Description

This Sourdough Bread Pudding transforms leftover crusty loaves into a decadent, custard-soaked dessert that your family will adore. It's easy to make, reduces food waste, and is gentle on the stomach due to the fermentation of the sourdough.

Ingredients

Scale

6–8 cups Stale Sourdough Bread
5 large Pasture-Raised Eggs
2 cups Whole Milk
1 cup Heavy Cream
3/4 cup Maple Syrup
1 tablespoon Pure Vanilla Extract
1 teaspoon Ground Cinnamo
1/2 teaspoon Sea Salt
2 tablespoons Unsalted Butter

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Instructions

Prepare the Bread: Cut the stale sourdough loaf into uniform 1-inch cubes and toast if necessary
Grease the Baking Dish: Coat a 9×13 inch baking dish with melted butter
Whisk the Custard: Beat the eggs in a bowl, then whisk in milk, cream, maple syrup, vanilla, cinnamon, and salt
Combine and Soak: Place the bread cubes in the dish and pour the custard over, pressing down to soak
Rest the Mixture: Let the mixture sit at room temperature for 30 minutes
Bake to Perfection: Preheat oven to 350°F (175°C) and bake for 45-55 minutes
Cool and Serve: Let cool for 10 minutes before serving

Notes

You can prepare the dish the night before and refrigerate it overnight for best results.

Prep Time: 20 mins
Cook Time: 45-55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385 kcal
Sugar: 18g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 12g
Cholesterol: 186mg