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sourdough bread pudding

Sourdough Bread Pudding

A comforting dessert made with leftover sourdough bread, creating a perfect balance of crispy edges and soft custard center.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

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 9x12 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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Notes

Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave.
Keyword Comfort Food