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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 86 votes
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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