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Sourdough Bread Pudding

Sourdough Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.