Tangy Sourdough Bread Pudding with Vanilla Custard

This sourdough bread pudding turns leftover sourdough into a rich, tangy dessert that’s both comforting and easy to make.

A vanilla custard soaks into every nook of the chewy bread, giving you a soft interior with golden, buttery edges. It’s the kind of dessert that feels special without any fuss.

Why Sourdough Works So Well Here

Most bread puddings taste sweet and soft, and that is fine. But sourdough brings a gentle tang that cuts through the richness of the custard.

The crumb holds its shape after soaking, so you get distinct, tender bites instead of mush. Those crisp edges where the bread meets the pan are the best part.

Ingredients

• 6 cups cubed day-old sourdough bread, cut into 1-inch pieces: a rustic loaf with a sturdy crumb works best
• 4 large eggs: room temperature for a smoother custard
• 2 cups whole milk: the fat keeps the pudding creamy
• 1/2 cup granulated sugar: adds just enough sweetness without masking the tang
• 1 tablespoon vanilla extract: the warm backbone of the custard
• 1/4 teaspoon salt: balances the sugars
• 2 tablespoons unsalted butter: for greasing the dish
• 1 teaspoon ground cinnamon (optional): a light spice layer that complements the sourdough

Variations / Substitutions

• Dairy-free: swap whole milk for full-fat oat milk and use vegan butter. The result will be slightly less rich but still creamy.
• Dried fruit: fold in 1/2 cup raisins or chopped dried cherries after the bread soaks for a few minutes.
• Chocolate: stir in 1/2 cup semi-sweet chocolate chips right before baking for a gooey, indulgent twist.
• Extra tang: use half sourdough and half rye bread for a deeper, more savory note. Add a pinch of nutmeg to the custard.

If you like this, try our Classic Banana Bread for another comfort dessert.

How to Make Sourdough Bread Pudding

Step 1: Cube and Toast the Bread

Slice the sourdough into 1-inch pieces until you have 6 cups. Spread the cubes on a rimmed baking sheet in a single layer. Toast them in a 350°F (175°C) oven for 8 to 10 minutes, until dry and lightly golden at the edges.

The cubes should feel crisp and hollow when you tap one. Dry bread drinks up the custard without falling apart later.

Step 2: Whisk the Custard

In a large bowl, whisk together the 4 eggs, 2 cups whole milk, 1/2 cup sugar, 1 tablespoon vanilla, and 1/4 teaspoon salt. If you are using cinnamon, whisk it in now as well. Keep going until the sugar dissolves and the mixture is uniform.

The custard will look pale yellow and slightly frothy. Tasting it now tells you if you want a touch more vanilla or salt.

Step 3: Soak and Assemble

Add the toasted bread cubes to the custard. Toss gently with a spoon until every piece is coated. Let the bowl sit for 15 minutes so the bread softens and soaks up the liquid. Give it a stir halfway through.

While the bread soaks, butter a 9-inch square baking dish with the 2 tablespoons of butter. You want the bottom and sides fully coated. The soaked cubes will look plump and heavy, with almost no liquid pooling at the bottom.

Step 4: Bake and Serve

Preheat your oven to 350°F (175°C). Scrape the soaked mixture into the buttered dish and smooth the top into an even layer. Bake for 45 to 50 minutes, until the top is puffed and deeply golden. A knife inserted an inch from the center should come out clean, although the very center may still have a slight wobble.

The edges will be crisp and buttery, and the kitchen will smell like toasted vanilla. Let the pudding cool for 10 minutes, then slice into squares and serve warm, dusted with powdered sugar or a drizzle of caramel if you like.

A Few Tips for the Best Sourdough Bread Pudding

• Use a real sourdough loaf with a chewy crumb. Soft sandwich bread will dissolve into mush, and you will lose the tangy contrast.
• For a caramelized top crust, sprinkle 2 tablespoons of brown sugar over the pudding right before it goes into the oven.
• If the mix looks dry after the 15-minute soak (different sourdough loaves absorb differently), add a splash of milk and toss again.

Bake times depend on your dish.

Storing Leftover Bread Pudding

• Refrigerate: the cooled pudding covered for up to 4 days. Press a piece of parchment against the surface to keep the top from drying out.
• Reheating: individual portions in a 300°F oven for 10 minutes revives the crisp edges. A microwave works in a pinch but softens the crust.
• The pudding is also good cold, straight from the fridge.

Frequently Asked Questions

Can I freeze this bread pudding?

Yes. Cut it into portions, wrap each tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently.

Why did my bread pudding turn out eggy?

Overbaking or throwing off the egg-to-milk ratio are the usual culprits. Stick to 4 eggs for every 2 cups of milk, and pull the dish from the oven when the center still jiggles slightly.

Do I need a water bath?

No. The buttered dish and the soaked bread protect the custard. A water bath would steam the top, and you would miss those crisp edges.

Can I use maple syrup instead of sugar?

You can replace the granulated sugar with 1/2 cup pure maple syrup. Reduce the milk by 2 tablespoons so the custard stays thick enough.

Sourdough Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Calories: 296

Ingredients Method Notes

Ingredients

  

• 6 cups cubed day-old sourdough bread, cut into 1-inch pieces
• 4 large eggs
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon ground cinnamon (optional)

Method

 

1. Toast the 6 cups of bread cubes on a baking sheet at 350°F for 8 to 10 minutes until dry and just golden.
2. Whisk together the 4 eggs, 2 cups milk, 1/2 cup sugar, 1 tablespoon vanilla, 1/4 teaspoon salt, and cinnamon if using.
3. Add the toasted bread to the custard and let soak for 15 minutes. Butter a 9-inch square baking dish with the 2 tablespoons of butter.
4. Pour the soaked mixture into the dish, spread evenly, and bake at 350°F for 45 to 50 minutes. Cool 10 minutes, then serve warm.

Notes

Let the bread soak the full 15 minutes so every cube is saturated. If the top browns too quickly during baking, tent the dish loosely with foil. The pudding can be assembled the night before, covered, and refrigerated; add 5 minutes to the bake time if baking cold from the fridge.