Sourdough Bread Pudding
This mouthwatering Sourdough Bread Pudding is an easy to make dessert that elevates day-old sourdough into something spectacular. Rich, warm and comforting, this is a knock-out bread pudding recipe best served with rum butter sauce and a scoop of ice cream.
Equipment
- Mixing bowls
- Measuring cups and spoons
- 9 x 12 casserole dish
- sauce pan (if making the rum butter sauce)
Ingredients
For the Sourdough Bread Pudding
- 7 cups sourdough bread, cubed This is about one 14-16 oz loaf.
- 4 eggs
- 1 clementine, zest and juice You can substitute with 1 teaspoon of orange zest and about 1 tablespoon of orange juice.
- ¾ cup brown sugar
- 1 cup whole milk
- 12 oz evaporated milk You can substitute whole milk or half and half.
- 1 teaspoon vanilla extract
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup unsalted butter, divided (6 tablespoon melted and cooled, 2 tablespoon cold and diced)
- pinch of salt
- ½ cup raisins, classic or golden optional
- ⅓ cup chopped pecans optional
- 1 tablespoon turbinado sugar
For the Rum Butter Sauce (optional)
- ½ cup unsalted butter
- 1 clementine, zest and juice You can substitute 1 teaspoon of orange zest with about 1 tablespoon of orange juice. Or omit entirely.
- ½ cup brown sugar
- ½ cup white granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- 1-2 tablespoon dark rum or brandy
Instructions
Make the sourdough bread pudding.
- Preheat the oven to 350 degrees F.
- Cut the sourdough bread into 1-2 inch cubes and place in a large mixing bowl.
- In a separate large mixing bowl whisk together 4 eggs. Then add in the zest and juice of 1 clementine, brown sugar, cinnamon, nutmeg, vanilla extract, whole milk, evaporated milk, 6 tablespoon of melted butter and a pinch of salt. Whisk until well combined.
- Pour the wet mixture over the cubed bread and stir to combine, making sure the bread is well coated. Fold in the raisins and pecans.Allow the mixture to set for about 5 minutes to let the liquid soak into the bread.
- Pour the bread mixture into your casserole dish along with any liquid left in the mixing bowl. Spread evenly in the dish then top with 2 tablespoon of diced butter and sprinkle on the turbinado sugar.
- Bake at 350 F for 55 minutes to an hour until golden brown.
- Serve warm with rum butter sauce, ice cream or custard if desired. Enjoy!
Make the Rum Butter Sauce (optional)
- Add ½ cup of unsalted butter and the zest of 1 clementine to a sauce pan. Cook on medium to medium low heat until the butter has melted. Add in brown sugar, white granulated sugar, heavy cream, vanilla extract, the juice of 1 clementine and a pinch of salt. Cook over medium heat for 3-4 minutes until the sugar has melted and the sauce has thickened slightly. Add 1-2 tablespoon of dark rum or brandy in the last 30 seconds of cooking and stir to combine. Remove from the heat and serve immediately with sourdough bread pudding.
- You can store unused rum butter sauce in an airtight container in the fridge for up to 2 weeks.
Tried this recipe?Let us know how it was!