Okay, so I’ve been on this sourdough kick lately, right? And I always have leftover bread. It’s like, a rule of the universe or something. I hate throwing stuff away, so I was like, “There’s gotta be something I can do with this.”
Then, boom! Sourdough bread pudding. I’d never made it before, but I figured, how hard could it be?
Getting Started
First, I gathered my ingredients. Here’s what I ended up using:
- About 6 cups of cubed-up sourdough. It was a mix of older, kinda stale stuff and some from a fresher loaf.
- 2 cups of milk. Just regular whole milk.
- 1 cup of heavy cream. Because, why not?
- 4 large eggs. From the chickens my neighbour raises.
- 1/2 cup of sugar. I used regular granulated sugar.
- 1 teaspoon of vanilla extract.
- 1/2 teaspoon of cinnamon. I love cinnamon.
- A pinch of salt. To balance out the sweet, you know?
- Optional: I threw in a handful of raisins, just because.
Putting It All Together
The first thing I did was grease a baking dish. I used a 9×13 inch glass one. Just sprayed it with some cooking spray.
Next, I dumped the bread cubes into the dish. Spread them out all nice and even.
Then, in a separate bowl, I whisked together the milk, cream, eggs, sugar, vanilla, cinnamon, and salt. Made sure it was all mixed up really well.
I poured that mixture over the bread, making sure to get all the pieces soaked. Then I sprinkled in the raisins.
I pushed the bread down a bit with a spatula, just to make sure it was all submerged in the custard.
Then, I let it sit. Some people say to let it sit for like, hours, or even overnight. I gave it about 30 minutes. I was hungry.
Baking Time!
I preheated my oven to 350 degrees Fahrenheit. While that was heating up, I just let the bread pudding hang out on the counter.
Once the oven was ready, I popped the dish in and baked it for about 45-50 minutes. You know it’s done when it’s golden brown on top and a knife inserted in the center comes out clean. It should be set, but still a little jiggly.
I let it cool for a bit before I dug in. Probably should have let it cool longer, but I couldn’t resist.
And that was it! Seriously, so easy. And so good. The sourdough gives it a nice little tang that you don’t get with regular bread pudding. It’s, like, a little bit fancy, but still totally comfort food. I’ll definitely be making this again.
