Sourdough Bread Pudding


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

  1. Slice your bread into 1″ pieces.
  2. In a large bowl, use a mixer to combine the eggs, milk, and vanilla.
  3. Add the brown sugar and cinnamon, followed by the raisins.
  4. 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.
  5. Pour into a greased 8×8 baking pan.
  6. Let sit for 5-10 minutes. This will allow the bread to absorb the liquid and flavor.
  7. Bake at 350°F for 40-45 minutes.
  8. Serve with a splash of maple syrup and chopped walnuts on top.