Bread Pudding
A rich, custardy dessert made with tangy sourdough bread and a sweet, creamy sauce!
Ingredients
For the Bread Pudding:
- 4 cups sourdough bread cubes (preferably day-old bread)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup raisins or chocolate chips
- 2 tablespoons unsalted butter, melted
For the Sauce (optional but recommended):
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish or similar-sized pan.
- Prepare the bread pudding: In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Add the bread cubes to the egg mixture, pressing them down so they soak up the liquid. Let it sit for 10–15 minutes, allowing the bread to absorb the mixture.
- Stir in the raisins or chocolate chips, if using.
- Pour the mixture into the prepared baking dish. Drizzle the melted butter over the top.
- Bake for 40–45 minutes, or until the pudding is golden brown on top and a knife inserted in the center comes out clean.
- While the bread pudding is baking, prepare the sauce: In a small saucepan, combine the heavy cream and sugar. Heat over medium heat until it begins to simmer, stirring occasionally. Remove from heat and stir in the vanilla extract.
- Serve the bread pudding warm with the optional sauce drizzled over the top.