Sourdough Bread Pudding
Whether you're a sourdough baking enthusiast looking for what to do with leftover sourdough bread or simply craving an easy bread dessert with more character than its traditional counterparts, this egg free Sourdough Bread Pudding recipe promises a sophisticated twist on nostalgia that will have everyone asking for more.
Ingredients
- 6-7 slices of sourdough bread (1-3 days old)
- 1 ½ cup whole milk
- 1 tablespoon corn starch
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla
- ½ cup brown sugar
- 3 tablespoon butter
- ¼ cup chocolate chips
- ¼ cup Pecans
Instructions
Preparing the Bread
- Preheat oven to 350°F (175°C).
- Cut sourdough bread into 1-inch cubes (rustic shapes are fine).
- If using fresh bread, toast cubes for ~10 mins to dry them slightly (not browned).
- Transfer bread cubes to a greased 8x8-inch baking dish, arranging evenly.
Making the Custard
- In a saucepan, mix milk, brown sugar, and butter. Heat until warm (not boiling), ensuring sugar dissolves.
- In a separate bowl, whisk cornstarch and cinnamon until lump-free.
- Slowly add ¼ of the warm milk to the cornstarch mix, whisking to form a smooth slurry.
- Pour slurry back into the remaining warm milk, stirring constantly.
- Cook on medium-low heat for 3-4 mins until slightly thickened.
- Remove from heat, stir in vanilla extract.
Assembling
- Pour warm custard evenly over bread cubes, pressing gently to soak all pieces.
- Let sit for 10-12 mins for absorption.
- Sprinkle chocolate chips and chopped pecans on top (some will sink in).
Baking
- Bake for 35-40 mins until golden brown and set (center may still be slightly jiggly).
- Pudding will firm up while cooling.
Serving
- Cool for at least 15 mins before serving.
- Enjoy warm, at room temperature, or chilled.
- Optional toppings: maple syrup, whipped cream, or vanilla ice cream.
Notes
- For the best results, use sourdough bread that's 1-2 days old. If you only have fresh sourdough, cut it into cubes and dry them in a 300°F oven for 10-15 minutes before using. For a rustic texture, tear the bread by hand instead of cutting it neatly.
- If your custard mixture becomes too thick after adding cornstarch, gradually thin it with a little more milk until pourable. Since cornstarch requires heat to thicken properly, make sure your milk is hot (but not boiling) when mixing it into the slurry.
- This recipe can easily be made vegan by substituting whole milk with full-fat coconut or oat milk and using plant-based butter. The cornstarch base already makes it egg-free, making it a great option for those with egg allergies while still maintaining a custardy texture.
- For the best texture, let the bread soak in the custard for at least 15 minutes. Extending the soaking time to 30 minutes or even overnight in the fridge allows the sourdough to fully absorb the custard for a richer result.
- If your finished pudding seems dry, drizzle warm milk or cream over the top before serving. Alternatively, prepare a simple vanilla sauce to pour over individual portions for extra moisture.
- If the top browns too quickly while the center remains undercooked, loosely cover the dish with foil for the remaining baking time. The perfect bread pudding should have a crisp, golden top with a soft, custardy interior.
- While traditionally served warm, this bread pudding is equally delicious at room temperature or chilled. Each serving temperature brings out different flavor notes in the tangy sourdough.
- Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm in the microwave for 20-30 seconds or in a 325°F oven for about 10 minutes.
📝Nutrition Facts
Nutrition
Calories: 256kcal
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