As a seasoned home baker who’s tested countless biscuit recipes, I can confidently say that drop biscuits made with self-rising flour are one of the fastest ways to get warm, fluffy biscuits on the table. They’re perfect for busy mornings, holiday dinners, or any time you need a reliable, delicious side without fuss. No kneading, no rolling, just mix, drop, and bake, and you’ll have golden, tender biscuits every single time.
I absolutely love making a big crusty loaf of sourdough bread. Sometimes, I get ahead of myself and I end up making too much bread. We usually make this recipe when we’ve got leftover sourdough (which happens often since we’re always baking). When that happens, bring on the bread pudding! It's the perfect dessert if you ask me!
The tang from the sourdough bread adds a whole other level that you don’t get from regular bread pudding. It’s like the perfect balance between comfort food and a fancy dessert! Whether it’s a random weekend or a special occasion, sourdough bread pudding never disappoints!
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What Type of Bread is Best for Bread Pudding
For the best sourdough bread pudding, I like to use day-old or slightly stale sourdough bread. The drier texture of older bread soaks up the custard mixture beautifully without turning mushy. If you don’t have stale bread, you can lightly toast fresh sourdough to get the same effect. Cut it into cubes and then toast it in the oven for 10-15 minutes at 300 degrees F.
For this recipe, I used some cranberry orange sourdough bread that my family didn't finish. You can also make a delicious cinnamon raisin bread pudding by using a sourdough cinnamon raisin bread. Blueberry lemon sourdough bread would also be a great bread to use in this bread pudding recipe.
Ingredients for Sourdough Bread Pudding
- Sourdough bread. Use your favorite sourdough bread. It can be flavored or plain, whatever you have on hand! It should be cut into cubes and day old if you have it.
- Milk. Whole milk is best.
- Heavy cream. For a little extra creaminess and decadence.
- Eggs. Make sure the eggs are well mixed together so they do not scramble in the oven.
- Spices. We'll be using ground cinnamon and vanilla extract.
- Sugar. For sweetness. Use granulated sugar or brown sugar.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sourdough Bread Pudding
Step 1: Cut your sourdough bread into bite-sized cubes (around 1-inch pieces). It's best to use day old bread. You can also toast the bread slightly before mixing it with the custard.
Step 2: In a large mixing bowl, make the custard. Whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt.
Step 3: Generously butter a 9x13 inch baking dish and spread the cubed sourdough bread evenly inside. Pour the custard mixture over the bread, making sure every piece gets soaked. Let it rest for 10-15 minutes to allow the bread to fully absorb all the custard.
Step 4: Preheat your oven to 350°F. Once the oven is preheated, bake the bread pudding for 45-50 minutes, or until the top is golden brown and the center is set.
Step 5: Let the pudding cool slightly, then serve warm with a dusting of powdered sugar, a drizzle of caramel, or even a scoop of vanilla ice cream.
Lynn's Tip!
Don't cook the bread pudding too high or the eggs in the bread pudding will scramble and you'll have chunks in the bread pudding and no one wants that!
Tips and Tricks for Bread Pudding with Sourdough Bread
- Use stale bread. The drier the bread, the better it will soak up the custard without getting soggy.
- Give the bread a few minutes to absorb the custard before baking. This will make sure the bread is soaked up and gets into every nook and cranky.
- If your pudding is browning too fast on top, tent it with foil to avoid burning the crust.
- Feel free to add a twist to this recipe! I like adding fruits, nuts, chocolate chips, or even flavored extracts for a different flavor.
- Serve this bread pudding recipe with a dollop of homemade whipped cream, a sprinkle of powdered sugar, or your favorite caramel sauce whether homemade or store bought.
Sourdough Bread Pudding Storage Info
Got leftovers? No problem! Here’s how to store your sourdough bread pudding:
Bread pudding freezes well! Wrap individual portions in plastic wrap and place them in a freezer-safe bag. It can last up to 2 months in the freezer. You can also freeze the whole tray by covering it with aluminum foil and plastic wrap. Defrost it in the refrigerator and then bake it for 30 minutes in a 325 degree oven.
Place the cooled bread pudding in an airtight container or cover the baking dish with plastic wrap. It will stay fresh in the fridge for up to 3-4 days.
Frequently Asked Questions
Absolutely! You can assemble the bread pudding up to a day in advance and store it in the fridge. When you're ready to bake, simply take it out and pop it in the oven.
If you’ve got leftovers, sourdough bread pudding is easy to reheat. You can pop it in the microwave for a quick warm-up, or reheat it in the oven to keep the edges crispy. To do that, cover the dish with foil and bake at 325°F for about 10-15 minutes or until warmed through.
Sure! You can use your favorite hearty bread. An artisan bread, French bread, or brioche bread are all great options.
More Dessert Recipes
📖 Recipe
Sourdough Bread Pudding
Ingredients
- 8 cups Sourdough Bread Cubed
- 4 cups Whole Milk
- 1 cup Heavy cream
- 2 cup Sugar
- 6 large Eggs
- 1 tablespoon Vanilla Extract
- 2 teaspoon Cinnamon
Instructions
- Start by cutting your sourdough bread into bite-sized cubes (around 1-inch pieces). If the bread is stale, that’s even better!
- In a large mixing bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, and cinnamon and a pinch of salt.
- Grease a baking dish really well with butter, then place the cubed sourdough bread inside. Pour the custard mixture over the bread, making sure it soaks into all the pieces. Let it sit for about 10-15 minutes to ensure the bread absorbs the liquid.
- Preheat your oven to 350°F. Once the oven is preheated, bake the bread pudding for 45-50 minutes, or until the top is golden brown and the center is set.
- Let the pudding cool slightly, then serve warm with a dusting of powdered sugar, a drizzle of caramel, or even a scoop of vanilla ice cream.
Notes
- Use your favorite sourdough bread. I have used cranberry orange sourdough bread, apple cinnamon sourdough bread, blueberry lemon sourdough bread, or your favorite sourdough bread recipe.
- Top this bread pudding with a sprinkle of powdered sugar, your favorite homemade caramel sauce, or with a dollop of whipped cream.
Erina says
My children were so skeptical when I said sourdough bread pudding. (Mind you, they’ve never had bread pudding before.) They absolutely loved it!! I may have to bake extra loaves to add this into our dessert rotation!
Betty Wright Smith says
Very user friendly and easy to understand. I'm adding minor adjustments, however, I just love ❤️ this recipe