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10 Comments If you love classic bread pudding, wait until you try it with sourdough! This sourdough bread pudding recipe takes everything you already adore, creamy custard, warm spices, soft baked bread and adds an incredible tangy flavor and firmer texture thanks to the sourdough. Even better? It’s the perfect way to use up leftover sourdough bread so nothing goes to waste.
This easy sourdough bread pudding comes together in minutes and bakes into a comforting dessert (or breakfast!) that everyone will love. Make it simple with blueberries and vanilla, or switch things up with chocolate, caramel sauce, or seasonal fruits.
Why Make Bread Pudding with Sourdough?
Most bread pudding recipes call for brioche, challah, or sandwich bread — but sourdough is a game changer:
- Better flavor – slight tang that balances sweetness
- Amazing texture – tender center + lightly crisp edges
- Perfect for stale bread – prevents food waste
- Naturally fewer preservatives – a more wholesome dessert option
Table of contents
Ingredients & Variations
You can keep this sourdough bread pudding recipe classic or get creative:
Great additions:
- Fresh or frozen blueberries (as used here)
- Raisins, dried cherries, or chopped apricots
- Lemon curd (bright & sweet!)
- Chocolate chips
- Caramel sauce or cinnamon sugar
- Any jam you love: raspberry, strawberry, orange marmalade
Want to switch it up entirely? Make it savory with mushrooms, bacon, spinach, and cheese , recipe coming soon!
How to Make Sourdough Bread Pudding (Overview)
- Prep your baking dish with butter.
- Cube the sourdough (stale works best!).
- Mix the custard – eggs, cream, sugar, vanilla, lemon curd.
- Warm the cream and whisk into the egg mixture.
- Pour over the bread and let it soak.
- Bake until golden brown and set.
Serve warm with ice cream, whipped cream, or just as it is!
Storing Sourdough Bread Pudding
Bread pudding keeps well in the fridge for 2–3 days. Make sure to cover it with plastic wrap to prevent any flavors soaking into the bread pudding.
Eat cold or warm gently in the oven or microwave.
You can also freeze it for up to 2 months.
FAQ Sourdough Bread Pudding
A bakery-style or homemade loaf with a firm crust works great. Whole wheat sourdough also adds flavor.
Yes! But stale bread absorbs the custard better. If using fresh bread, lightly toast it first.
Yes, assemble the bread pudding, cover, and refrigerate for up to 12 hours. Bake just before serving.
Too much custard for the amount of bread. Simply add a few extra cubes or bake a little longer.
Swap heavy cream for coconut milk or almond milk, and use a dairy-free lemon curd or leave it out.
More delicious bread pudding recipes:
Sourdough Bread Pudding
Ingredients
- 70 gram sugar
- 2 tsp vanilla extract
- 3 large eggs
- 150 gram lemon curd
- 500 ml heavy cream
- 1 tbsp butter
- 4-5 slices sourdough bread in cubes
- 150 gram blue berries fresh or frozen
- 50 gram raisins
- 3 tbsp coconut grated
Equipment
- Oven dish 20 x 30 cm
Titel
- Preheat the oven to 180˚C. Mix sugar, vanilla and the eggs and mix well. Add the lemon curd and stir until it is a smooth mixture.3 large eggs, 70 gram sugar, 2 tsp vanilla extract, 150 gram lemon curd
- Heat the heavy cream in a small saucepan but do not bring to the boil! Once warm mix it with the egg mixture while constantly stirring.500 ml heavy cream
- Grease an oven dish with a little butter and place your cubes of bread in the dish. Spread evenly throughout and sprinkle with the blue berries and raisins. Pour in your egg mixture and where necessary press down a little to make sure all bread is soaked through.4-5 slices sourdough bread, 150 gram blue berries, 50 gram raisins, 1 tbsp butter
- Sprinkle with the grated coconut and place in the oven for about 20 minutes or until the egg is set and the bread pudding is golden brown. Eat straight away or leave to cool. It’s delicious both warm and cold!3 tbsp coconut grated
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Why don’t you have cups and teaspoons instead of grams and ml just stupid
Well Debbe, if you press the button for US customary you could all the us measurements.. Magic
I’m not sure if your instructions are mistaken, but it took almost an HOUR before this was set enough to remove from the oven
Great recipe but had to substitute the fresh fruit with dried fruit & it tasted delicious 👍👍👍
Thanks! And yes dried fruit would work well too!
It’s a different taste then the Mexican recipe I use but I enjoyed it. Also I actually just buy old bread on clearance. I have to think of what sounds good today or I eat the same two things. For a dollar or less is a smart idea to just buy day old.
Hi, I live in the US and am having trouble with the conversions
He Mary,
I’ve now added the conversion in cups. I also have a special page for just that purpose.. 🙂 https://insimoneskitchen.com/conversions/
How long do you have to wait for the sourdough to be stale enough to use in this recipe? Thanks!
He Sara, not long at all. In fact you can use fresh sourdough if you want but you can also wait one or two days. Sour dough gets stale pretty quickly.. 🙂