A Happy Mistake
I first made this pudding by accident. I had some old sourdough brioche on the counter. It was too hard to eat. I could not let it go to waste. So I tried something new.
I mixed it with milk and eggs. I added a little sugar and spice. The smell from the oven was wonderful. It turned into our new favorite dessert. I still smile thinking about it.
Why This Dish Matters
This recipe is about more than food. It is about being smart with what you have. Using old bread is a small act of love. It shows we care for our home and our things.
It also brings people together. A warm pudding on the table makes everyone happy. It is a simple joy. What is a food that makes your family gather?
The Magic of Soaking Bread
Let’s talk about the custard. You warm the milk with butter and cinnamon. Doesn’t that smell amazing? Then you mix in the beaten eggs. This is the magic sauce.
You pour it over your bread cubes. Let it sit for a bit. The bread soaks up all that goodness. It gets soft and ready for the oven. This step is very important for a creamy pudding.
A Sweet Little Fact
Fun fact: Bread pudding is a very old recipe. Cooks have been making it for hundreds of years. They always wanted to find a use for stale bread. It was a clever solution.
That is why this recipe matters. It connects us to all the grandmas and cooks from long ago. We are all solving the same happy problem. What is your favorite “use-it-up” recipe?
The Best Part: The Sauce
While the pudding bakes, make the sauce. It is just cream, sugar, and vanilla. You cook it until it gets thick. Be sure to stir it so it does not get lumpy.
Drizzling the warm sauce over the pudding is the final touch. It makes it extra special. Do you like your desserts with a sauce, or all on their own?
Time to Share
This pudding is best shared. The golden top and soft center are so inviting. Cut a big square for everyone. Serve it warm from the oven.
I love seeing people take their first bite. Their faces light up. It is a wonderful feeling. I hope you get to make this for someone you love soon.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Milk | 3 cups | |
| Unsalted butter | 1/4 cup | |
| Vanilla extract | 1 teaspoon | For the pudding |
| Cinnamon | 1 teaspoon | |
| Sugar | 3/4 cup | For the pudding |
| Salt | 1/4 teaspoon | |
| Sourdough brioche | 1 loaf | Cut into 1-inch cubes |
| Eggs | 4 | Beaten |
| Raisins | 1 cup | Optional |
| Cream | 1 cup | For the sauce |
| Sugar | 1/2 cup | For the sauce |
| Flour | 2 tablespoons | For the sauce |
| Vanilla extract | 1 tablespoon | For the sauce |
My Cozy Savory Sourdough Pudding
This recipe is my favorite way to use up old bread. It turns something simple into a warm, happy meal. I learned it from my own grandma, you know. She never wasted a single crumb. The smell of it baking fills the whole house. It feels like a big, cozy hug.
Ingredients
- 6 cups sourdough bread, cut into 1-inch cubes
- 2 cups milk
- 3 large eggs
- 4 tablespoons butter, plus more for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup raisins (optional)
Instructions
Step 1: First, turn your oven on to 350°F. Grease your baking dish with butter. I use my favorite old ceramic one. It makes the crust so golden and nice. This gets everything ready for our pudding.
Step 2: Now, let’s make the custard. Gently warm the milk, butter, and spices in a pot. The butter just needs to melt. Oh, doesn’t that smell amazing? Let it cool a bit so it doesn’t cook our eggs. (My hard-learned tip: If the milk is too hot, you’ll get scrambled eggs in your pudding!).
Step 3: Cut your sourdough bread into little cubes. Put them all in a big bowl. I like my pieces about one inch big. Once, I made the pieces too small. The pudding was a bit mushy. We still ate it all, of course!
Step 4: Whisk your eggs into the cooled milk. Then pour it all over the bread. Use your hands to mix it. Make sure every piece gets a little coat. This is the secret to a good pudding. Do you like sweet or savory puddings more? Share below!
Step 5: Pour everything into your dish. Scatter the raisins on top if you’re using them. My grandson always picks them out. I still laugh at that. Bake it for about 45 minutes. It’s done when the top is golden and doesn’t wiggle.
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Dinner, Comfort Food
Let’s Mix It Up!
This recipe is like a blank canvas. You can change it to match your mood. Here are a few fun twists I like to try. They make an old recipe feel brand new. My family loves guessing what version I’ve made.
Cheesy Herb Delight: Skip the sugar and cinnamon. Add a cup of shredded cheddar and a spoonful of herbs.
Apple Pie Twist: Use thin apple slices instead of raisins. A little extra cinnamon makes it taste like dessert.
Sun-Dried Tomato: Chop up some sun-dried tomatoes. Mix them in with the bread for a tangy, savory bite.
Which one would you try first? Comment below!
Serving Your Masterpiece
This pudding is wonderful all on its own. But I love making a little meal around it. On a cold night, it’s the best dinner. I serve it right from the dish at the table. Everyone can scoop out their own big spoonful.
For sides, a simple green salad is perfect. The fresh crunch goes so well with the soft pudding. Some roasted carrots or broccoli are nice too. For a drink, a cold glass of milk is my go-to. For the grown-ups, a pale ale pairs wonderfully. Which would you choose tonight?
Keeping Your Pudding Perfect
This pudding stores beautifully. Let it cool completely first. Then cover it tightly and put it in the fridge. It will stay good for about three days. You can also freeze it for a month. Just wrap it well in foil.
To reheat, warm slices in the oven. This keeps the top nice and crisp. I once microwaved a piece too long. It became a bit rubbery. The oven is always best for bringing back that fresh-baked feel.
Making a big batch saves you time later. You can have a cozy dessert ready anytime. This matters on busy days. A warm treat can turn a long day around. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your pudding too wet in the middle? Bake it a little longer. The center should feel firm. I remember when I took mine out too early. We had to put it right back in the oven.
Did the top get too dark? Cover it loosely with foil. This stops it from browning more. No raisins? Use chocolate chips or dried cranberries instead. This makes the recipe your own.
Fixing small problems builds your cooking confidence. You learn that mistakes are okay. Getting the texture right also makes the flavor better. Every bite will be perfect. Which of these problems have you run into before?
Your Pudding Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free bread. It works just as well.
Q: Can I prepare it ahead?
A: Absolutely. Assemble it the night before. Bake it in the morning.
Q: What can I use instead of raisins?
A: Try chopped apples or blueberries. They add a lovely, fruity taste.
Q: Can I make a smaller portion?
A: Sure. Just cut the recipe in half. Use a smaller baking dish.
Q: Is the sauce necessary?
A: No, but it is a special treat. The pudding is great on its own too. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this recipe. It always makes my kitchen smell wonderful. Sharing food is one of life’s great joys. I would love to see your creation.
Fun fact: The vanilla in the sauce makes your whole house smell like a bakery.
Please share a picture of your pudding. It makes me so happy to see your bakes. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Olivia Hartwell.
Savory Sourdough Pudding Recipe
Description
A comforting and classic dessert featuring sourdough brioche soaked in a rich custard, baked to golden perfection, and served with a creamy vanilla sauce.
Ingredients
Instructions
- If you are making your own bread, prepare it a day in advance. Begin by heating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish with butter.
- Gently warm the milk, butter, vanilla, cinnamon, sugar, and salt in a saucepan until the butter has melted. Set this mixture aside to cool down. Meanwhile, cut your bread into one-inch cubes and place them in a large bowl.
- Once the milk mixture is no longer hot, whisk in the beaten eggs. Pour this custard over the bread cubes, ensuring they are well coated. Transfer everything into your prepared baking dish and scatter the raisins evenly over the top.
- Bake for approximately 45 minutes, until the top is a golden brown and the center is firmly set. This pudding is delicious served warm or at room temperature.
Notes
- For the Sauce: Mix the cream, sugar, flour, and vanilla in a small saucepan over medium heat. Stir continuously as you bring it to a simmer, making sure the flour dissolves completely. Once simmering, reduce the heat to low and continue to cook for about 5 minutes, stirring often, until the sauce thickens. Let it cool for a few minutes before drizzling it over the bread pudding.
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