Rich and decadent, sourdough bread pudding is the ultimate comforting dessert. A creamy custard spiced with cinnamon is poured over homemade sourdough brioche and topped with raisins before baking. Drizzled with a sweet bread pudding sauce to serve.
That time of the year is here! The wood stove is going, the trees and decorations are up, and the daylight is short. I love this time of year.
Cuddled up with a good book, a blanket, and a comforting dessert like this sourdough brioche bread pudding.
This decadent dessert is made with basic humble ingredients. Most ingredients are ones that are usually in your pantry or refrigerator. It’s inexpensive yet so delicious.
It can also be prepped ahead a bit. Make the brioche a day or two, or even longer (I love sticking bread in the freezer and thawing before use) and then just cube, mix and bake whenever you want this special dessert. Which is perfect for the busy holiday season.
Why you will love this recipe:
Delicious: Creamy, rich, sweet with hints of cinnamon and vanilla. This is the best bread pudding recipe.
Warm and comforting dessert. This is the perfect treat for winter. It is so warm and comforting and has the tastes of fall and winter. Delightful treat to cozy up on a cold night.
Inexpensive: Eggs, leftover bread (or maybe a loaf that didn’t turn out quite right), milk, sugar, a little butter and some flavoring. Most of these ingredients are already in a stocked pantry.
Tips:
- You can use homemade or store-bought bread. I prefer to use my homemade brioche recipe because it makes it really rich and decadent.
- Don’t add the eggs to the hot milk mixture without allowing it to cool first. It may curdle the eggs. You can temper the eggs, by spooning in a little bit of the warm milk into the eggs whisking quickly and then pouring that mixture into the pot with the hot milk. Whisking again, quickly.
- For a more fall inspired dessert, use pumpkin spice in place of the cinnamon.
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Ingredients:
Milk – Preferably whole milk for best texture and creaminess.
Butter – Unsalted butter. This allows you to control how much salt goes into the dish.
Vanilla extract – Store-bought or homemade.
Cinnamon – Adds that yummy warm cinnamon flavor. The cinnamon mixed with the creaminess of the milk, richness of eggs, and the sweetness of the sugar and raisins it is a delicious combination.
Sugar – Adds that sweet touch to the dessert.
Salt
Sourdough brioche – Could also use sourdough sandwich bread, or even a no- knead bread. The brioche gives it a really delicious richness.
Eggs – Gives it that wonderful custard richness.
Raisins – Optional. Raisins add a tasty pops of sweetness.
Tools:
9×13 baking dish or similar size
Saucepan
Knife
Whisk
FAQ:
What type of bread should you use for bread pudding?
Sourdough brioche is my favorite to use in this recipe because it adds a super rich decadent texture and flavor. You can also use a crusty sourdough bread, sandwich bread, or even a French bread.
Use homemade or store-bought. Either will work.
What is the difference between bread pudding and French toast casserole?
Bread pudding is made with more milk and less eggs while French toast casserole includes a lot more of eggs.
Can you make this dairy free?
Yes. Use dairy free milk like almond, cashew, coconut etc, and substitute butter for either a vegan butter or coconut oil.
What can I do with old sourdough bread?
Don’t let that old sourdough bread go to waste! There are a few things you can make with it. Breakfast strata, French toast casserole, stuffing, bread crumbs, bread pudding, and more.
Why does bread pudding need stale bread?
Stale bread holds its shape together better after it has absorbed the liquid. Whereas fresh bread may turn a little mushy.
Honestly, I’ve done it with both and even the fresh bread turned out tasty.
How To Make Sourdough Bread Pudding
The day before make the bread if using a homemade bread.
Preheat 350 degrees. Butter a 9X13 baking dish.
Combine the milk, butter, vanilla, cinnamon, sugar and salt in a medium saucepan over low heat. Cook until the butter melts. Allow it to cool before adding the eggs. If you add the hot liquid to the eggs without letting it cool for a bit first, it may cause the eggs to curdle.
Cut up the bread into 1 inch cubes and place into a large bowl.
Add eggs to the milk mixture and whisk until combined.
Pour the egg/milk mixture over the bread.
Pour into baking dish.
Sprinkle on the raisins.
Bake for 45 minutes, or until golden brown and the bread/egg mixture is set.
Serve warm or at room temperature.
Bread Pudding Sauce
In a small saucepan over medium heat, combine cream, and sugar, flour and vanilla.
Bring to a simmer, continually stirring until there are no more lumps.
Reduce heat to low and continue cooking until the sauce thickens up, about 5 minutes.
Allow the sauce to cool slightly before drizzling on top of your bread and butter pudding.
Find More Farm To Table Dessert Ideas:
- Sourdough Oatmeal Cookies
- Sourdough Pumpkin Bread
- Cinnamon Maple Sourdough Apple Pie
- Sourdough Brownies
- Sourdough Blueberry Cobbler
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Bread Pudding
Ingredients
- 3 cups milk
- 1/4 cup unsalted butter, plus a little more for buttering the baking dish
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 loaf sourdough brioche, cut into 2 inch cubes
- 4 eggs, beaten
- 1 cup raisins, optional
Bread Pudding Sauce
- 1 cup cream
- ½ cup sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
Instructions
- At least one day before, bake bread if using homemade.
- Preheat 350 degrees. Butter a 9X13 baking dish.
- Combine the milk, butter, vanilla, cinnamon, sugar and salt in a medium saucepan over low heat. Cook until the butter melts. Allow it to cool before adding the eggs.
- Cut up the bread into 1 inch cubes and place into a large bowl.
- Add eggs to the milk mixture and whisk until combined.
- Pour the egg/milk mixture over the bread.
- Pour bread and custard mixture into the baking dish.
- Sprinkle on the raisins
- Bake for 45 minutes, or until golden brown and the bread/egg mixture is set.
- Serve warm or at room temperature.
Make The Sauce
- In a small saucepan over medium heat, combine cream, and sugar, flour and vanilla.
- Bring to a simmer, continually stirring until there are no more lumps.
- Reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
- Allow the sauce to cool slightly before drizzling on top.
Notes
- You can use homemade or store-bought bread. I prefer to use my homemade brioche recipe because it makes it really rich and decadent.
- Don’t add the eggs to the hot milk mixture without allowing it to cool first. It may curdle the eggs. You can temper the eggs, by spooning in a little bit of the warm milk into the eggs whisking quickly and then pouring that mixture into the pot with the hot milk. Whisking again, quickly.
- For a more fall inspired dessert, use pumpkin spice in place of the cinnamon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! We did not put the raisins since I don’t like raisins, but we really enjoyed it. The sauce is wonderful. We’ve made it several times with different types of bread — sourdough, sourdough rolls, sourdough Hawaiian rolls, regular swirl bread — all good. We just use whatever bread that’s left over. Thanks for the recipe.
This recipe was so easy and delicious! I had half of a large homemade sourdough loaf left and decided to give this a try! I did change a few things because of what I had and it came out perfect! I swapped milk for almond milk and traditional sugar for coconut sugar. I also added some fresh blueberries! It was AMAZING! Thanks for such an easy recipe!
Wonderful!
Very easy to follow and great results
About how many cups of bread is used in this recipe, I’m using a variety of breads?
Around 3 cups of bread.
I tried this recipe using my honey oat sourdough bread and it was delicious.My bread was most likely bigger than what the recipe called for since a loaf started in the recipe can very in size Next time I will add an extra cup of milk and an extra egg so the my bread can soak up more of the custard mixture.