Sourdough Bread Pudding
A comforting dessert that transforms stale sourdough bread into a creamy, custard-like treat with bright citrus notes.
Ingredients
Pudding Base
- 8 cups sourdough bread, cubed Provides a tangy flavor; use day-old bread.
- 4 eggs Create structure and richness.
- 2 clementine, zest and juice Adds bright citrus flavor.
- 1 cup brown sugar Introduces deep sweetness.
- 1 cup whole milk Delivers creaminess.
- 1 cup evaporated milk Contributes richness.
- 1 tsp vanilla extract Infuses warm flavor.
- 1 tsp cinnamon Brings warmth and spice.
- 1/2 tsp nutmeg Adds sweet-spicy depth.
- 1/4 cup unsalted butter, melted Enhances texture.
- 1 pinch salt Balances flavors.
Optional Add-ins
- 1/2 cup raisins Optional sweetness and chewiness.
- 1/2 cup chopped pecans Optional crunch.
- 2 tbsp turbinado sugar For topping.
Rum Butter Sauce
- 1/2 cup heavy cream For richness.
- 1/4 cup dark rum Enhances flavor complexity.
Instructions
Preparation
- Cube the bread into small pieces and place in a large mixing bowl.
- In another bowl, whisk together the eggs, brown sugar, whole milk, evaporated milk, vanilla extract, cinnamon, nutmeg, melted butter, and a pinch of salt until smooth.
- Mix in the clementine zest and juice into the custard mixture.
- Pour the custard mixture over the cubed sourdough and fold gently to combine.
Baking
- Carefully transfer the mixture into a greased baking dish, ensuring it is evenly distributed.
- Bake in the oven until the pudding is set and the top is golden brown, about 45 minutes.
Serving
- In a saucepan, combine heavy cream and dark rum, and cook until syrupy and smooth to make the rum butter sauce.
- Drizzle the rum butter sauce over the warm bread pudding before serving.
Notes
For best results, use day-old bread and allow the mixture to soak for at least 30 minutes before baking. Cover with foil if the top browns too quickly during baking.