This rich, comforting dessert is the perfect use for leftover bread.
For Day 3 of sourdough, we’ve got a decadent Sourdough Bread Pudding—the perfect way to finish off any extra slices of sourdough. With a few pantry staples like eggs, sugar, and milk, this bread pudding will become your new go-to dessert after the holidays.
Recipe:
Sourdough Bread Pudding
Ingredients:
- 4 cups cubed leftover sourdough bread
- 2 cups milk or cream
- 2 large eggs
- 1 cup sugar (or less, to taste)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- ½ cup raisins (optional)
- Whipped cream or ice cream for serving
Instructions:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Make the custard: In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and a pinch of salt.
- Assemble the pudding: Place the cubed sourdough bread into the baking dish. Pour the custard mixture over the bread and press down to ensure the bread absorbs the liquid.
- Bake: Bake for 30-35 minutes, or until the top is golden and slightly crispy. Let cool before serving with whipped cream or ice cream.