Sourdough Bread Pudding: A Sweet Way to Use Stale Bread

There’s nothing quite like discovering a recipe that feels like a hug from the inside out. For me, that recipe is sourdough bread pudding. Growing up, bread pudding was the dessert my grandmother would whip up whenever there was leftover bread around — whether it was from yesterday’s dinner rolls, a half-eaten baguette, or even those crusty ends we all pretend we’re “saving for later.” But since I started baking my own sourdough, this dish has transformed into something truly magical: a balance of caramelized custard, tangy depth from sourdough, and a texture that’s somehow both rustic and luxurious.

But first, let’s address the elephant in the room: why sourdough? Why mess with an already classic dish? The answer is simple. Sourdough bread pudding is the better, grown-up sibling of the traditional sweet custard dessert. The naturally tangy and chewy qualities of sourdough bread add a complexity of flavor and structure that regular bread just can’t match. And bonus? It’s the perfect way to reuse leftover sourdough loaves when they’ve gone a little stale (or when you’ve accidentally overbaked that experimental boule — no judgment here).

So let’s dive into this dreamy, custardy, easy-to-make reinvention of bread pudding, shall we?

Why Sourdough Bread Pudding Deserves a Spot on Your Table

First off, let’s talk sustainability. In a world where food waste is a huge problem (like, huge), it’s refreshing — dare I say, necessary — to find recipes that give new life to things we might otherwise toss out. When bread starts to get a little hard and crusty, it’s tempting to let it meet its fate at the bottom of the compost bin. But stop right there! That stale sourdough is the perfect MVP ingredient for bread pudding. Seriously, the drier and firmer the bread, the better it soaks up that luscious custard without falling apart.

Secondly, there’s the flavor factor. The tangy, nutty notes of sourdough bread bring the kind of complexity to bread pudding you didn’t even know you needed. It’s like a sophisticated cousin who shows up to the party dressed in a tailored blazer when everyone else is in hoodies. Don’t worry, though — it’s still very much a down-to-earth, comfort-food dish.

And, let’s not lie, the nostalgia is real. Bread pudding is one of those recipes that instantly feels familiar — like pulling on your comfiest sweater or hearing a throwback song on the radio. Adding sourdough to the mix just makes it feel special enough for both weeknight indulgence and fancy dinner parties.

Ingredients for the Perfect Sourdough Bread Pudding

For this recipe, it’s all about simple pantry staples that let the sourdough and the custard shine together. Below is a list of everything you’ll need (plus a few optional add-ons for extra flair because why not?).

Mandatory MVP Ingredients:

• Sourdough bread – Approximately 8 cups of bread cubes (this is about half a large loaf). Stale, slightly hardened bread works best.
• Whole milk – 2 cups (or substitute half-and-half for extra richness).
• Heavy cream – 1 cup.
• Eggs – 4 large.
• Granulated sugar – 3/4 cup.
• Vanilla extract – 1 tablespoon (good vanilla makes a difference — trust me!).
• Cinnamon – 1 teaspoon.
• Nutmeg – 1/4 teaspoon (optional but oh-so-cozy).
• Unsalted butter – 2 tablespoons, melted.

Optional Add-Ons (a.k.a. “Spice Things Up” Section):

• Chopped nuts (pecans or walnuts) – A handful for crunch.
• Dried fruit (raisins, cranberries, or golden currants) – Soak in warm water or rum for extra tenderness and flavor. 👀
• Dark chocolate chips – Because life’s always better with chocolate.
• Caramel or bourbon sauce – Perfect drizzle on top for serving!

Tools You’ll Need

• Large mixing bowl.
• Medium saucepan for warming liquids.
• A whisk.
• A 9×13-inch baking dish (or similar).
• Parchment paper or nonstick spray.

How to Make Sourdough Bread Pudding

Ready to transform that loaf of sourdough into something unforgettable? Here’s how it all comes together:

1. Preheat your oven to 350°F (175°C) and grease your baking dish. Pro tip: line it with parchment for easy clean-up. (Nobody loves scrubbing sticky custard off dishes.)

2. Cut your sourdough bread into 1-inch cubes. Place the bread in the greased dish evenly — it’s okay to overlap pieces; that’s the bread pudding life.

3. Prepare the custard. On the stovetop, warm the milk and heavy cream together until just slightly hot (don’t let it boil). Remove from heat, then whisk in the sugar, vanilla, cinnamon, nutmeg, and melted butter. Let this mixture cool for about 3–5 minutes, so it doesn’t scramble the eggs when combined.

4. Whisk in the eggs. Once the liquid mixture is at the right temp, whisk in the eggs until fully blended.

5. Pour the custard over the sourdough cubes. Make sure every piece is well-soaked in custardy goodness. Gently press the bread down with a spatula if needed.

6. Optional: Add toppings. Sprinkle your bread pudding with nuts, dried fruit, or chocolate chips if desired.

7. Bake for 40–45 minutes, or until the edges are golden brown and the center is set (but still slightly jiggly when nudged — it’ll finish setting as it cools).

8. Cool and serve. Let your bread pudding sit for at least 10 minutes before serving. Drizzle with caramel, dust with powdered sugar, or (let’s be real) scoop on some ice cream. You earned it.

What to Love About This Recipe

Still on the fence? Here’s why sourdough bread pudding might just become your new favorite dessert:

• It’s stress-free. Whether you’re a beginner baker or a seasoned pro, this dish is nearly impossible to mess up. Is it forgiving? Oh, absolutely.
• Customizable. Love peanut butter? Add a swirl. Looove chocolate? Triple those chips. Feeling fancy? Go wild with exotic spices.
• Great for meal prep. Bread pudding stays fresh for days in the fridge, reheats beautifully, and can even be eaten cold.

Can Bread Pudding Be Savory?

Funny you should ask! While we’re here singing praises for sourdough bread pudding as a dessert, don’t sleep on the savory version. Replace sugar with cheese, toss in some herbs, and boom — you have a main course or side dish. Leftover sourdough never knew it could party this hard.

In Conclusion

If you’ve got a loaf of sourdough sitting on your counter (or hiding in your freezer), waiting for inspiration to strike, consider this your sign to make sourdough bread pudding. It’s simple, delicious, and — dare I say it — soul-nourishing. Remember: sustainability is key, and sourdough is meant to be celebrated, never wasted.

So, are you ready to bake up a little magic? Let me know how your sourdough bread pudding journey goes in the comments. (And yes, I’ll totally support you if you sneak some ice cream on top.)