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    Home » Sourdough Recipes » Sourdough Desserts

    Sourdough Bread Pudding

    Published: Apr 27, 2022 · Modified: Jul 1, 2024 by Dolly | Little Home in the Making · This post may contain affiliate links · 20 Comments

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    A big scoop of bread pudding, with a text overlay that reads: sourdough bread pudding, made with leftover bread.
    A large square of bread pudding, topped with a brown sugar sauce.
    A close up of a pan of bread pudding.
    A close up of a pan of sourdough bread pudding, topped with pecans.
    A large square of bread pudding on a plate.
    A square of bread pudding being lifted out of a baking dish.
    A large square of bread pudding with ae sauce being added.d
    A large pan of bread pudding, covered with sauce.
    The top has a pan of sourdough bread pudding, with the bottom frame being a single slice.
    A slice of sourdough bread pudding being covered with a brown sugar sauce.
    A large square of bread pudding with a text overlay that reads: sourdough bread pudding.
    A hand sprinkling pecans on top of a sourdough bread pudding.

    If you're looking for the best way to use up some of your leftover sourdough bread, you have to try this homemade sourdough bread pudding. The perfect way to transform your bread into dessert!

    A large square of bread pudding, being drizzled with a brown sugar topping.

    There's plenty of talk around here about making the best use of extra starter by incorporating it into sourdough discard recipes. What I don't often talk about is ways to use up your already baked sourdough bread.

    While one could be tempted to eat the entire loaf alongside a stick of butter and a cup of tea, common sense (and hunger and fullness cues) dictates otherwise. And so, for those of us with smaller families, we may have a little extra bread kicking around.

    Most often I use a few leftover slices from the day before to make some delicious sourdough croutons or garlic toast, but I've also turned it into tasty meals like tuna melts and pizza toast.

    This recipe for sourdough bread pudding takes a sweeter spin with leftover sourdough bread, and I'll show you how to use those day old (or several days old) pieces of bread to make a delicious baked dessert.

    Lifting a slice of sourdough bread pudding from a baking dish.

    What makes this a pudding?

    For those of you in the United States, you may not be as familiar with baked puddings as I am. While I'm Canadian and much of our culture overlaps with US culture, some of our British roots remain, and so there are plenty of things that we have in common with the UK. And while you won't catch us calling chips "crisps" anytime soon, many of us have encountered what the UK calls puddings in several forms. This bread pudding being one of them, and another would be the classic Christmas plum pudding.

    These are not puddings as we have come to recognize them in North America - A sort of thick, creamy, and sweet custard-like dessert that can be eaten with a spoon. Instead they are often steamed, but sometimes baked. This bread pudding was most likely supposed to be steamed at one point, but I like a variety of textures and baking does just fine by me. There are some soft, tender pieces, as well as a few crispy and crunchy pieces. Just like the bread puddings I ate growing up.

    And so today I'm sharing with you my interpretation of a sourdough bread pudding. Baked until set, with some toasty bits on top, and then drizzled with a homemade brown sugar sauce and toasted pecans. It's a dessert lovers dream come true and is perfect for brunch, breakfast, or hearty dessert!

    Let's get started.

    Ingredients

    The ingredients needed to make a sourdough bread pudding.
    • Sourdough bread: You will need about 4-6 slices of homemade sourdough bread. If you make large boules, 4 slices will be plenty, but if you make sandwich style loaves, you'll need about 6 slices. The recipe itself isn't too fussy, so don't worry too much about an exact amount!
    • Milk: I like to use whole milk so it will be super creamy but not too decadent. If you need to eat dairy free, you could easily substitute your favorite non-dairy milk.
    • Eggs: One thing that all bread pudding recipes have in common is eggs! They bind everything together and create structure.
    • Butter: Just a little bit of melted butter adds that signature flavor we all know and love. If you're dairy free, you could use coconut oil instead.
    • Sugar: Since most of the sweetness will come from the brown sugar topping, you won't need a whole lot of sugar in the bread pudding itself. Just enough to make it a tiny bit sweet.
    • Spices: Cinnamon and nutmeg give this sourdough bread pudding a warm, comforting flavor.
    • Vanilla extract

    For the Brown Sugar and Pecan Topping

    • Chopped toasted pecans
    • Brown sugar
    • Butter
    • Milk
    • Lemon juice
    • Salt

    How to Make Bread Pudding with Sourdough

    To get started, cut your sourdough bread into cubes that are ½-1" in size. This works best with leftover bread, but you can use freshly baked bread if that's what you have available.

    Then, add your eggs to a large bowl and whisk them just enough to break up the yolk. I like to use a Danish dough whisk for a lot of my sourdough baking, and they work great for this recipe too.

    Whisking together egg, milk, sugar, and spices to make a custard base.

    Add in the milk and sugar and give it another good whisk.

    Add in the melted and cooled butter, and the cinnamon, nutmeg, and vanilla extract. Whisk vigorously to combine.

    Add your sourdough bread cubes to an 8X8 glass baking dish that has been lightly greased with butter.

    Pour in the milk, egg, and sugar mixture evenly over the sourdough bread cubes.

    Adding bread cubes to a baking dish, and pouring a custard over it.

    Press the bread cubes down into the liquid mixture, aiming to have each cube lightly coated in the milk and egg, or submerged where possible. Allow your cubes to rest for 10-15 minutes to soak up as much of the liquid as possible.

    Bake for 50-60 minutes, or until the bread pudding is set in the middle. It may be a bit jiggly, but it shouldn't be very liquidy.

    Remove from the oven, and get started on the brown sugar topping.

    Making the Brown Sugar Topping

    Add all of the ingredients to a small saucepan. Heat over medium-high heat, stirring often to prevent burning and to help the butter melt.

    Once the sauce is fully combined, remove from the heat.

    Sprinkling the surface of bread pudding with pecans, and then topping with a brown sugar sauce.

    Sprinkle the bread pudding with chopped pecans (if using), and then top with the reserved brown sugar topping.

    Alternatively, you can serve the bread pudding as is and offer pecans and brown sugar on the side. It's totally up to you!

    This sourdough bread pudding is sweet enough that it can be eaten without any additional sauce or topping, but most people like a little something sweet added! If you don't use the brown sugar topping, a custard or some maple syrup is a nice touch.

    A close up of a slice of bread pudding, being drizzled with a brown sugar topping.

    How to Reheat Bread Pudding

    While you can reheat your bread pudding in a microwave quickly, the best results come from reheating it in the oven.

    Reheating bread pudding:

    1. Preheat the oven to 350F.
    2. Add a small amount of milk to the bread pudding, trying to spread it out evenly. This will help moisten the bread during baking.
    3. Cover with a glass lid or a tent of aluminium foil.
    4. Bake in the preheated oven for 15-20 minutes, or until completely warmed through.
    5. Once heated through, remove the lid and broil for 1 minute, just enough to toast the very tops of the bread pudding. This step can be skipped if you prefer your bread pudding very soft.
    6. Serve as desired!
    A close up of bread pudding, dotted with pecans.

    Variations and Substitutions

    Dairy Free: To make this recipe dairy free, substitute the milk for a non-dairy milk of your choice. I recommend richer milks like canned coconut milk or cashew milk. Substitute the butter for a butter flavored coconut oil, virgin coconut oil, or melted ghee if only dairy sensitive.

    Gluten Free: Substitute the sourdough bread cubes for gluten free bread cubes of your choice. You will need about 5-6 cups total.

    With Eggnog: For a fun seasonal breakfast, brunch, or dessert, you can easily make this sourdough bread pudding with eggnog. Just replace the milk in the recipe for eggnog.

    Frequently Asked Questions

    Does bread pudding freeze well?

    Yes, bread pudding does freeze well! To avoid it from becoming mushy, it's recommended that you freeze your bread pudding after it has been baked. Once it has cooled completely, wrap it in a double layer of plastic wrap and a final layer of foil OR a very large freezer bag, and place in the freezer for up to 2 months. Leave off any additional toppings or sauces, and add those after baking your frozen bread pudding.

    Does bread pudding need to be refrigerated?

    Since bread pudding contains moist ingredients like eggs and milk, it's recommended that you store your bread pudding in the refrigerator. Cover tightly with plastic wrap and store in the fridge for up to 1 week.

    What's the best way to store bread pudding?

    The best way to store bread pudding is to wrap it tightly with plastic wrap, OR sealing it with an airtight lid and placing it in the fridge. It's not recommended that you store your bread pudding at room temperature, since the moisture and warm temperature can cause rapid bacterial growth.

    A square of bread pudding, drizzled in sauce.

    More Leftover Sourdough Bread Recipes

    • How to Make Sourdough Bread Crumbs
    • Sourdough Croutons
    • Freezer Meatballs with Sourdough Breadcrumbs
    • Sourdough Tuna Melts
    • Sourdough Pizza Toast
    • Sourdough Crostini - Pantry Mama

    📖 Recipe

    A close up of a pan of sourdough bread pudding, being topped with a brown sugar topping.

    Sourdough Bread Pudding

    If you're looking for ways to use up leftover sourdough bread, you have to try this homemade sourdough bread pudding. You'll love it!
    4.41 from 85 votes
    Print Pin Rate
    Course: Sourdough Recipes
    Cuisine: American
    Keyword: bread pudding, Sourdough, Sourdough Bread, sourdough desserts, Sourdough Recipes, ways to use sourdough bread
    Servings: 9
    Calories: 398kcal
    Author: Dolly {Little Home in the Making}

    Ingredients

    • 4-6 slices day old sourdough bread cut into 1" cubes
    • 2 tablespoons butter melted and cooled
    • 4 eggs beaten
    • 2 cups whole milk
    • ½ cup cane sugar
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg
    • 1 teaspoon vanilla extract

    Topping (optional)

    • ½ cup brown sugar
    • ¼ cup butter
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon lemon juice
    • ¼ teaspoon salt
    • ¾ cup chopped pecans

    Instructions

    • Preheat the oven to 350F and prepare a glass 8X8 baking dish by greasing it with a small amount of butter or oil.
    • Add the bread cubes to the prepared baking dish, spreading them out evenly.
    • In a large mixing bowl, combine the melted butter, eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract. Whisk well to combine.
    • Pour the egg and milk mixture on top of the bread cubes evenly, pressing the cubes down until the bread is covered and has been dampened by the milk mixture and is soaking up the liquid. Set aside for 5 minutes or so, and then press the bread cubes down again.
    • Bake in the preheated oven, uncovered, for 50-60 minutes, or until the mixture has set in the middle, but is still slightly jiggly.
    • Remove from the oven and allow to cool while you prepare the brown sugar and pecan topping.
    • Add the brown sugar, butter, milk, vanilla, lemon juice, and salt to a small saucepan and bring to a simmer over medium-high heat. Whisk well to combine, and stir often to prevent burning.
    • Once the mixture is fully combined, remove from the heat.
    • Sprinkle the top of the bread pudding with the chopped pecans, and then drizzle with the brown sugar sauce. Alternatively, you can serve serve individual portions and offer the brown sugar sauce and pecans on the side as an option.

    Notes

    Toasting Pecans: Add your pecans to a cold skillet and heat over medium heat, stirring very often to prevent burning. Once the nuts become fragrant, remove them from the heat and add to a plate or bowl to cool further.

    Nutrition

    Serving: 1g | Calories: 398kcal | Carbohydrates: 48g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 109mg | Sodium: 436mg | Fiber: 2g | Sugar: 26g

    Please note that some of my blog posts here at Little Home in the Making may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. See our disclaimer for more information.

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    Reader Interactions

    Comments

    1. Jacqueline

      September 10, 2022 at 8:23 pm

      Can I prepare this the night before and bake in the morning?

      Reply
      • Dolly

        September 16, 2022 at 8:32 am

        Yes absolutely! Just cover it and place in the fridge overnight. In the morning bring the dish to room temperature first (or the cold dish could break in the hot oven). I've had success adding the cold dish to a cold oven and slowing heating it, but I don't want to 100% recommend that method because I would hate for your dish to break!

        Reply
        • Lorie

          March 25, 2023 at 9:22 pm

          Could I use warm
          maple syrup instead for the topping

          Reply
          • Dolly | Little Home in the Making

            June 30, 2023 at 8:07 am

            Yes, absolutely if you would like to!

            Reply
        • Jennifer

          February 13, 2025 at 12:01 am

          5 stars
          I had a third of a sourdough loaf left that I didn't want to waste. this recipe was perfect! I did sub in some anise & cinnamon tea in place of half of the milk, reminiscent of my childhood favorite- capirotada. I think I prefer this texture now.

          Reply
          • Dolly | Little Home in the Making

            March 03, 2025 at 2:45 pm

            Oh my goodness that sounds amazing! I need to try that.

            Reply
      • Megan

        March 26, 2024 at 5:33 pm

        I think I ate too much. It was so delicious.

        Reply
    2. Gloria

      April 05, 2023 at 8:31 pm

      This was DELICIOUS! I did add a sprinkle of nutmeg to mine, but otherwise stayed true to the recipe. I'm not usually super fond of bread pudding, but this recipe changed that! crisp on top, soft on the bottom, it was perfect and decadent!

      Reply
      • Dolly | Little Home in the Making

        June 30, 2023 at 8:11 am

        Hi Gloria, I'm so glad you liked it!

        Reply
    3. Ann

      July 15, 2023 at 1:58 pm

      It would be more helpful if the amount of bread was in cups of cubed bread or by weight. Sourdough comes in all shapes and 4-6 is wide range of slices. It seems like this could easily come out too dry or just the opposite.

      Reply
      • Dolly | Little Home in the Making

        August 09, 2023 at 11:11 am

        Ann, you're absolutely right! When I get the time to update the recipe I have plans to update it with metric measurements for greater accuracy.

        Reply
      • Becky

        September 04, 2023 at 10:27 pm

        This is what I was wondering! Looking forward to the recipe update!

        Reply
        • Julia

          December 29, 2023 at 1:42 pm

          I used soy milk instead because it was all I had and it turned out great! I also added grand marnier to the custard and syrup and it is a delicious addition!

          Reply
          • Dolly | Little Home in the Making

            December 29, 2023 at 3:45 pm

            So glad to hear the substitutions worked well! I bet Grand Marnier was soooo delicious.

            Reply
      • Michelle Carver

        December 20, 2023 at 11:27 am

        For those asking about a weight on the cubed sourdough bread. I had leftover sourdough bread bowl tops my daughter made. I cubed them up and have exactly enough to fill an 8” pan the way the pictures look above and the bread weight is 430 grams or 15.1 ounces.

        Reply
        • Michelle Harris

          January 26, 2024 at 5:09 pm

          Thank you!! Very helpful

          Reply
      • Michelle Carver

        December 20, 2023 at 11:28 am

        (430 grams or 15.1 ounces…I had leftover sourdough bread bowl tops I cubed up)

        Reply
        • Dolly | Little Home in the Making

          December 28, 2023 at 9:23 pm

          Thanks for that info Michelle! I'm sure it will help a lot of people.

          Reply
    4. Petra

      December 01, 2024 at 12:37 am

      5 stars
      Delish! I added vanilla paste, grated nutmeg and cinnamon. This was the best ever! I also used cranberry pecan sourdough too

      Reply
      • Dolly | Little Home in the Making

        December 19, 2024 at 3:10 pm

        Well now I need to try it with cranberry pecan sourdough too! So glad you loved the recipe Petra!

        Reply
    4.41 from 85 votes (83 ratings without comment)

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