25+ Delicious Sourdough Bread Pudding Recipes You Need to Try

Sourdough bread is not only a beloved staple with its tangy flavor and chewy texture, but it also serves as a wonderful base for a variety of delightful dishes.

Among the most creative and comforting ways to utilize leftover sourdough is by making bread pudding.

This versatile dish can be sweet or savory, making it suitable for breakfast, brunch, or dessert.

In this collection, we’ve curated over 25 mouthwatering sourdough bread pudding recipes that showcase the incredible versatility of this ingredient.

From rich chocolate chip puddings to savory bacon and cheese combinations, there’s a recipe here for every palate and occasion.

Join us on a delicious journey and discover how you can turn your sourdough scraps into sensational meals that will impress family and friends alike!

25+ Delicious Sourdough Bread Pudding Recipes You Need to Try

Incorporating sourdough bread into your cooking not only reduces waste but also elevates your dishes with its unique flavor profile.

These 25+ sourdough bread pudding recipes offer a delightful array of options that highlight the adaptability of this classic dish.

Whether you’re looking for a sweet treat to satisfy your dessert cravings or a hearty main course for a cozy brunch, there’s something here for everyone.

So, the next time you find yourself with leftover sourdough, don’t let it go to waste—get inspired and whip up a scrumptious bread pudding that will warm your heart and please your taste buds.

Classic Sourdough Bread Pudding with Vanilla Custard

This Classic Sourdough Bread Pudding combines the slight tang of sourdough with a creamy, sweet vanilla custard that enhances each bite. It’s a cozy, comforting dessert that makes the most of day-old sourdough bread, blending it with vanilla, cinnamon, and a touch of nutmeg. The result is a custardy treat that’s both soft and rich, perfect for any occasion.

Ingredients

• 6 cups sourdough bread, cubed
• 3 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 1/2 cup raisins or dried cranberries (optional)
• 2 tbsp butter, melted
• Powdered sugar (for garnish)

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Place the cubed sourdough bread on a baking sheet and bake for about 10 minutes to lightly toast, which helps it absorb the custard better.
2. Make the Custard: In a large mixing bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Combine Bread and Custard: Place the toasted bread cubes into a greased baking dish and sprinkle with raisins or dried cranberries if desired. Pour the custard mixture over the bread, pressing the bread down gently to ensure it’s well-soaked. Let it sit for 15 minutes to allow the bread to absorb the custard fully.
4. Bake the Pudding: Drizzle melted butter over the top, then bake for 45-50 minutes, or until the top is golden and the custard is set.
5. Serve: Let it cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

This Classic Sourdough Bread Pudding is a nostalgic dessert that’s both easy to make and incredibly delicious. With its delicate vanilla custard and hint of spice, it’s a wonderful way to enjoy leftover bread while creating a dessert that will warm you from the inside out.

Chocolate Chip Sourdough Bread Pudding with Espresso Drizzle

If you love the combination of chocolate and coffee, this Chocolate Chip Sourdough Bread Pudding with Espresso Drizzle is for you. The richness of chocolate chips melts into the sourdough, creating a luscious dessert balanced with a warm, caffeinated drizzle that will elevate your bread pudding experience.

Ingredients

• 5 cups sourdough bread, cubed
• 2 cups half-and-half
• 1 cup whole milk
• 3/4 cup brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup chocolate chips
• 1/4 tsp salt
• 2 tbsp butter, melted

Espresso Drizzle:

• 1/4 cup brewed espresso, cooled
• 1/4 cup powdered sugar
• 1 tbsp heavy cream (optional)

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Prepare Custard: In a large bowl, whisk together half-and-half, milk, brown sugar, eggs, vanilla extract, and salt.
3. Assemble the Pudding: In a greased baking dish, add the toasted bread cubes and chocolate chips, tossing gently to distribute the chocolate evenly. Pour the custard over the bread and chocolate chips, pressing down to ensure the bread soaks up the custard. Let it rest for 10-15 minutes.
4. Bake: Drizzle the melted butter over the top and bake for 45-50 minutes or until the custard is set and the top is golden brown.
5. Make the Espresso Drizzle: Whisk together the brewed espresso and powdered sugar until smooth, adding heavy cream if you want a thicker consistency.
6. Serve: Drizzle the espresso mixture over the warm bread pudding before serving.

This decadent Chocolate Chip Sourdough Bread Pudding combines rich chocolate and a touch of espresso, making it a perfect dessert for coffee and chocolate lovers alike. The flavors meld into a custardy delight, while the espresso drizzle adds a sophisticated touch to each indulgent bite.

Apple Cinnamon Sourdough Bread Pudding with Caramel Sauce

For a cozy twist, this Apple Cinnamon Sourdough Bread Pudding features tart apples and warm spices, paired with a homemade caramel sauce. The caramel adds a luscious, buttery sweetness that brings out the best in each bite, creating a dessert that’s warm, homey, and perfect for autumn.

Ingredients

• 6 cups sourdough bread, cubed
• 3 medium apples, peeled, cored, and diced
• 3 cups whole milk
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• 2 tbsp butter, melted

Caramel Sauce:

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1/4 tsp salt

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Make Custard: In a mixing bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt until smooth.
3. Assemble the Pudding: In a greased baking dish, layer the bread and diced apples, and pour the custard over the top. Press down gently to ensure the bread and apples absorb the custard. Let it rest for 10 minutes.
4. Bake: Drizzle the melted butter over the top, then bake for 45-50 minutes or until the top is golden and the pudding is set.
5. Make the Caramel Sauce: In a saucepan over medium heat, cook the sugar until it melts and turns amber, stirring occasionally. Carefully add the cream (it will bubble) and stir until smooth. Add butter and salt, stirring until combined.
6. Serve: Drizzle the warm caramel sauce over the bread pudding and enjoy.

This Apple Cinnamon Sourdough Bread Pudding is full of warm spices and tart apples, making it a wonderful treat on cooler days. The caramel sauce adds richness, creating an irresistibly delicious dessert that brings comforting fall flavors to the table.

Coconut Rum Sourdough Bread Pudding with Pineapple Sauce

This tropical-inspired Coconut Rum Sourdough Bread Pudding combines creamy coconut milk, a hint of rum, and chunks of sourdough bread to make a delightfully exotic dessert. Topped with a homemade pineapple sauce, this pudding will make you feel like you’re enjoying dessert on a sunny beach.

Ingredients

• 6 cups sourdough bread, cubed
• 2 cups coconut milk
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp rum extract (or 2 tbsp light rum)
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• Pinch of salt
• 2 tbsp butter, melted

Pineapple Sauce:

• 1 cup crushed pineapple (with juice)
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Toast the sourdough bread cubes on a baking sheet for about 10 minutes to help them absorb the custard.
2. Make Custard: In a large mixing bowl, whisk together coconut milk, whole milk, sugar, eggs, rum extract, vanilla extract, shredded coconut, and salt.
3. Combine Bread and Custard: Place the toasted bread in a greased baking dish and pour the custard over it, pressing down gently so the bread soaks up the custard. Let it rest for 10 minutes.
4. Bake: Drizzle melted butter over the top and bake for 45-50 minutes, or until the top is golden and the custard is set.
5. Prepare Pineapple Sauce: In a small saucepan, combine crushed pineapple, sugar, cornstarch, and water. Bring to a boil, then simmer until thickened, stirring frequently.
6. Serve: Pour warm pineapple sauce over each serving of bread pudding.

This Coconut Rum Sourdough Bread Pudding with Pineapple Sauce is a fun twist on a classic. The tropical flavors of coconut, rum, and pineapple add a refreshing note to the rich custard, making each bite feel like a sweet escape.

Pumpkin Spice Sourdough Bread Pudding with Maple Glaze

Perfect for fall, this Pumpkin Spice Sourdough Bread Pudding combines pumpkin puree, cinnamon, nutmeg, and cloves for a warm, spiced dessert. Topped with a maple glaze, this pudding is a cozy, delicious way to celebrate the season.

Ingredients

• 5 cups sourdough bread, cubed
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup pumpkin puree
• 3/4 cup brown sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• 2 tbsp butter, melted

Maple Glaze:

• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1-2 tbsp milk (to thin if needed)

Instructions

1. Prepare Bread: Preheat the oven to 350°F (175°C). Toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Make Custard: In a large bowl, whisk together milk, cream, pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt.
3. Combine Bread and Custard: Place the toasted bread cubes in a greased baking dish. Pour the custard mixture over the bread and press down gently to ensure even soaking. Let it rest for 10-15 minutes.
4. Bake: Drizzle melted butter over the top, then bake for 45-50 minutes or until the custard is set and the top is golden brown.
5. Make Maple Glaze: Whisk powdered sugar and maple syrup together in a small bowl, adding milk if needed to reach a drizzle consistency.
6. Serve: Drizzle the maple glaze over the warm bread pudding before serving.

This Pumpkin Spice Sourdough Bread Pudding brings the beloved flavors of fall to the table, blending pumpkin and warm spices for a cozy, satisfying dessert. The maple glaze adds a touch of sweetness that makes every bite taste like autumn.

Berry Lemon Sourdough Bread Pudding with Lemon Cream Sauce

Bright and refreshing, this Berry Lemon Sourdough Bread Pudding is filled with fresh berries and lemon zest, making it a perfect dessert for spring or summer. A smooth lemon cream sauce complements the tangy flavors for a dessert that’s both light and indulgent.

Ingredients

• 6 cups sourdough bread, cubed
• 3 cups whole milk
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 tbsp vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• Pinch of salt
• 2 tbsp butter, melted

Lemon Cream Sauce:

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Toast the sourdough bread cubes on a baking sheet for about 10 minutes.
2. Prepare Custard: In a large bowl, whisk together milk, sugar, eggs, lemon zest, vanilla extract, and salt until well combined.
3. Assemble the Pudding: Place the bread and berries in a greased baking dish, tossing them together to mix. Pour the custard over the bread and berries, pressing down gently to help the bread absorb the custard. Let it rest for 10 minutes.
4. Bake: Drizzle the melted butter over the top and bake for 45-50 minutes, or until the top is golden brown and the custard is set.
5. Make Lemon Cream Sauce: In a small saucepan, combine heavy cream, sugar, lemon juice, and zest. Stir over low heat until the sugar dissolves and the sauce thickens slightly.
6. Serve: Drizzle the warm lemon cream sauce over each serving.

This Berry Lemon Sourdough Bread Pudding is a fresh and fruity dessert that’s perfect for warmer days. The lemon zest and cream sauce add brightness, complementing the juicy berries and rich custard for a dessert that’s light, flavorful, and utterly satisfying.

Savory Spinach and Feta Sourdough Bread Pudding

This Savory Spinach and Feta Sourdough Bread Pudding transforms the traditional sweet dessert into a delightful main dish. Combining fresh spinach, crumbled feta cheese, and a blend of herbs, this bread pudding is perfect for brunch or a light dinner. The tangy feta pairs beautifully with the sourdough, making it a unique and flavorful dish.

Ingredients

• 6 cups sourdough bread, cubed
• 3 cups whole milk
• 4 large eggs
• 1 cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• 1 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Lightly toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Sauté Spinach: In a skillet, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted. Remove from heat and let cool slightly.
3. Make Custard: In a large bowl, whisk together milk, eggs, oregano, basil, garlic powder, salt, and pepper until well combined.
4. Combine Ingredients: In a greased baking dish, layer the toasted sourdough, sautéed spinach, feta cheese, and half of the Parmesan cheese. Pour the custard mixture over the top, pressing down gently to ensure the bread absorbs the liquid.
5. Bake: Sprinkle the remaining Parmesan cheese on top and bake for 45-50 minutes or until the custard is set and the top is golden.
6. Serve: Garnish with fresh parsley before serving warm.

This Savory Spinach and Feta Sourdough Bread Pudding is a wonderful way to enjoy sourdough in a non-sweet format. With its combination of fresh greens, creamy cheese, and aromatic herbs, it serves as a hearty dish that’s perfect for brunch or a light dinner, offering a delightful twist on the traditional bread pudding.

Peach and Almond Sourdough Bread Pudding with Amaretto Cream

Celebrate summer with this delightful Peach and Almond Sourdough Bread Pudding, featuring juicy peaches and a hint of almond flavor. Topped with a creamy amaretto sauce, this dessert is perfect for warm-weather gatherings, bringing together the sweetness of peaches and the nutty essence of almonds.

Ingredients

• 5 cups sourdough bread, cubed
• 3 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 tsp almond extract
• 3 cups fresh peaches, sliced
• 1/2 cup sliced almonds
• Pinch of salt
• 2 tbsp butter, melted

Amaretto Cream:

• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Toast the sourdough bread cubes on a baking sheet for about 10 minutes.
2. Prepare Custard: In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, almond extract, and salt until smooth.
3. Combine Ingredients: In a greased baking dish, layer the toasted bread and sliced peaches, then pour the custard over the top. Sprinkle sliced almonds evenly over the mixture, pressing down gently to ensure the bread absorbs the custard. Let it rest for 10-15 minutes.
4. Bake: Drizzle melted butter over the top and bake for 45-50 minutes, or until the custard is set and the top is golden.
5. Make Amaretto Cream: In a small bowl, whisk together heavy cream, powdered sugar, amaretto, and vanilla until soft peaks form.
6. Serve: Drizzle the amaretto cream over warm bread pudding before serving.

This Peach and Almond Sourdough Bread Pudding with Amaretto Cream is a luscious dessert that captures the essence of summer. The combination of sweet peaches and almond flavors creates a harmonious balance, while the creamy amaretto sauce adds an elegant touch, making it a standout dessert for any occasion.

Herbed Tomato and Goat Cheese Sourdough Bread Pudding

This Herbed Tomato and Goat Cheese Sourdough Bread Pudding is a savory delight that showcases the freshness of summer tomatoes and the tanginess of goat cheese. It makes for a fantastic side dish or a light vegetarian meal, packed with flavors that are sure to impress.

Ingredients

• 5 cups sourdough bread, cubed
• 3 cups whole milk
• 4 large eggs
• 2 cups cherry tomatoes, halved
• 1 cup crumbled goat cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese (for topping)

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Lightly toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Prepare Tomatoes: In a skillet, heat olive oil over medium heat. Add cherry tomatoes, cooking until softened. Remove from heat and let cool slightly.
3. Make Custard: In a large bowl, whisk together milk, eggs, garlic powder, salt, and pepper until smooth. Stir in fresh basil and thyme.
4. Combine Ingredients: In a greased baking dish, layer the toasted bread, cooked tomatoes, and goat cheese. Pour the custard over the top, pressing down gently to ensure the bread absorbs the liquid.
5. Bake: Sprinkle grated Parmesan cheese on top and bake for 45-50 minutes or until the custard is set and the top is golden.
6. Serve: Allow it to cool slightly before serving warm.

This Herbed Tomato and Goat Cheese Sourdough Bread Pudding is a savory dish that showcases the best of summer produce. The combination of fresh tomatoes and creamy goat cheese creates a delightful flavor profile, making it a perfect addition to any meal or a delicious vegetarian option that can be enjoyed any time of year.

Maple Pecan Sourdough Bread Pudding

This Maple Pecan Sourdough Bread Pudding brings together the warm flavors of maple syrup and crunchy pecans for a comforting dessert. Perfect for brunch or a sweet treat at any time, this dish combines a rich custard with the delightful texture of toasted pecans, making it a memorable addition to your dessert repertoire.

Ingredients

• 6 cups sourdough bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup pecans, chopped
• 2 tbsp butter, melted

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and lightly toast for about 10 minutes.
2. Make the Custard: In a large mixing bowl, whisk together the milk, heavy cream, maple syrup, eggs, vanilla extract, cinnamon, and salt until well combined.
3. Combine Bread and Nuts: In a greased baking dish, layer the toasted bread cubes and chopped pecans. Pour the custard mixture over the bread, ensuring that all pieces are soaked. Let it rest for 10-15 minutes to absorb.
4. Bake: Drizzle the melted butter over the top and bake for 45-50 minutes, or until the custard is set and the top is golden.
5. Serve: Allow to cool slightly before serving warm. Drizzle with extra maple syrup if desired.

This Maple Pecan Sourdough Bread Pudding is a delightful dessert that perfectly balances sweet and nutty flavors. The richness of the custard, combined with the crunchy pecans, makes each bite satisfying and indulgent. Whether served as a breakfast treat or a dessert, it’s sure to please everyone at the table.

Mango Coconut Sourdough Bread Pudding with Coconut Cream Sauce

Transport your taste buds to the tropics with this Mango Coconut Sourdough Bread Pudding. Combining the sweetness of ripe mangoes with creamy coconut milk, this dessert is light yet satisfying. Topped with a luscious coconut cream sauce, it’s perfect for summer gatherings or any occasion that calls for a touch of the exotic.

Ingredients

• 5 cups sourdough bread, cubed
• 2 cups coconut milk
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 ripe mangoes, peeled and diced
• 1/2 cup shredded coconut
• Pinch of salt

Coconut Cream Sauce:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp coconut milk

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Toast the cubed sourdough bread on a baking sheet for about 10 minutes until lightly golden.
2. Make Custard: In a large bowl, whisk together coconut milk, whole milk, sugar, eggs, vanilla extract, and salt until smooth.
3. Combine Ingredients: In a greased baking dish, layer the toasted bread, diced mangoes, and shredded coconut. Pour the custard mixture over the top, pressing down gently to ensure even soaking. Let it rest for 10-15 minutes.
4. Bake: Bake for 45-50 minutes, or until the custard is set and the top is golden brown.
5. Prepare Coconut Cream Sauce: In a bowl, whip the heavy cream with powdered sugar, vanilla extract, and coconut milk until soft peaks form.
6. Serve: Drizzle the coconut cream sauce over warm bread pudding before serving.

This Mango Coconut Sourdough Bread Pudding with Coconut Cream Sauce is a tropical delight that captures the essence of summer in every bite. The combination of sweet mangoes and creamy coconut creates a light yet indulgent dessert that is perfect for warm-weather gatherings or any time you crave a taste of the tropics.

Chili Cheese Sourdough Bread Pudding

For those who love bold flavors, this Chili Cheese Sourdough Bread Pudding is a savory twist that features spicy chili and melted cheese, making it an unexpected and satisfying dish. Perfect as a side dish or a hearty main, it’s a great way to use up sourdough and create a filling meal.

Ingredients

• 5 cups sourdough bread, cubed
• 3 cups whole milk
• 4 large eggs
• 2 cups cooked chili (with or without beans)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro (for garnish)

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and toast for about 10 minutes.
2. Make Custard: In a large mixing bowl, whisk together milk, eggs, cumin, chili powder, garlic powder, salt, and pepper until smooth.
3. Combine Ingredients: In a greased baking dish, layer the toasted sourdough and cooked chili. Pour the custard mixture over the top and sprinkle both cheeses evenly. Press down gently to ensure the bread absorbs the liquid.
4. Bake: Bake for 45-50 minutes or until the custard is set and the cheese is bubbly and golden.
5. Serve: Allow to cool slightly before garnishing with fresh cilantro and serving warm.

This Chili Cheese Sourdough Bread Pudding is a savory and satisfying dish that’s perfect for a cozy meal. The combination of spicy chili and melty cheese melds beautifully with the sourdough, creating a unique flavor profile that will delight your taste buds. Whether served at a casual gathering or as a comforting dinner, it’s sure to become a new favorite.

Chocolate Chip Sourdough Bread Pudding with Bourbon Sauce

Indulge in this decadent Chocolate Chip Sourdough Bread Pudding, which marries the richness of chocolate with the tangy depth of sourdough. Topped with a warm bourbon sauce, this dessert is perfect for chocolate lovers seeking a comforting treat with a twist.

Ingredients

• 6 cups sourdough bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 tsp salt
• 2 tbsp butter, melted

Bourbon Sauce:

• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 cup bourbon
• 1 tsp vanilla extract

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Lightly toast the cubed sourdough bread on a baking sheet for about 10 minutes until golden.
2. Make the Custard: In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, vanilla extract, and salt until well combined.
3. Combine Bread and Chocolate: In a greased baking dish, layer the toasted sourdough and chocolate chips. Pour the custard mixture over the top, pressing down gently to help the bread absorb the custard. Let it rest for 10-15 minutes.
4. Bake: Drizzle melted butter over the top and bake for 45-50 minutes, or until the custard is set and the top is golden brown.
5. Make Bourbon Sauce: In a small saucepan, combine brown sugar and butter over medium heat. Stir until melted, then add bourbon and vanilla. Simmer for a few minutes until slightly thickened.
6. Serve: Drizzle the warm bourbon sauce over individual portions of bread pudding before serving.

This Chocolate Chip Sourdough Bread Pudding with Bourbon Sauce is an indulgent dessert that combines the beloved flavors of chocolate and bourbon. The custard-soaked sourdough creates a rich and satisfying base, while the bourbon sauce adds a delightful warmth, making it a perfect treat for any occasion.

Lemon Blueberry Sourdough Bread Pudding with Cream Cheese Frosting

Bright and refreshing, this Lemon Blueberry Sourdough Bread Pudding is a delightful spring dessert bursting with flavor. The combination of zesty lemon, juicy blueberries, and creamy frosting creates a delicious treat that’s perfect for any celebration or gathering.

Ingredients

• 6 cups sourdough bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 cup fresh blueberries
• 1/2 tsp salt
• 2 tbsp butter, melted

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. Toast the Bread: Preheat the oven to 350°F (175°C). Spread the cubed sourdough on a baking sheet and toast for about 10 minutes.
2. Make the Custard: In a large bowl, whisk together milk, heavy cream, sugar, eggs, lemon zest, lemon juice, and salt until smooth.
3. Combine Ingredients: In a greased baking dish, layer the toasted sourdough and fresh blueberries. Pour the custard mixture over the top, pressing down gently to ensure even soaking. Let it rest for 10-15 minutes.
4. Bake: Drizzle melted butter over the top and bake for 45-50 minutes, or until the custard is set and the top is lightly golden.
5. Prepare Cream Cheese Frosting: In a medium bowl, beat together softened cream cheese, powdered sugar, heavy cream, vanilla extract, and lemon juice until smooth and creamy.
6. Serve: Drizzle or spread cream cheese frosting over the warm bread pudding before serving.

This Lemon Blueberry Sourdough Bread Pudding with Cream Cheese Frosting is a delightful fusion of flavors that perfectly captures the essence of spring. The tangy lemon and sweet blueberries shine through, making each bite a refreshing experience. The cream cheese frosting adds a rich and creamy finish, making it an irresistible dessert that’s sure to impress.

Savory Bacon and Egg Sourdough Bread Pudding

This Savory Bacon and Egg Sourdough Bread Pudding is a fantastic dish for breakfast or brunch. Packed with crispy bacon, sautéed vegetables, and cheese, it’s a hearty, satisfying meal that makes great use of leftover sourdough. This recipe transforms a classic bread pudding into a delicious savory option that everyone will love.

Ingredients

• 6 cups sourdough bread, cubed
• 6 large eggs
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, chopped
• 1 cup bell peppers, diced
• 1 cup onions, diced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh chives, chopped (for garnish)

Instructions

1. Prepare the Bread: Preheat the oven to 350°F (175°C). Lightly toast the cubed sourdough bread on a baking sheet for about 10 minutes.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the diced bell peppers and onions, sautéing until softened. Remove from heat and let cool.
3. Make the Custard: In a large bowl, whisk together eggs, milk, dried thyme, salt, and pepper until well combined.
4. Combine Ingredients: In a greased baking dish, layer the toasted sourdough, sautéed vegetables, chopped bacon, and shredded cheese. Pour the custard mixture over the top, pressing down gently to ensure the bread absorbs the liquid.
5. Bake: Bake for 45-50 minutes, or until the custard is set and the top is golden brown.
6. Serve: Allow to cool slightly before garnishing with fresh chives and serving warm.

This Savory Bacon and Egg Sourdough Bread Pudding is a hearty and flavorful dish that redefines breakfast. The combination of crispy bacon, sautéed vegetables, and creamy cheese creates a satisfying meal that is perfect for brunch or as a comforting dinner option. It’s a delicious way to enjoy sourdough in a savory format that is sure to please everyone at the table.

Note: More recipes are coming soon!