Sourdough Bread Pudding Recipe for Dessert

A Sweet Way to Save Bread

My grandma taught me this recipe. She never liked to waste a single crumb. Stale bread was a treasure, not trash. It became the start of something wonderful.

This bread pudding is a cozy hug in a bowl. It turns simple, day-old bread into a rich dessert. I still laugh at how my brother would eat two helpings. He never knew he was eating old bread.

The Heart of the Pudding

First, warm your milk, butter, and spices on the stove. The smell of cinnamon and vanilla will fill your kitchen. Doesn’t that smell amazing? Let it cool a bit before you add the eggs.

Cut your sourdough bread into little cubes. A slightly stale loaf works best here. It soaks up the custard like a sponge. This matters because it gives the pudding its soft, creamy inside.

Putting It All Together

Pour the cool, sweet custard over the bread. Gently mix it with your hands. Make sure every piece gets a little love. Then, scatter the raisins on top if you like them.

Into the baking dish it goes. Now the oven does its magic. It bakes until the top is golden and crispy. What’s your favorite part of baking? I love watching it rise through the oven window.

The Special Sauce

This sauce is pure joy. You mix cream, sugar, and a little flour. You must stir it the whole time. This keeps it smooth and stops lumps from forming.

It thickens into a lovely, silky river for your pudding. Fun fact: This kind of sauce is sometimes called a pourin sauce where I’m from. It makes the whole dessert feel extra special.

Why This Old Recipe Matters

This recipe is more than just food. It’s about being clever and not wasting good things. My grandma lived through times when you had to make do. This pudding is a sweet lesson from that time.

It shows us that a little creativity can make something new from something old. This matters in the kitchen and in life. Does your family have a recipe that saves food from being wasted? I would love to hear about it.

Time to Share

Let your bread pudding cool a little before serving. It is wonderfully warm and comforting. The first bite is always the best.

This is a dessert made for sharing with people you love. So tell me, do you prefer your bread pudding with or without raisins? Share your thoughts with me.

Ingredients:

Ingredient	Amount	Notes
Milk		Gently warmed with butter and spices
Butter		For the custard and to grease the baking dish
Vanilla		Used in both the pudding and the sauce
Cinnamon
Sugar		Used in both the pudding and the sauce
Salt
Sourdough Bread	1 loaf	Cut into 1-inch cubes, slightly stale works best
Eggs		Beaten
Raisins		Optional, scattered on top before baking
Cream		For the sauce
Flour		A small amount for the sauce

My Cozy Sourdough Bread Pudding

Hello, my dear. Let’s make something wonderful with that leftover sourdough bread. This recipe turns simple ingredients into a warm, happy dessert. It always reminds me of my own grandma’s kitchen. She never let a single crust go to waste. I still smile thinking of her.

This bread pudding is like a big, sweet hug. The cinnamon and vanilla make the whole house smell amazing. It’s the perfect treat for a chilly afternoon. Let’s get your baking dish ready. We are going to create some sweet memories together.

Step 1: First, turn your oven on to 350°F. Get your big baking dish. Rub a little butter all over the inside. This keeps everything from sticking. It’s the first step to a golden crust.

Step 2: Now, let’s make the custard. In a pot, warm the milk, butter, vanilla, cinnamon, sugar, and salt. Just until the butter melts. Don’t let it get too hot! (My hard-learned tip: If the mix is too hot, it will cook the eggs. We don’t want scrambled eggs in our pudding!). Let it sit and cool down a bit.

Step 3: While that cools, cut your bread into little cubes. Slightly stale bread works best here. It soaks up all that good custard like a sponge. Toss all the bread cubes into a big bowl. This part is fun and easy.

Step 4: Crack your eggs into a small bowl and beat them. Whisk them into the cooled milk mixture. Now pour this lovely yellow custard over the bread. Gently mix it with your hands. Make sure every single cube gets a little bath.

Step 5: Pour everything into your buttered dish. Scatter the raisins on top if you like them. I love the little sweet bursts they give. Now, into the oven it goes! Bake for about 45 minutes. You’ll know it’s done when the top is golden. How can you tell the pudding is set? Share below!

Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dessert

Three Tasty Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Feel free to get creative with what you have. Here are a few of my favorite ways to change it up.

Chocolate Chip Joy: Swap the raisins for a handful of chocolate chips. It turns into the most decadent treat. My grandchildren beg for this version.

Apple Cinnamon Hug: Add a cup of finely chopped apples to the bread cubes. The apple and cinnamon are best friends. It tastes like autumn in a dish.

Nutty Crunch: Sprinkle chopped pecans or walnuts on top with the raisins. They get all toasty in the oven. It adds a wonderful little crunch.

Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

Oh, the best part is eating it! Let the pudding cool just until it’s warm. Then, spoon a big square into a bowl. I like to pour a little extra cream over the top. It’s so comforting.

For the sauce, just mix cream, sugar, a bit of flour, and vanilla in a pot. Stir until it gets thick. Drizzle that warm sauce over your pudding. It makes it extra special. A scoop of vanilla ice cream on the side is also heavenly.

What to drink with it? A glass of cold milk is always perfect. For the grown-ups, a small glass of sweet sherry pairs beautifully. It’s a classic combination. Which would you choose tonight?

Keeping Your Bread Pudding Cozy

Let’s talk about keeping your pudding yummy for later. Once it’s cool, cover the dish tightly. You can keep it in the fridge for three days. I once forgot a batch on the counter overnight. My husband still ate it, but I don’t recommend that!

You can also freeze it for a happy surprise later. Cut the cooled pudding into single pieces. Wrap each piece well in plastic wrap. Pop them all into a freezer bag. This matters because a ready-made dessert saves a busy day.

To reheat, just warm a slice in the microwave. Or warm the whole dish in a 300°F oven until hot. A warm dessert makes any meal feel special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Sometimes, baking doesn’t go as planned. That’s okay. Here are some easy fixes. I remember when my first pudding was too wet. I learned that stale bread soaks up custard best.

Is your pudding too dry? You might have baked it a little too long. Next time, check it five minutes earlier. A moist pudding is so much more comforting to eat.

Is the bottom soggy? Let the bread soak for just 15 minutes. Do not let it sit for hours. This matters because the right texture makes every bite perfect. Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free?

A: Yes! Just use your favorite gluten-free bread. Make sure the bread is a little stale first.

Q: Can I make it ahead?

A: Absolutely. Assemble it the night before. Keep it covered in the fridge. Bake it in the morning.

Q: I don’t have raisins. What can I use?

A: Dried cranberries or chopped dates work beautifully. Or just leave them out.

Q: Can I make a smaller batch?

A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Is the sauce necessary?

A: Not at all. It is delicious on its own. A dusting of powdered sugar is also lovely. Which tip will you try first?

Share Your Kitchen Creations

I hope you love this recipe as much as I do. It is a simple way to create joy. Baking this always makes my kitchen feel like home. *Fun fact: This recipe is over fifty years old!* It came from my grandmother’s little recipe box.

I would be so happy to see your results. Please share a picture of your beautiful bread pudding. It makes my day to see your baking adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.