Description
Warm, creamy, and infused with cinnamon and vanilla, this sourdough bread pudding transforms stale bread into a cozy dessert that delights the senses.
Ingredients
Scale
- 4 cups stale sourdough bread, torn into bite-sized pieces
- 4 large eggs
- 2 cups whole milk (or almond/oat milk)
- 1 cup heavy cream (or half-and-half)
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 cup dried fruit (e.g., raisins or chopped apricots) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray.
- Tear the stale sourdough into approximately one-inch pieces and place them in the greased baking dish.
- In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, cinnamon, and vanilla extract until smooth.
- Pour the custard mixture evenly over the torn bread pieces. Gently press down on the bread to ensure it absorbs the custard.
- If using dried fruit, sprinkle it evenly over the soaked bread mixture.
- Bake in the preheated oven for about 45-50 minutes or until golden brown on top and set in the center. It should spring back gently when touched.
- Allow to cool slightly before serving warm. Enjoy it plain or with a dollop of whipped cream or scoop of ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
Keywords: Use day-old sourdough for optimal texture. Consider adding chocolate chips or nuts for added flavor and crunch. Letting the mixture sit for at least 30 minutes before baking allows the flavors to meld beautifully.