Okay, so yesterday I was staring at this half loaf of sourdough, kinda stale, and thinking, “I really don’t want to toss this.” Then it hit me – bread pudding! I’ve made regular bread pudding before, but never with sourdough. Figured it was worth a shot, and boy, am I glad I tried it.
Getting Started
First, I grabbed that sourdough and cubed it up. I’m talking, like, one-inch-ish pieces, nothing fancy. I spread the cubes out on a baking sheet. I actually used parchment paper under it, clean up is way more easy.
I preheated my oven to 350F, put my bread cubes on the baking sheet into the oven, and baked it for 10 minutes to dry those cubes out a bit more – you don’t want soggy bread pudding, trust me.
The Custard Magic
While the bread was toasting, I got to work on the custard. Here’s what I threw into a big bowl:
- 4 large eggs (just cracked ’em right in)
- 2 cups of whole milk (because why not go all out?)
- 1/2 cup of heavy cream (again, richness is key)
- 1/2 cup of granulated sugar (you can adjust this if you like it sweeter or less sweet)
- 1/4 cup of brown sugar (for that extra molasses-y flavor)
- 1 teaspoon of vanilla extract (the good stuff, always)
- 1/2 teaspoon of ground cinnamon (because cinnamon makes everything better)
- 1/4 teaspoon of ground nutmeg (just a pinch for warmth)
- 1/4 teaspoon of salt (gotta balance out the sweetness)
I whisked everything together until it was nice and smooth, no eggy bits floating around. make sure it is all incorporated.
Putting It All Together
Once the bread cubes were slightly toasted, I took them out of the oven and dumped them into a greased 9×13 inch baking dish. Then, I poured that glorious custard all over the bread, making sure every piece got a good soaking. I used my old and useful spatula, making sure to get all of the custard, and pour it right over the bread.
Here’s a little trick: I let it sit for about 30 minutes before baking. This gives the bread time to really absorb the custard. You can even cover it and stick it in the fridge overnight if you want to prep ahead.
Bake and Enjoy
After the soaking time, I popped the dish into the preheated oven (still at 350F) and baked it for 45-50 minutes. You’ll know it’s done when the custard is set and the top is golden brown and a bit puffy. It should be a little jiggly in the center, but not liquidy.
Remove from oven, and let it cool down, because it is very hot.
I let it cool for a bit before serving. I couldn’t resist adding some extra toppings on mine, like some extra brown sugar, and even a few chocolate chips. Man, it was good! That slight tang from the sourdough added a whole new level of flavor. Definitely a win in my book.
