Quick Sourdough Bread Pudding

Name: Quick Sourdough Bread Pudding
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 6 cups stale sourdough bread, cut into 1-inch cubes; 3 large eggs; 2 cups 2% milk; 1/2 cup heavy cream; 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon kosher salt; 2 tablespoons butter, softened

A simple cinnamon bread pudding that turns stale sourdough into a warm family dessert without raisins.

Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Servings: 8

Equipment

9 × 13-inch baking dish

Ingredients

6 cups stale sourdough bread, cut into 1-inch cubes
3 large eggs
2 cups 2% milk
1/2 cup heavy cream
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 tablespoons butter, softened

Instructions

Heat the oven to 350°F. Butter a 9 × 13-inch baking dish.
Spread the bread cubes evenly in the prepared dish.
Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
Pour the custard over the bread. Press the bread down gently so the cubes absorb the liquid.
Let the mixture stand for 10 minutes while the oven finishes heating.
Bake for 40 to 45 minutes, until the center is set but still soft and the top is lightly browned.
Rest for 10 minutes before serving warm.

Notes

This recipe intentionally contains no raisins.
Slightly stale bread absorbs the custard better than fresh bread.
The pudding may be assembled earlier in the day, covered, and refrigerated until ready to bake.

Variations

Add 1/2 cup chocolate chips before baking.
Serve with vanilla ice cream, whipped cream, or a light drizzle of caramel sauce.

Storage and Reheating

Cover and refrigerate leftovers for up to three days. Reheat individual portions briefly in the microwave or warm the covered baking dish in a 325°F oven.