Simone's Kitchen

Bread pudding with sour dough bread

Sourdough breadpudding with blueberries |

Bread pudding with sour dough

Did you know that I have a big weak spot for bread pudding? Or maybe I should begin with telling you I love bread. It’s just so good. And while bread has gotten a lot of bad publicity the last couple of years I still think good bread is delicious and not so bad either. Yes sure a factory produced loaf of white bread is filled with sugar, preservatives and other stuff but I am not talking about all that right now.

Take sour dough : I think most people would agree that is the best bread you can possibly eat. Even Michael Pollan agrees 😊 Ideally home made but that is a skill I have yet to master. Or may be I just don’t allow myself the time it takes to make a bread.

Sourdough breadpudding |

Sour dough

Buying it from a baker – a good baker – must count too right? So the other week I had bought a wholewheat sourdough bread but had quite a bit leftover. And with good bread, it has less preservatives and therefore gets older a bit quicker than that white loaf.

Enter the bread pudding with sour dough: historically someone must have invented the bread pudding for the exact same reason I am using it. A surplus of bread. In this particular case I had sourdough bread leftover and had never used sour dough before to use in bread pudding. I usually have brioche for that or raisin bread. But since we had the bread we figured why not give it a go? And it was surprisingly good. Not for one minute did the type of bread diminish the taste of the bread pudding. And while it can hardly be called a healthy dessert at least it must be a little better now right? 😉

Not looking to make a bread pudding with sour dough? Try this one instead with blue berries and lemon curd.

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Sourdough breadpudding with blueberries |
Bread pudding with sour dough
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 people
  • 4-5 slices sour dough bread in cubes
  • 3 large eggs
  • 150 gram lemon curd 1/2 cup
  • 70 gram sugar 1/3 cup
  • 500 ml double cream 2 cups
  • 150 gram blue berries fresh or frozen 1 cup
  • 50 gram raisins 1/3 cup
  • 3 tbsp coconut grated
  • 2 tsp vanilla extract
  1. 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.
  2. Heat the double cream in a small saucepan but do not bring to the boil! Once warm mix it with the egg mixture while constantly stirring.
  3. Grease an ovendish with a little butter and place your cubes of bread in the dish. Spread evenly throughout and sprinkle with the blue berries. Pour in your egg mixture and where necessary press down a little to make sure all bread is soaked through.
  4. 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!

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  1. How long do you have to wait for the sourdough to be stale enough to use in this recipe? Thanks!

  2. Hi, I live in the US and am having trouble with the conversions

  3. 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.

  4. Pingback: Easy gluten free bread pudding with pumpkin | Simone's Kitchen

  5. Great recipe but had to substitute the fresh fruit with dried fruit & it tasted delicious 👍👍👍

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