If you're looking for a creative way to use up stale or flat sourdough loaves, this Sourdough Bread Pudding is an incredible option. Full of flavor and so easy to make, you'll love it for breakfast or dessert.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
If you already love recipes like Sourdough French Toast Bake, this dish will quickly become another favorite on your list of stale sourdough recipes. Warm, custardy, and lightly spiced, it's a frugal way to give new life to leftover sourdough bread.
I am a huge fan of repurposing foods into new dishes (See: How to Reuse Leftover Food for more ideas). When making sourdough bread, issues can arise, causing a less-than-perfect loaf, but the number one rule is to bake it anyway.
Maybe it over-fermented, or didn't rise enough, or maybe the hydration was so high it fell, or the humidity played a role in causing a flat, dense loaf. While it may not be great for sandwiches or snacking, it can still take on a new purpose in life by becoming bread pudding.
What makes this sourdough bread pudding recipe extra special is the way the tangy notes of sourdough balance with sweetness. The texture is both soft and slightly chewy, making every bite interesting. You can serve it plain or dress it up with vanilla sauce.
Bread pudding is a versatile classic, whether you love unique ideas like my Oreo Bread Pudding, Blueberry Bagel Bread Pudding, or Bread Pudding with Hamburger Buns. This Sourdough Bread Pudding version brings comfort food to a whole new level.
Jump to:
💛 Why You'll Love This Recipe
- One-bowl custard mix. You'll only need one bowl to whisk everything together, making cleanup easy.
- Perfect use for leftovers. Instead of tossing out stale loaves, you'll transform them into a crowd-pleasing dish.
- Breakfast or dessert ready. It's versatile enough to serve with coffee in the morning or topped with ice cream after dinner.
🛒 Ingredients
- Stale sourdough bread - The tangy flavor balances sweetness and the slightly firmer texture holds up beautifully when soaked in custard. Our Low Hydration Sourdough Bread works great here too!
- Milk - Creates a rich, creamy custard base. Whole or 2% works best for body and flavor.
- Brown and white sugars - A blend for both depth of flavor (molasses from brown) and balanced sweetness (white).
- Cinnamon & nutmeg - Spices that add cozy comfort without overpowering.
- Raisins - Bring little bursts of sweetness and texture.
- Orange zest - Brightens the flavors with a subtle citrus note.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Substitutions
- Milk: Use half-and-half for a richer pudding, or almond/soy milk for a lighter dairy-free option.
- Raisins: Swap with dried cranberries, chopped dates, or chocolate chips.
- Orange Zest: Replace with lemon zest for sharper citrus, or omit for a classic version.
Variations
- Add-Ins: Mix in chopped nuts for crunch, swirl with peanut butter and jam (like this Peanut Butter and Jelly Bread Pudding), or fold in seasonal fruits such as apples, peaches, or berries.
- Bread Choice: Try it with fruity loaves like Peach Sourdough Bread or Apple Sourdough Bread for extra flavor.
💰 Budget-Friendly Tips
Bread Base: Don't toss stale bread! This Sourdough Bread Pudding recipe is the perfect way to use up sourdough that's gone a little dry or flat. Turning leftovers into bread pudding saves money and makes something delicious out of what might've ended up in the trash.
Sweeteners & Flavorings: You don't have to splurge on extras. Brown sugar, white sugar, and a little cinnamon or nutmeg give plenty of flavor for just pennies. If you want mix-ins, raisins or other dried fruit are affordable and go a long way.
Make Ahead & Freeze: I like to prep this Sourdough Bread Pudding the night before so it's ready to bake in the morning, no extra stress, and no wasted bread. Leftovers can be frozen in single portions for quick breakfasts or desserts later, which helps cut down on buying extra snacks.
Double Duty Dish: Sourdough Bread Pudding can be served as a cozy breakfast or a sweet dessert. I love making one dish and getting two uses out of it. It's like stretching one grocery purchase across multiple meals.
🥄 Instructions for Sourdough Bread Pudding
Step 1: Preheat oven to 350°F. Grease an 8x8 baking dish or 2-quart casserole dish.
Step 2: In a large bowl, whisk together milk, eggs, brown sugar, white sugar, vanilla, cinnamon, nutmeg, salt, and orange zest, if using. (Image 1). Set aside.
Step 3: Place cubed bread in the dish. Add raisins if desired. (Image 2).
Step 4: Pour egg mixture evenly over the bread. Press down gently to help the bread soak in. (Image 3).
Step 5: Let sit for at least 30 minutes, or cover and refrigerate up to overnight.
Step 6: Bake uncovered for 30-40 minutes, until the top is golden and the center is set. A knife inserted in the center should come out clean. (Image 4).
Serve warm, plain, or try it with the optional vanilla sauce recipe included below. Enjoy!
🥣 Optional Vanilla Sauce
Mix ½ cup milk and 2 Tablespoons sugar in a small saucepan over medium heat until dissolved. Whisk in a slurry of ½ teaspoon cornstarch and a splash of milk. Once thickened, remove from heat and stir in 1 Tablespoon butter and ½ teaspoon vanilla extract. Pour over bread pudding before serving.
👩🏻🍳 Expert Tips
- Let the bread soak. You want it to soak long enough, at least 30 minutes, for the custard to absorb into every cube of bread.
- Crispy and Custardy. The top of this Sourdough Bread Pudding will get golden and slightly crisp, while the inside should be soft and custardy (not runny).
- Be cautious when removing from the oven, the custard will continue to firm up as it cools.
- Leftovers taste even better the next day once the flavors have melded together.
❄️ Storage, Reheating & Make Ahead
Storage: Refrigerate leftovers in a covered container for up to 4 days. For longer storage, wrap portions in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To keep the custardy texture, cover with foil and warm in a 325°F oven for 10-15 minutes. For single servings, microwave in 20-30 second bursts. Add sauce or ice cream after reheating.
Make Ahead: Assemble bread cubes and custard in the baking dish, cover, and refrigerate overnight. Let sit at room temp for 30 minutes before baking to avoid shocking a cold dish in a hot oven. Longer soak time gives even richer flavor.
🥗 Side Dishes or Pairing Ideas
This Sourdough Bread Pudding recipe pairs wonderfully with both sweet and savory sides:
- A simple fresh fruit salad balances the richness. Try it with our Strawberry Blueberry Fruit Salad.
- Crisp bacon or breakfast sausage adds a salty contrast to your plate. But having some Scrambled Eggs with Spinach and Tomatoes would be great too!
- Coffee, tea, or hot cocoa rounds out the cozy meal. I think a cold Caramel Iced Coffee or a hot Cinnamon Toast Crunch Latte would be an amazing pairing.
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
- Scrambled Eggs with Spinach and TomatoesRecipe $2.25 / Serving $1.13
- Caramel Iced CoffeeRecipe $0.47 / Serving $0.24
- Cinnamon Toast Crunch LatteRecipe $0.44
❓ Recipe FAQs
It's a baked custard dish made from stale bread, milk, eggs, sugar, and spices.
Yes! The slight tang adds depth and keeps the pudding from being overly sweet.
Typically bread, milk, eggs, sugar, and flavorings like vanilla and cinnamon.
Warm, with toppings like cream, ice cream, or sauce, or plain if you prefer. It can be served as a breakfast item or a dessert.
It should be soft and custardy, but not liquid. A knife inserted in the center should come out mostly clean.
🍽️ More Recipes You'll Love
- Sourdough Thumbprint CookiesRecipe $4.01 / Serving $0.13
- Caramel Apple Cider Sourdough BreadRecipe $3.49 / Serving $0.22
- Sourdough Starter GravyRecipe $0.67 / Serving $0.34
- Sourdough Apple MuffinsRecipe $5.09 / Serving $0.42
🐝 If you tried this Sourdough Bread Pudding, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Bread Pudding
Ingredients
- 4 cups stale sourdough bread, cut into cubes (about ½ loaf) - ($0.49)
- 1 ½ cups milk - ($0.24)
- 2 large eggs - ($0.44)
- ¼ cup brown sugar - ($0.12)
- ¼ cup granulated sugar - ($0.09)
- 1 teaspoon vanilla extract - ($0.02)
- ½ teaspoon ground cinnamon - ($0.04)
- ¼ teaspoon ground nutmeg - ($0.02)
- 1 pinch salt - ($0.01)
- ¼ cup raisins - ($0.32)
- 1-2 teaspoons orange zest, optional - ($0.19)
Instructions
- Preheat and prep. Preheat the oven to 350°F and grease an 8x8-inch baking dish or a 2-quart casserole dish.
- Mix custard. In a large bowl, whisk together the milk, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, salt, and orange zest, if using.
- Assemble. Place the cubed bread in the prepared dish and sprinkle with raisins, if using. Pour the custard mixture evenly over the bread and gently press down to help the bread absorb the liquid.
- Soak. Let the mixture rest for at least 30 minutes, or cover and refrigerate overnight for a more custardy texture.
- Bake. Bake uncovered for 30 to 40 minutes, until the top is golden and the center is set. A knife inserted into the center should come out clean.
- Serve. Serve warm on its own or with the optional vanilla sauce.
Notes
- Make Ahead: Assemble the night before, refrigerate, and bake fresh in the morning for easier prep.
- Storage: Keep covered in the fridge up to 4 days, or freeze individual portions for up to 2 months.
- Reheating: Oven works best (325°F for 10-15 minutes), but microwave in 20-30 second bursts is fine for single servings.
- Doubling the Recipe: If you double the recipe, it will fit in a 9x13 pan. Bake at 350°F for 45-55 minutes, or until the center is set and the top is golden.
- Mix ½ cup milk and 2 Tablespoons sugar in a small saucepan over medium heat until dissolved. Whisk in a slurry of ½ teaspoon cornstarch and a splash of milk. Once thickened, remove from heat and stir in 1 Tablespoon butter and ½ teaspoon vanilla extract. Pour over bread pudding before serving.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Nicole Durham says
Packed with flavor and sourdough, this bread pudding recipe has it all!