Sourdough Bread Pudding

5 from 1 vote

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. Try it with the vanilla sauce recipe below!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 198kcal

Author: Nicole Durham

Cost: Recipe $1.98 / Serving $0.33

Equipment

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.

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.

Nutrition