Sourdough Bread Pudding

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.

Course Dessert

Cuisine American

Keyword baking, bread and butter pudding, desserts, sourdough bread pudding

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 405kcal

Author Lisa

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