As an experienced home baker who’s tested many biscuit and bread recipes, I can attest that sourdough bread pudding is an efficient, comforting way to use up extra bread and create a cozy dessert. It comes together easily and yields a warm, custardy center with a golden top. Whether you’re serving it for a weeknight treat, a holiday dessert, or a weekend gathering, this recipe is reliable and forgiving—no special techniques required.
I often bake a big crusty loaf of sourdough and sometimes we simply have more bread than we can eat. When that happens, bread pudding is my go-to. The tang of sourdough adds depth and balance that you don’t get with ordinary white bread, making the dessert both homey and a little sophisticated. Leftover flavored loaves like cranberry-orange or cinnamon-raisin also work beautifully and can add an extra layer of flavor without much effort.
Made with simple pantry ingredients—milk, cream, eggs, sugar, vanilla, and cinnamon—this sourdough bread pudding soaks up the custard and bakes into a tender, slightly crisp-topped dish. Serve it warm with a dusting of powdered sugar, a drizzle of caramel, or a scoop of vanilla ice cream for an indulgent finish.
[feast_advanced_jump_to]
What Type of Bread is Best for Bread Pudding
Day-old or slightly stale sourdough is ideal. Drier bread soaks up the custard without turning mushy. If your bread is fresh, lightly toast the cubes in a 300°F oven for 10–15 minutes to dry them out before assembling. Flavored sourdoughs—such as cranberry-orange, cinnamon-raisin, or blueberry-lemon—make delicious variations and add interest without changing the method.
Ingredients for Sourdough Bread Pudding
- Sourdough bread. Use your favorite sourdough, cubed and preferably a day old.
- Whole milk. Provides body and flavor.
- Heavy cream. Adds richness and a silkier custard.
- Eggs. Whisk thoroughly so they blend into the custard and don’t scramble while baking.
- Vanilla and cinnamon. Classic flavoring; adjust amounts to taste.
- Sugar. Granulated or brown sugar will sweeten the custard—adjust to your preference.
Refer to the recipe card below for exact quantities and full instructions.
How To Make Sourdough Bread Pudding
Step 1: Cut sourdough into roughly 1-inch cubes. If the bread is fresh, toast the cubes briefly to dry them out.
Step 2: In a large bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt until smooth.
Step 3: Generously butter a 9×13-inch baking dish and spread the bread cubes in an even layer. Pour the custard over the bread, pressing gently so the liquid reaches all pieces. Let the dish rest 10–15 minutes so the bread fully absorbs the custard.
Step 4: Preheat the oven to 350°F. Bake for 45–50 minutes, until the top is golden and the center is set but still slightly custardy.
Step 5: Allow the pudding to cool briefly before serving. It’s excellent warm with powdered sugar, caramel, or vanilla ice cream.
Lynn’s Tip!
Bake at a moderate temperature. If the oven is too hot the eggs can scramble and make the texture uneven—aim for a gentle, steady bake so the custard sets evenly.
Tips and Tricks for Bread Pudding with Sourdough Bread
- Use stale bread. Drier bread absorbs the custard better and holds texture.
- Let it rest before baking. Giving the assembled dish 10–15 minutes ensures the custard soaks into every cube.
- Tent with foil if it browns too quickly. This prevents an overly dark top while the center finishes baking.
- Customize freely. Add fruit, nuts, chocolate chips, or flavored extracts to vary the flavor.
- Serve with simple accompaniments. Homemade whipped cream, powdered sugar, or caramel sauce complement the pudding nicely.
Sourdough Bread Pudding Storage Info
Leftovers store well. Place cooled pudding in an airtight container or cover the baking dish with plastic wrap and refrigerate for 3–4 days.
Freezing: Wrap individual portions in plastic wrap and place in a freezer-safe bag, or freeze the whole tray tightly wrapped. It will keep up to two months. Thaw in the refrigerator and reheat in a 325°F oven for about 30 minutes until warmed through.
Frequently Asked Questions
Yes. Assemble the dish and refrigerate up to a day before baking. When ready, bake as directed.
Reheat in the microwave for a quick serving or in the oven covered with foil at 325°F for 10–15 minutes to preserve a pleasant texture.
Absolutely. Use sturdy artisan bread, French bread, or brioche for different textures and flavors.
More Dessert Recipes
- Homemade Sourdough Discard Graham Crackers (Better Than Store-Bought)
- Classic Strawberry Shortcake
- Sourdough Discard Coffee Cake
- Sourdough Discard Thumbprint Cookies
Did you love this recipe?
If so, don’t forget to leave a 5-star review and tag me on Instagram and Facebook!
📖 Recipe
Sourdough Bread Pudding
Print
Pin
Rate
Equipment
-
9×13 Inch Baking Dish
-
Liquid Measuring Cup
-
Measuring Spoons
Ingredients
- 8 cups Sourdough Bread Cubed
- 4 cups Whole Milk
- 1 cup Heavy cream
- 2 cup Sugar
- 6 large Eggs
- 1 tablespoon Vanilla Extract
- 2 teaspoon Cinnamon
Instructions
-
Cut the sourdough into 1-inch cubes; stale bread is preferred.
-
Whisk eggs, sugar, milk, heavy cream, vanilla, cinnamon, and a pinch of salt until smooth.
-
Butter a baking dish, add the bread cubes, pour the custard over them, and let sit 10–15 minutes to absorb.
-
Preheat oven to 350°F and bake 45–50 minutes until golden and set in the center.
-
Cool slightly and serve warm with powdered sugar, caramel, or ice cream.
Notes
- Choose any sourdough you enjoy—plain or flavored varieties all work well.
- Top with powdered sugar, caramel sauce, or whipped cream for a finishing touch.
The provided nutrition information is an estimate and may vary.