Sourdough Bread Pudding

Sourdough Bread Pudding

from farmhouseonboone.com
60 min

Sourdough bread pudding is the comforting dessert for cold nights. A creamy custard spiced with cinnamon is poured over homemade sourdough brioche and topped with raisins before baking.

Ingredients

  • 3 cups milk
  • 1/4 cup unsalted butter (plus a little more for buttering the baking dish)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 loaf sourdough brioche (cut into 2 inch cubes)
  • 4 eggs (beaten)
  • 1 cup raisins (optional)
  • 1 cup cream
  • ½ cup sugar
  • 2 tablespoons flour
  • 1 tablespoon vanilla extract

Directions

  1. 1

    At least one day before, bake bread if using homemade.

  2. 2

    Preheat 350 degrees. Butter a 9X13 baking dish.

  3. 3

    Combine the milk, butter, vanilla, cinnamon, sugar and salt in a medium saucepan over low heat. Cook until the butter melts. Allow it to cool before adding the eggs.

  4. 4

    Cut up the bread into 1 inch cubes and place into a large bowl.

  5. 5

    Add eggs to the milk mixture and whisk until combined.

  6. 6

    Pour the egg/milk mixture over the bread.

  7. 7

    Pour bread and custard mixture into the baking dish.

  8. 8

    Sprinkle on the raisins

  9. 9

    Bake for 45 minutes, or until golden brown and the bread/egg mixture is set.

  10. 10

    Serve warm or at room temperature.

  11. 11

    In a small saucepan over medium heat, combine cream, and sugar, flour and vanilla.