see notes).
Notes
SOURDOUGH BREAD
The type of bread you use for this recipe will make a difference to the outcome. If you use a true sourdough bread that's a few days old, you'll get a more sturdy pudding than if you use a fresh, sweet brioche loaf.
SUGAR
If you are using a plain sourdough loaf, leave the sugar as is. If you are using a sweet bread (like a brioche or banana bread) I would decrease the sugar by 50g. If you don't have any brown sugar, you can use all granulated white sugar.
BAKING TIME
The baking time will vary depending on the dish you use. If you use a shallow dish where there is more surface area, the bread pudding will cook much quicker. If you use a deeper dish where there is less surface area on the top, it will take longer to bake. The baking time will also depend on your oven.
If the top is browning too fast, cover the dish with a lid if it has one or use a piece of aluminium foil to cover the dish and protect the top from burning.
If the top is not browning at all, brush it with melted butter towards the end of the baking time.
Nutrition
Calories: 3158kcalCarbohydrates: 549gProtein: 95gFat: 70gSaturated Fat: 33gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 779mgSodium: 3682mgPotassium: 2338mgFiber: 18gSugar: 247gVitamin A: 2520IUVitamin C: 4mgCalcium: 1079mgIron: 25mg
Keyword Sourdough Discard
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