Okay, here’s my blog post about making bread pudding with sourdough, written in a casual, conversational style, just like the example:
So, I had all this leftover sourdough bread. You know, the kind that gets a little too tough to just eat plain? I hate wasting food, so I thought, “Why not try making bread pudding?” I’d never made it with sourdough before, figured it might add a nice little tang.
Getting Started
First, I cubed up the bread. I think it was about, oh, half a loaf? Maybe a bit more. Didn’t really measure, just eyeballed it. I put all those cubes into this big ol’ baking dish I have.
The Custard Part
Next up, the custard. I whisked together some eggs – I used like, four, I think – with some milk and cream. I didn’t have any exact amounts, just poured it in till it looked right. You want it to be, you know, liquidy but not too watery.
I also added in a good splash of vanilla extract. Because, vanilla makes everything better, right? And then, a bunch of sugar. Not too much, though, ’cause I didn’t want it to be overly sweet. A little cinnamon, too, for that warm, cozy flavor.
Putting it all Together
- I poured that custard mixture all over the bread cubes.
- Made sure everything was nice and soaked.
- I even pushed down on the bread a bit with a spatula, just to make sure it was all getting in there.
Baking Time!
Then, into the oven it went! I baked it at, I wanna say, 350 degrees? For, like, 45 minutes? I just kept checking on it until the top was golden brown and the custard was set. You know, not jiggly anymore.
The Result
It turned out pretty darn good! The sourdough did give it a slightly tangy flavor, which was a nice change from regular bread pudding. It was all warm and gooey and comforting. Perfect for a chilly evening. I sprinkled on a little bit of powdered sugar before I took my first bite, It felt fancy, that made it! Would I make it again? Heck yeah!
