Best Sourdough Bread Pudding
This sourdough bread pudding is rich, custardy, and perfectly balanced with a subtle tang from rustic sourdough bread. Baked until golden and lightly crisp on top, it’s the ultimate comforting dessert served warm with ice cream or whipped cream.
Equipment
- 9x9-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
Nutritional Information (Approximate per serving)
- Calories: 360 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 8g
- Sugar: 22g
- Fiber: 2g
