There’s something incredibly comforting about a warm dish of sourdough bread pudding fresh from the oven. With its golden, slightly crisp top and soft, custardy center, this dessert transforms simple pantry ingredients into something truly special. The subtle tang of sourdough adds depth and balance, making every bite rich without being overly sweet. Whether you’re using up leftover bread or planning a cozy dessert for family and friends, this recipe delivers classic comfort with a delicious twist.
Table of Contents
Best Sourdough Bread Pudding
Equipment
- 9×9-inch or similar baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Rubber spatula or spoon
Ingredients
- 6 cups sourdough bread cut into 1-inch cubes (day-old preferred)
- 3 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup raisins
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter for greasing the baking dish
- Powdered sugar for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the baking dish with unsalted butter.
- Cut the sourdough bread into 1-inch cubes and place them evenly in the prepared baking dish.
- Sprinkle the raisins evenly over the bread cubes.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined.
- Slowly pour the custard mixture evenly over the bread cubes, making sure all pieces are coated.
- Gently press the bread down with a spoon or spatula to help it absorb the custard.
- Let the mixture sit for 20-30 minutes to allow the bread to fully soak.
- Bake for 40-45 minutes, or until the top is golden brown and the center is set but slightly soft.
- Remove from the oven and let it rest for 10 minutes before serving.
- Dust with powdered sugar if desired and serve warm.
Notes
- Calories: 360 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 22g
- Fiber: 2g
What Makes This the Best Sourdough Bread Pudding
You’ve probably had bread pudding before. But what makes this one the best?
Texture That Melts in Your Mouth
The inside? Soft and custardy.
The top? Golden and lightly crisp.
The edges? Caramelized and slightly chewy.
It’s like crème brûlée met French toast and decided to live happily ever after.
Balanced Sweetness with a Tangy Twist
The sourdough cuts through the richness of cream and sugar. That means it’s indulgent, but not heavy. Sweet, but not cloying.
It keeps you going back for “just one more bite.”
Golden, Caramelized Top
A light sprinkle of sugar before baking creates that irresistible crackly top. Add a dusting of powdered sugar after baking and it looks bakery-worthy.
Ingredients You’ll Need
The beauty of sourdough bread pudding is how simple it is.
Choosing the Right Sourdough Bread
Go for day-old or slightly stale sourdough. Fresh bread works, but stale is better. Why? Because it soaks up the custard like a sponge without turning mushy.
Rustic loaf. Thick crust. Airy interior. That’s your sweet spot.
The Creamy Custard Base
You’ll need:
- Eggs
- Whole milk
- Heavy cream
- Sugar
- Vanilla extract
- A pinch of salt
This mixture creates that silky, custard-like interior.
Flavor Boosters: Raisins, Vanilla & Spices
Raisins add chewy bursts of sweetness. Cinnamon and nutmeg bring warmth. A splash of vanilla makes everything feel cozy.
You could stop here, and it would already be incredible.
If you enjoy cozy sourdough breakfast treats like
EASY FLUFFY SOURDOUGH DISCARD PANCAKES, this pudding fits perfectly into a weekend brunch table.
Step-by-Step to Making Sourdough Bread Pudding
Ready to bake? Let’s walk through it.
Preparing the Bread
Cut the sourdough into chunky cubes. Don’t go tiny. Bigger pieces give better texture.
Place them in a buttered baking dish.
Mixing the Custard
Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
Pour it slowly over the bread cubes. Make sure every piece gets coated.
Soaking for Maximum Flavor
Let it sit for 20-30 minutes.
This is crucial. Think of it like marinating steak. The bread needs time to drink up that custard goodness.
Press gently with a spoon to help absorption.
Baking to Perfection
Bake at 350°F (175°C) for about 40-50 minutes.
You’re looking for:
- Golden brown top
- Slight jiggle in the center
- Crispy edges
Let it rest for 10 minutes before serving. Trust me, it’s worth the wait.
Tips for the Perfect Texture
Avoiding a Dry Pudding
Too little custard = dry result.
If your bread looks dry before baking, add a splash of milk. Better slightly wet than under-soaked.
Getting That Custardy Center
Don’t overbake. The center should still have a soft wobble. It will continue cooking as it rests.
Remember, residual heat is real.
Serving Ideas That Take It Over the Top
Now comes the fun part.
With Vanilla Ice Cream
Warm sourdough bread pudding + cold vanilla ice cream = magic.
The ice cream melts into the cracks, creating a creamy sauce without extra effort.
With Fresh Blueberries
Fresh blueberries add brightness and balance. Their tart pop complements the richness beautifully.
With Whipped Cream
A soft cloud of whipped cream makes it look elegant. Add a light dusting of powdered sugar and you’ve got café vibes at home.
Make-Ahead and Storage Tips
Storing in the Refrigerator
Cover tightly and refrigerate for up to 4 days.
It actually tastes even better the next day. The flavors deepen overnight.
Reheating Without Drying It Out
Reheat in the oven at 300°F with foil on top. Add a small splash of milk before warming.
Microwave works too, but oven keeps the texture better.
Creative Variations to Try
Want to switch things up?
Chocolate Chip Sourdough Bread Pudding
Add semi-sweet chocolate chips for gooey pockets of indulgence.
Add:
- ¾ cup semi-sweet chocolate chips
- 1 tablespoon cocoa powder in custard
- Splash of espresso (optional)
Apple Cinnamon Twist
Fold in sautéed apples with brown sugar and cinnamon. It becomes fall in a baking dish.
Add:
- 1 ½ cups diced apples
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- Small pinch cloves
This version tastes like cozy fall in every bite.
If you love simple apple-forward desserts like 3 INGREDIENT APPLE COBBLER, you’ll appreciate how apples melt into the custard while sourdough keeps texture firm.
Caramel Drizzle
Drizzle homemade caramel over the top before serving. Fancy? Yes. Worth it? Absolutely.
Classic Raisin & Fruit Sourdough Bread Pudding
If you love traditional flavors, start here. These additions enhance the natural tang of sourdough without overpowering it.
Add to the base recipe:
- ¾ cup dried cranberries
- OR 1 cup fresh blueberries
- OR ½ cup golden raisins + ½ cup chopped pecans
- Extra ½ teaspoon cinnamon
- 1 tablespoon orange zest (optional but bright)
Fruit adds moisture and contrast. Meanwhile, sourdough keeps the structure firm and custardy.
If you enjoy tart fruit balanced with sourdough like in SOURDOUGH CRANBERRY CAKE, this variation will feel familiar and comforting.
For a softer, buckle-style fruit bake inspiration, explore SOURDOUGH BLUEBERRY BUCKLE, The same juicy pockets of fruit work beautifully inside bread pudding.
Maple Pecan Sourdough Bread Pudding
Add:
- ½ cup chopped pecans
- Replace sugar with maple syrup
- Add ½ teaspoon extra vanilla
Common Mistakes to Avoid
- Using fresh, soft sandwich bread
- Skipping soak time
- Overbaking
- Not buttering the dish
Small details. Big difference.
FAQs
Can I use fresh sourdough bread for sourdough bread pudding?
Yes, but slightly stale bread works better. Fresh bread may become too soft. If needed, toast cubes lightly before soaking.
Can I make sourdough bread pudding without raisins?
Absolutely. Skip them or replace with chocolate chips or dried cranberries.
How do I know when sourdough bread pudding fully baked?
The top should be golden, and the center should have a slight jiggle, not liquid.
Can I freeze sourdough bread pudding?
Yes. Wrap tightly and freeze up to 2 months. Thaw overnight before reheating.
Why is my sourdough bread pudding soggy?
Too much liquid or not enough bake time causes sogginess. Always let it soak properly and bake until center is just set.
If you’ve never tried sourdough bread pudding, now’s the time.
It’s warm. It’s nostalgic. It’s slightly tangy and perfectly sweet. It transforms simple ingredients into something that feels luxurious and comforting at the same time.
One bite and you’ll understand why this isn’t just bread pudding, it’s the best sourdough bread pudding.
Bake it once, and it might just become your signature dessert.
