Why You’ll Love This Sourdough Bread Pudding Recipe
If you’re looking for a comforting dessert that brings together the tangy flavor of sourdough with sweet, warm spices, you’re going to love this sourdough bread pudding recipe.
It’s the perfect blend of textures, with crispy edges and a soft, custardy center. The aroma that fills my kitchen while it bakes is simply irresistible.
Plus, it’s incredibly versatile; you can customize it with your favorite add-ins. Serving it warm, perhaps with a dollop of whipped cream, makes every bite a delightful experience.
Trust me, once you try this recipe, it’ll become a cherished favorite in your home!
Ingredients of Sourdough Bread Pudding
When it comes to making a delicious sourdough bread pudding, the ingredients you choose play a big role in the final outcome. This isn’t just any bread pudding; the sourdough brings its unique tanginess to the party, while sugar and spices work their magic to create a warm, comforting dessert.
So, let’s gather what we need to whip up this delightful treat, shall we?
Here’s what you’ll need:
- 5 cups sourdough bread, cubed
- 3 cups low-fat milk
- 4 eggs
- 2 egg yolks
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup raisins
- 1/2 cup shredded coconut
Now, as you can see, this list has a nice variety of ingredients that come together to create something truly special.
A quick note on the bread: using day-old sourdough is perfect because it stands up well to the custard mixture. If you don’t have sourdough, you could use another type of rustic bread, but then it wouldn’t quite be the same, would it?
Also, feel free to swap in your favorite dried fruits or nuts if raisins and coconut aren’t your thing. It’s all about making this pudding your own, so get creative! Trust me, your taste buds will thank you later.
How to Make Sourdough Bread Pudding
Alright, let’s get down to the nitty-gritty of making this delightful Sourdough Bread Pudding. First things first, grab your 5 cups of cubed sourdough bread and gently place them in a lightly greased 2-quart casserole dish. If you’re like me and can’t resist the temptation to snack on those bread cubes, just keep in mind that every nibble is one less delicious bite in the final product. So, try to resist – or don’t; I wouldn’t blame you if you didn’t.
Next, in a large bowl, it’s time to mix up the custard that will bring the magic. Start by combining 3 cups of low-fat milk with 4 eggs and 2 egg yolks. Now, this is where it gets sweet – literally. Add in 1 cup of sugar, 1 tablespoon of vanilla extract, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of almond extract, and 1/2 teaspoon of ground cinnamon. Whisk all these ingredients together until they’re well-blended, and you’re left with a smooth, creamy mixture that smells heavenly.
Pour this luscious custard over the bread cubes, making sure they’re all covered and soaking in that goodness. Then, stir in 1/3 cup of raisins and 1/2 cup of shredded coconut – because why not add a little tropical flair?
Now, here comes the waiting game. You could bake it right away, but if you want a puffier pudding (and who wouldn’t?), refrigerate it for a few hours or even overnight. This lets the bread soak up all that custard goodness, making it delightfully soft.
When you’re ready, pop it into a preheated 350°F oven and let it bake for about 50 to 60 minutes. You’ll know it’s done when a knife inserted near the center comes out clean. As tempting as it’s to dig right in, let it cool for a few minutes.
Serve it up with a dollop of whipped cream and a sprinkle of cinnamon. Trust me, your kitchen will smell like heaven, and your taste buds will be doing a happy dance. Enjoy!
Sourdough Bread Pudding Substitutions & Variations
After you’ve mastered the basic Sourdough Bread Pudding recipe, it’s fun to explore some substitutions and variations that can personalize this dish to your taste.
For a richer flavor, try using whole milk or cream instead of low-fat milk. You can swap out raisins for dried cranberries or chopped nuts for extra crunch.
If you’re feeling adventurous, add chocolate chips or caramel sauce for a decadent twist. Adjust the spices too; I love adding a pinch of cardamom.
Finally, experiment with different extracts like coconut or rum to elevate the flavor profile. Enjoy creating your unique version!
Additional Tips & Notes
To guarantee your Sourdough Bread Pudding turns out perfectly, I’ve got a few helpful tips that can make a big difference.
First, using stale sourdough bread enhances the texture and flavor, so don’t rush to use fresh bread. If you want a richer pudding, consider adding a splash of cream or a bit of melted butter.
Also, letting the mixture sit for a few hours or overnight allows the bread to absorb the custard better.
Finally, keep an eye on the baking time; ovens vary, and you’ll want that knife to come out clean but not overbaked.
Enjoy!