Sourdough Bread Pudding

Looking for a delicious way to use up leftover sourdough bread? This sourdough bread pudding is rich, comforting, and full of tangy flavor from the sourdough crust. It’s easy to make, great for reducing food waste, and perfect as a cozy dessert or a special breakfast. Add your favorite fruits like blueberries or keep it classic, either way, this warm and custardy bread pudding will be a new favorite!

Course Dessert

Cuisine American

Keyword blue berries, bread, sour dough

Diet vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 641

Author Simone

Equipment

Oven dish 20 x 30 cm

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

Metric - Us customary

Instructions

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