Yield: 12

Sourdough Bread Pudding

overhead photo of sourdough bread pudding topped with raisins and a creamy sauce in a white baking dish on a white countertop with a wooden spatula to the right

Sourdough bread pudding is the comforting dessert for cold nights. A creamy custard spiced with cinnamon is poured over homemade sourdough brioche and topped with raisins before baking.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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
  • Optional: 1 cup raisins

Bread Pudding Sauce

  • 1 cup cream
  • 
½ cup sugar

  • 2 tbs flour 

  • 1 tbs vanilla extract

Instructions

  1. At least one day before, bake bread if using homemade.
  2. Preheat 350 degrees. Butter a 9X13 baking dish.
  3. 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.
  4. Cut up the bread into 1 inch cubes and place into a large bowl.
  5. Add eggs to the milk mixture and whisk until combined.
  6. Pour the egg/milk mixture over the bread.
  7. Pour bread and custard mixture into the baking dish.
  8. Sprinkle on the raisins
  9. Bake for 45 minutes, or until golden brown and the bread/egg mixture is set.
  10. Serve warm or at room temperature.

Make The Sauce

  1. In a small saucepan over medium heat, combine cream, and sugar, flour and vanilla.
  2. Bring to a simmer, continually stirring until there are no more lumps.
  3. Reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
  4. 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 Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 413Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 108mgSodium: 364mgCarbohydrates: 59gFiber: 2gSugar: 35gProtein: 10g