Sourdough isn’t traditionally used for bread pudding, but I had a loaf that I needed to use up. It occurred to me that the slight tang of the sourdough might actually be a nice contrast to the sweetness of bread pudding. I loved it! (David, I should note, likes things a little sweeter and prefers a more traditional bread pudding. Though he did go back for seconds…)
- 1 loaf (14 slices) of sourdough bread
- 3 eggs
- 2 cups milk
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup raisins
- chopped walnuts, to serve
- maple syrup, to serve
Preheat oven to 350°F
- Slice your bread into 1″ pieces.
- In a large bowl, use a mixer to combine the eggs, milk, and vanilla.
- Add the brown sugar and cinnamon, followed by the raisins.
- By hand, slowly stir in the bread. It’s a lot of bread, so it helps to do this in batches. Add 1/4 of the bread, stir (the moisture from the liquid will reduce the size), then add more bread, stir, etc.
- Pour into a greased 8×8 baking pan.
- Let sit for 5-10 minutes. This will allow the bread to absorb the liquid and flavor.
- Bake at 350°F for 40-45 minutes.
- Serve with a splash of maple syrup and chopped walnuts on top.