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.
If I use store bought, how much would that weigh or measure after cubed?
I haven’t weighed it, but if you are using store bought bread, I would just use the whole loaf.
One loaf of Sourdough breadvis very non-specific. Can you please start utilizing a standard measurement of weight for all ingredients to facilitate a first time user? Grams preferably as they see to be the recipe standard. Thank you!
Thanks for your feedback!
Can this stay at room temp with the sauce on or do leftovers need to be refrigerated?
Store leftovers in the refrigerator in an airtight container for up to 5 days.
I had a bread pudding years ago, absolutely delicious 😋 The sauce had some sort of alcohol in it…do you have any idea what it may have been? Thank you in advance
My guess would be rum, whiskey or bourbon. Those are the most typical.
Thank you so much for your quick response! 1 more question, does this freeze well?
Would this freeze well?
This is fabulous! I made it at Christmas time with frozen rasberry pieces from Azure. So good! I tasted it before I put the icing on and was a little nervous, but the icing makes it REALLY good. Sometimes I try to skip corners with sugar but the icing is a must. I’m making it tomorrow for breakfast with some left over bread and adding blueberries, I can’t wait!
That is great! So glad you enjoyed it.
What is sourdough brioche? My guess is that this would be more like a brioche bread pudding but . . . ?
It is a loaf of brioche made with sourdough starter rather than commercial yeast. You don’t have to use brioche in this recipe, but it is my favorite way.
Could you let the mixture sit covered overnight before baking?
Probably. I’ve never done it, but I would think that would work. I would keep it in the fridge overnight covered.
I made this this evening. I substituted the raisins for dried cranberries and I also added some postachios. It it very good!
Awesome! Thanks for sharing and glad you enjoyed it!
Omg this was delicious!
I made your sourdough challah bread recently. The loaf was over-proofed unfortunately, my fault cause I’m still adjusting to our elevation change. The loaf was dense and not as sweet so I thought I’d use it for this recipe. The dish was amazing. The bread came out tender. Great way to use “sad” bread lol. Will make it again.
Glad you enjoyed this recipe! And good luck with your sourdough challah bread next time! Hope it turns out great!
I made this for Christmas for my family in 2022 with the yummy brioche also using your recipe & it was so yummy. I had never heard of bread pudding before. It tasted even more delicious than I thought it would. I will definitely make it again. Thank you!
How wonderful! Hope you had a joyous Christmas.