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Sourdough bread has been a fun experiment in my kitchen for the last couple of months now. I’ve been baking it for a while, but I am still refining my sandwich loaf recipe (which I will post once it’s ready).

But that means I’m trying different recipes all the time. That also means that I sometimes have large amounts of not-very-well-risen sourdough bread in my kitchen. Hence this recipe for Sourdough Bread Pudding has been born. A wonderful dessert or breakfast dish that uses up my sourdough bread fails! 

This Sourdough Bread Pudding is an easy dish to prepare for Saturday morning breakfast. Mix it up the night before and leave it in the fridge overnight. This will give the bread time to fully soak up the other ingredients which will make it lighter and creamier in the morning when you bake it for breakfast. And the icing on top is super quick to make in the morning while the pudding cools off from the oven. How fun to wake up and have breakfast already started!

Sourdough Bread Pudding

Ingredients:

5 cups bread cubes (about half a loaf)
4 eggs
3 cups milk
3/4 cup coconut sugar
1/2 cup honey
1 cup shredded coconut, unsweetened
1/4 cup raisins
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla

For Icing:
1/2 cup unsalted butter, softened
1/2 cup honey
1/4 cup coconut oil
1/2 teaspoon cinnamon
1 teaspoon vanilla
Pinch of salt

The Night Before | Mix and Prep

Prepare the Sourdough Bread

Truthfully, I hope that your sourdough bread has turned out wonderful and you’ve eaten it all up. But, if not, this is a great way to use up any ends or leftover bread you may have. And, if you do not bake sourdough bread, no problem. You can use any kind of bread for this recipe. I would just recommend that you only soak it for a couple of hours (or not at all) if your bread is not sourdough.

Okay, all that being said, gather your bread the night before you want to eat your pudding and cut it into bite-sized cubes (about an inch in diameter). You don’t want them to be smaller than this because then they will lose their texture. 

After cutting, place your bread cubes into a greased 9×13 baking dish (I used coconut oil). 

Prepare Pudding Mix

Whisk the eggs in a bowl or large measuring cup. Stir in the milk, coconut sugar, and honey thoroughly. Add the coconut, raisins (optional), cinnamon, nutmeg, and vanilla. Stir to combine. 

Once well combined, pour directly over the bread cubes to form an even pudding. 

Soak Overnight

Now you’ve got your pan ready to go in the fridge and soak. Place your covered pan in the fridge and soak overnight. My 9×13 pan actually comes with a plastic cover to put on the top for such occasions (like this one). If yours doesn’t you can use foil.

I recommend soaking it overnight if at all possible. Because the idea behind soaking the pudding is that the bread will just suck up all that yummy egg mixture to make it nice, light, and fluffy when you bake it. So, keep that in mind when you are soaking and planning to soak. But if you are crunched for time, a short soak, maybe an hour or two, in the refrigerator will still help with this process.

If you plan to serve the pudding with the icing, set out your stick of butter before you go to bed so that it is nice and soft for mixing in the morning!

The Next Morning | Baking and Icing

Baking

Preheat your oven to 350 degrees fahrenheit. (Go make your coffee!) Then remove your filled pan from the fridge and place uncovered in the oven. Bake for 45 minutes or until a knife inserted in the middle comes out clean. 

Once the knife comes out clean, remove from the oven and allow to cool.

Icing

While your pudding is cooling off, whip up the icing for the top. 

Place the butter, honey, coconut oil, cinnamon, vanilla, and salt into your mixer (or into a bowl if you are using a hand mixer). Mix until all ingredients are combined well. Taste test and adjust the cinnamon/sugar/honey to your preference.

Serving

After the pudding has cooled off, slice into squares and remove from the pan. Lather (spread?) the icing onto each square. 

I found it better to ice each individual square of bread pudding instead of putting the icing on while the pudding is in the pan. The heat from the pudding will melt the icing slightly on the squares, but I’m sure that if you put the icing directly onto the bread pudding in the pan, it would melt the icing entirely. 

If you want to get really fancy, you could sprinkle some cinnamon on the top or even decorate with a cinnamon stick. (I didn’t do either of these and it still tasted wonderful!)

Enjoy your pudding and keep any leftovers in the fridge for a cold snack later. 

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Here I am enjoying a few bites! (Please excuse my overall awkward face and my PJs.)

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Well, now you’ve got a way to use up all that bread you’ve been baking. Let me know how it goes if you give it a try! Comment below.

More Breakfast Recipes:

Crockpot Yogurt

Banana Nut Smoothie

Simple Breakfast Quinoa

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