When you have leftover sourdough bread and aren’t sure what to do with it, turning it into Sourdough Bread Pudding is the perfect answer. This comforting dessert blends crispy bread edges with a soft, custard-like center. It’s cozy, satisfying, and brings warmth to your table with every bite.
Why We Love This Sourdough Bread Pudding Recipe
You’ll love this recipe for more than one reason. First, it’s a clever way to use sourdough that’s gone a little dry. Instead of tossing it out, you give it a second life. The bread absorbs the creamy egg mixture, giving you a perfect balance between rich custard and crisp golden tops.
This recipe also fills your kitchen with the smell of cinnamon, nutmeg, and citrus. The flavor is gentle, warm, and comforting. You can make it ahead of time, bake it when you’re ready, and even serve it with or without the optional butter sauce. It’s versatile, flexible, and always a crowd-pleaser.
Ingredients about Sourdough Bread Pudding
To make this delicious dessert, you’ll need a handful of simple ingredients, most of which are already in your kitchen. Fresh citrus adds brightness, while spices bring depth. The result is a sweet, soft pudding with crispy edges that tastes like it came from a bakery.
For the bread pudding:
- 7 cups sourdough bread, cubed (about one 14–16 oz loaf)
- 4 eggs
- 1 clementine, zest and juice (or 1 teaspoon orange zest + 1 tablespoon orange juice)
- ¾ cup brown sugar
- 1 cup whole milk
- 12 oz evaporated milk (or whole milk/half and half)
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter (6 tbsp melted and cooled, 2 tbsp cold and diced)
- Pinch of salt
- ½ cup raisins (classic or golden, optional)
- ⅓ cup chopped pecans (optional)
- 1 tablespoon turbinado sugar for topping
Optional butter sauce:
- ½ cup unsalted butter
- 1 clementine, zest and juice (optional)
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Sourdough Bread Pudding Directions
Start by preheating your oven to 350°F (175°C). Cut your sourdough loaf into 1–2 inch cubes and place them in a large bowl. The bread should be slightly dry so it soaks up the custard mixture better.
In a separate bowl, whisk the eggs until smooth. Add in the clementine zest and juice, brown sugar, cinnamon, nutmeg, vanilla, whole milk, evaporated milk, 6 tablespoons of melted butter, and a pinch of salt. Whisk it all together until everything is combined well.
Now, pour this creamy mixture over the bread cubes. Use a spoon or your hands to mix, making sure each cube gets soaked. If you’re using raisins or pecans, fold them in at this stage. Let the mixture sit for about 5 minutes so the bread can absorb all the flavor.
Pour everything into a greased 9×12 casserole dish, including any leftover liquid. Spread the top evenly. Dot the surface with 2 tablespoons of cold, diced butter and sprinkle with turbinado sugar. This gives it a slightly crunchy top after baking.
Place the dish in the oven and bake for 55 to 60 minutes. When done, the top should be golden and slightly firm, while the inside stays soft and moist.
For the optional sauce, melt ½ cup of butter in a saucepan with the zest of 1 clementine. Stir in both sugars, heavy cream, vanilla, juice, and a pinch of salt. Cook over medium heat until everything melts and thickens slightly. Drizzle it warm over your bread pudding for extra flavor.
How to Serve Sourdough Bread Pudding
This dessert is best served warm, straight from the oven. You can scoop it out into individual bowls or slice it into squares once it cools slightly. Each bite gives you a mix of soft center and crunchy topping.
You can serve it plain, or make it special by adding a scoop of vanilla ice cream or whipped cream. The optional butter sauce brings it all together with a rich, sweet touch. This dish is perfect after dinner, during holidays, or whenever you want to treat yourself.
You can also serve it for brunch. It pairs beautifully with fresh fruit and a warm drink. The texture is hearty enough for breakfast, yet sweet enough to count as dessert.
Expert Tips: Sourdough Bread Pudding
- Use day-old bread – Slightly stale sourdough holds its shape better and soaks up the custard nicely.
- Don’t skip resting time – Letting the bread sit in the mixture helps create a rich and uniform texture.
- Adjust sweetness – You can reduce the sugar slightly if you plan to serve it with sauce or ice cream.
- Try different mix-ins – Swap raisins for dried cranberries or chocolate chips to change the flavor.
- Use a deep baking dish – This helps prevent overflow and gives you a soft center with a crispy top.
- Watch the baking time – Ovens vary, so check at the 50-minute mark to avoid overbaking.
How to Store Sourdough Bread Pudding
Once your bread pudding cools down, you can store it in the fridge. Cover the dish tightly with foil or move leftovers into an airtight container. It will keep well for up to 4 days.
To reheat, warm it in the oven at 300°F for about 10–15 minutes or microwave a single portion for 1–2 minutes until hot. If it feels a little dry, drizzle a bit of cream or sauce over it before warming. Avoid freezing, as it can change the texture.
Variation of Sourdough Bread Pudding
There are many ways to change this recipe based on what you have or what flavors you enjoy. You can swap out raisins for dried cherries or cranberries for a tangy twist. Add mini chocolate chips or caramel bits for something extra sweet.
For a nut-free version, leave out the pecans. You can also replace the clementine with lemon or lime for a different citrus taste. Using flavored extracts like almond or maple instead of vanilla gives a fresh spin too.
To make it dairy-free, use plant-based milk and vegan butter. You’ll still get the same texture and cozy flavor. If you’re feeling creative, layer the pudding with fruit like thin apple slices or banana for added texture.
FAQ about Sourdough Bread Pudding
What makes sourdough bread pudding different from regular bread pudding?
Sourdough bread gives this dessert a slightly tangy taste and a firmer texture. It holds up better in the custard and gives a rich flavor that stands out from soft sandwich bread.
Can I make sourdough bread pudding ahead of time?
Yes, you can prepare everything the night before. Keep it covered in the fridge and bake it fresh the next day. This makes it great for holidays and busy mornings.
Is the butter sauce necessary?
Not at all. The pudding is delicious on its own. But if you want a richer flavor, the sauce adds a smooth, sweet finish.
Can I use a different type of bread?
You can, but sourdough works best for texture and taste. If you use softer bread, reduce the soaking time so it doesn’t become too mushy.
How do I keep it from drying out?
Make sure your baking dish is the right size so the custard mixture spreads evenly. Cover loosely with foil during the last part of baking if the top gets too brown.
Sourdough Bread Pudding
Equipment
- Oven
- Large Bowl
- Whisk
- Casserole Dish
- Saucepan
Ingredients
- 7 cups sourdough bread cubed (about one 14–16 oz loaf)
- 4 eggs
- 1 clementine zest and juice (or 1 tsp orange zest + 1 tbsp orange juice)
- 0.75 cup brown sugar
- 1 cup whole milk
- 12 oz evaporated milk (or whole milk/half and half)
- 1 tsp vanilla extract
- 1.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.5 cup unsalted butter (6 tbsp melted and cooled, 2 tbsp cold and diced)
- pinch of salt
- 0.5 cup raisins (classic or golden, optional)
- 0.33 cup chopped pecans optional
- 1 tbsp turbinado sugar for topping
- 0.5 cup unsalted butter for optional butter sauce
- 1 clementine zest and juice for optional butter sauce
- 0.5 cup brown sugar for optional butter sauce
- 0.5 cup white sugar for optional butter sauce
- 0.5 cup heavy cream for optional butter sauce
- 1 tsp vanilla extract for optional butter sauce
- pinch of salt for optional butter sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the sourdough loaf into 1–2 inch cubes and place them in a large bowl.
- In a separate bowl, whisk the eggs until smooth. Add in the clementine zest and juice, brown sugar, cinnamon, nutmeg, vanilla, whole milk, evaporated milk, and 6 tablespoons of melted butter.
- Whisk everything together until well combined.
- Pour the creamy mixture over the bread cubes and mix well, ensuring each cube gets soaked. Let sit for 5 minutes.
- Pour everything into a greased 9×12 casserole dish, spreading evenly.
- Dot the surface with 2 tablespoons of cold, diced butter and sprinkle with turbinado sugar.
- Bake for 55 to 60 minutes until the top is golden and slightly firm.
- For the optional butter sauce, melt ½ cup of butter in a saucepan with the zest of 1 clementine. Stir in both sugars, heavy cream, vanilla, juice, and a pinch of salt. Cook until thickened slightly.
- Drizzle warm sauce over the bread pudding before serving.
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