Sourdough bread pudding is a 5-ingredient easy dessert made in a blender that transforms stale sourdough bread into a creamy, smooth, dense flan-like treat. Topped with a rich caramel sauce, this recipe, inspired by my Mom's Brazilian bread pudding recipe, is super indulgent and satisfying! Serve it as-is or with toppings like fresh berries.
Why you’ll love this recipe
Easy: No matter what your baking level is, bread pudding is a simple-to-make recipe. Just soak the bread and blend in a blender with other simple ingredients, simmer the caramel sauce, and bake it until set and slightly jiggly like a flan or cheesecake. As you can see, it is one of those easy desserts to make at home you'll love!
- It can be Diet-friendly: You can easily replace 2 ingredients (sugar and milk) to make it into a diabetic-friendly recipe. We use sourdough bread, which is considered low-glycemic and so one of the best bread for people with diabetes. Plus, I’ve listed plenty of ways to customize it to suit your dietary needs and preferences to make it dairy-free, gluten-free, eggless, and low-carb.
Budget-friendly: You only need a 5 pantry staple to make sourdough bread pudding. You’ll be able to find all of these ingredients at your local grocery store!
Sourdough Bread Pudding Recipe
Bread pudding, in some form or another, has been around since the 11th century.
It was first created as a way to save money by utilizing stale bread that would otherwise go bad. Today, bread pudding is enjoyed all around the world as a comforting and warming dish.
In this recipe, I decided to use sourdough bread as the base. The traditionally rich and sweet flavors are complemented by a slight tanginess from the sourdough.
But, another favorite part is the caramel sauce that complements the bread pudding by adding the perfect finishing sweet touch.
This easy sourdough bread pudding is always a hit at family gatherings or potlucks since it’s simple to prepare ahead of time.
Serve this dessert warm from the oven with fresh berries or whipped cream for a comforting and satisfying treat that’s guaranteed to please a crowd.
About my Mom’s Bread Pudding
My mom is a very funny storyteller -- so funny, in fact, that I firmly believe she should have made a successful career as a comedian instead of as a teacher.
Listening to her stories makes my sides hurt from laughing so much.
Her sense of humor is also evident in her cooking recipes as well. Believe me when I say that getting a straight recipe out of her is no easy task. A friend of mine, Aureni, can attest to that.
Visiting my mother once, Aureni was very excited about the wonderful taste of her easy bread pudding. So she asked my mom for the recipe.
When my friend returned to her city, she tried to make it, but without success: something was wrong with the recipe. Years and years passed, and that bread pudding never did come out right.
Well, until this afternoon.
I am a very persistent person. Years ago I made my mother write the recipe down, asking all sorts of questions and, of course, emphasizing that the measurements had to be precise. She knows her daughter well!
I finally attempted to make her famous easy bread pudding for the first time.
I confess that although I had the supposedly correct recipe in my hands, I was quite distressed after reading the directions, which are somewhat unconventional for a custard.
Anyway, I decided to relax a bit and test my mom's recipe. I was very curious about the results.
Then, surprise!!! The easy bread pudding turned out much, much better than I expected.
I was so anxious to try it that I did not even wait for it to chill. Actually, I ate it slightly warm, both with and without chocolate sauce.
Her bread pudding is simple yet tasty. Because it is my Mom's recipe, I did not add any extra ingredients such as lemon rind, nuts, or chocolate at this time.
But years later, it became part of my Complete 5-Ingredient Cookbook although by adding chocolate as a flavoring I called it Brazilian chocolate bread pudding flan.
Ingredients & substitutions
For the Easy Bread Pudding:
17.6 ounces stale sourdough bread, chopped (or French bread but only if sourdough is not available. My Mom makes it with french bread), about 500 g – NOTE: Please try to use sourdough bread in this recipe which is low-glycemic! However, it is not low-carb. For a low-carb dessert, use stale keto or low-carb bread.
- 3 cups whole milk, warm (for a dairy-free and low-carb version, use unsweetened coconut milk)
4 large eggs, at room temperature
2 cups granulated sugar (or granulated Allulose for a diabetes-friendly, sugar-free version).
1 teaspoon pure vanilla extract
For the caramel Sauce for bread pudding:
1 ½ cups granulated sugar (or Allulose for a sugar-free version. Please, do NOT use other sugar substitutes as they will not caramelize)
¾ cup water
1 teaspoon fresh lemon juice (to avoid crystallization), optional but recommended
How to make sourdough bread pudding
1.Preheat the oven to 350º F (180º C).
2. Soak the stale bread in the warm milk until softened, about 15 minutes.
3. Meanwhile, prepare the caramel sauce: In a nonstick medium saucepan, stir together the sugar, water, and lemon juice. Cook over medium heat, without stirring, until the sugar is melted and turns into an amber color (about 8-10 minutes). TIP: Make sure to not stir or disturb the mixture while cooking although you can tilt the pan to gently swirl.
4. Remove the pan from the heat. Using oven mitts, pour the caramel into a 10-inch (or 25 cm) ring baking pan, and quickly swirl the caramel around the bottom and sides of the pan to evenly coat the ring pan. Let sit for at least 3-5 minutes or until hardened.
5. Then, prepare the bread pudding. In a blender, blend the soaked bread and any not absorbed milk, eggs, sugar, and vanilla extract until smooth and creamy. Pour the mixture into the ring pan lined with the hardened caramel.
6. Place the ring pan into a larger, rectangular baking pan and carefully fill the larger pan with boiling water to come halfway up the sides of the ring pan. NOTE: Make sure water doesn’t spill onto the bread pudding mixture.
7. Bake in the middle rack of the oven until the bread pudding is set and slightly jiggly, about 45 to 55 minutes. NOTE: Baking time may vary depending on the oven, requiring more or less time in the oven. The pudding is ready when set on top and slightly jiggly!
8. Transfer the ring pan to a rack and let the bread pudding cool down until slightly warm, about 30 minutes.
9. Next, gently run a thin knife around the edges of the ring pan to loosen the bread pudding. Place a serving plate on top of the pan and carefully flip the pan onto the plate. Refrigerate for at least 4 hours, or until chilled. Slice and serve! NOTE: Garnish the top as desired (I like mine with berries, lemon slices, and a few fresh mint leaves).
Useful tips for making bread pudding with caramel sauce
Use stale bread: Fresh bread contains too much water and won’t absorb the custard mixture well. The final result will be quite mushy and gummy. Stale bread creates a perfectly tender bread pudding.
Soak the bread: For optimal absorption, don’t forget to warm the milk before soaking the bread in it. Also, make sure the pieces are fully covered.
Avoid cold eggs: It’s key to bring your eggs to room temperature as with most baked goods recipes.
Measure all the ingredients well!
Blend the bread pudding mixture until smooth.
Your pan can affect the baking time: If your bundt pan is smaller than 10 inches yet deeper, it will take more time to bake the bread pudding. Why? Because it is deeper and will take more time to set! It is all about how deep your pan is! On the other hand, if your pan is larger than 10 inches yet less deep or shallow, it will take less time to bake than what is stated in the recipe.
Let it cool: Once baked, it’s best to let your sourdough bread pudding rest for around 30 minutes or at least until slightly warm before serving. This helps firm up the custard mixture and makes it easier to cut.
- For the caramel: After stirring the sugar and water before cooking the caramel over medium heat, make sure to not disturb it to avoid crystallization. You can swirl the pan a few times when starting to change color. Do not let your caramel become too dark or it will become bitter. As soon as you remove it from the stovetop, pour it into the baking pan; otherwise, it will harden.
What to serve with Caramel bread pudding
The best part about sourdough bread pudding is how many ways you can customize the toppings. While it’s delicious as-is, you can enhance the flavors even further by serving it with some of these toppings:
Fresh berries: Add a handful of blueberries, strawberries, and/or raspberries for a tart complement to the sweet and indulgent flavors of this sourdough bread pudding though.
Compote: Similar to fresh berries, a warm low-sugar berry compote pairs beautifully with this dessert. A few options include strawberry, apple, peach, or pear.
Chopped nuts: For a crunchy component, add some toasted and chopped pecans, walnuts, or almonds.
Fresh whipped cream: Whip up a batch of homemade whipped cream and serve a dollop on top of each slice for a cool, creamy taste that contrasts with the warm pudding.
Variations
Chocolate chips: Add a cup or two of chocolate chips to the mixture for a sweet and chocolatey flavor.
Bread: Opt for a different type of bread like a baguette or French bread for a slightly different flavor and texture.
Rum raisin: Soak raisins in rum before adding them to the blended mixture to enjoy a more grown-up version of this popular dessert.
Cocoa powder: Add 2-4 tablespoons of unsweetened cocoa powder to the mixture.
Gluten-free: For a gluten-free version, use a gluten-free bread of your choice.
Apple cinnamon: For a warming flavor combination, add some diced apples and a sprinkle of cinnamon before baking your sourdough bread pudding.
Dairy-free: If you’re following a dairy-free diet, use unsweetened full-fat coconut milk instead of whole milk for an equally creamy version.
Egg-free: Instead of chicken eggs, you can use Just Egg for a vegan version. Remember to also swap out the whole milk for a plant-based variety.
Vanilla sauce: Make one and drizzle over the bread pudding.
Rum sauce: Combine dark rum, butter, and sugar for making a homemade rum sauce to drizzle over top of the dish.
FAQ’s
What is bread pudding?
Bread pudding is a classic dessert made from stale bread, milk, eggs, and sugar. The mixture is baked and served warm with a variety of toppings and sauces. It typically has a custard-like texture.
Can you freeze bread pudding?
No, it’s not recommended to freeze bread pudding since it will change the texture of the smooth custard pudding too much once thawed.
Can you cook bread pudding in an air fryer?
Although you can technically cook bread pudding in the air fryer (as well as in the microwave), it’s best to bake it in the oven to cook it evenly and achieve the perfect texture.
What is the difference between American bread pudding and Portuguese/Brazilian bread pudding?
American-style bread pudding is often served with a chunky texture thanks to the large pieces of bread. It’s also baked directly in the oven. In contrast, Portuguese or Brazilian bread pudding is smooth, similar to flan, but with a denser texture. You can also bake it directly in the oven or cook it using the bain-marie (water bath) method.
Storage & reheating
For leftover sourdough bread pudding, follow these simple storage tips:
Fridge: you can store bread pudding in the fridge for up to 3-4 days in a covered container though.
Reheating: To reheat, place individual servings in the microwave for 30-60 seconds, depending on the thickness. Alternatively, you can warm it in a preheated oven at 350 degrees F for about 5 minutes, or just until warm.
Other easy bread pudding recipes to enjoy
If you enjoyed this sourdough bread pudding recipe, have a look at these other comforting bread pudding recipes:
PIN & ENJOY!
Sourdough Bread Pudding with Caramel Sauce
Equipment
- 1 Baking dish to soak bread
- 1 bundt pan 10-inch or 25 cm
- 1 large rectangular baking pan for the bain-marie
- 1 oven
- 1 platter to serve
Ingredients
For the Easy Bread Pudding:
- 17.6 ounces stale sourdough bread chopped (or French bread but only if sourdough is not available. My Mom makes it with french bread), about 500 g – NOTE: Please try to use sourdough bread in this recipe which is diabetes-friendly because it won't spike insulin. However, it is not low-carb. For a low-carb dessert, use stale keto or low-carb bread.
- 3 cups whole milk warm (for a dairy-free, diabetes-friendly, and low-carb version, use unsweetened coconut milk)
- 4 large eggs at room temperature
- 2 cups granulated sugar or granulated Allulose for a sugar-free version. Or use any sugar-free sweetener of choice.
- 1 teaspoon pure vanilla extract
For the caramel sauce for bread pudding:
- 1 ½ cups granulated sugar or Allulose for a sugar-free version. NOTE: Please, do NOT use other sugar substitutes as they will not caramelize.
- ¾ cup water
- 1 teaspoon fresh lemon juice to avoid crystallization, optional
Instructions
- Preheat the oven to 350º F (180º C).
- Soak the stale bread in the warm milk until softened, about 15 minutes.
- Meanwhile, prepare the caramel sauce: In a nonstick medium saucepan, stir together the sugar, water, and lemon juice. Cook over medium heat, without stirring, until the sugar is melted and turns into an amber color (about 8-10 minutes). TIP: Make sure to not stir or disturb the mixture while cooking although you can tilt the pan to gently swirl.
- Remove the pan from the heat. Using oven mitts, pour the caramel into a 10-inch (or 25 cm) ring baking pan, quickly swirl the caramel around the bottom and sides of the pan to evenly coat the ring pan. Let sit for at least 3-5 minutes or until hardened.
- Then, prepare the bread pudding. In a blender, blend the soaked bread and any not absorbed milk, eggs, sugar and vanilla extract until smooth and creamy. Pour the mixture into the ring pan lined with the hardened caramel.
- Place the ring pan into a larger, rectangular baking pan and carefully fill the larger pan with boiling water to come halfway up the sides of the ring pan. NOTE: Make sure water doesn’t spill onto the bread pudding mixture.
- Bake in the middle rack of the oven until the bread pudding is set and slightly jiggly, about 45 to 55 minutes. NOTE: Baking time may vary depending on the oven, requiring more or less time in the oven. The pudding is ready when set and slightly jiggly!
- Transfer the ring pan to a rack and let the bread pudding cool down until slightly warm, about 30 minutes.
- Next, gently run a thin knife around the edges of the ring pan to loosen the bread pudding. Place a serving plate on top of the pan and carefully flip the pan onto the plate. Refrigerate for at least 4 hours, or until chilled. Slice and serve! NOTE: Garnish the top as desired (I like mine with berries, lemon slices, and a few fresh mint leaves).
Recipe Video
Recipe Notes
- Fridge: you can store bread pudding in the fridge for up to 3-4 days in a covered container.
- Reheating: To reheat, place individual servings in the microwave for 30-60 seconds. Alternatively, you can warm it in the oven at 350 degrees F for about 10 minutes.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Post was first published on March 31, 2012.
themuffinmyth says
Wow, I've never tried a bread pudding before where the bread is blended into a custard, but I imagine I would like that very much, especially with coconut milk! Thanks for sharing the recipe.
Denise Browning says
Thank you for visiting my blog!
I hope you can make the bread pudding. This is my Mom's recipe...
After making it, I became a big fan of it. It is even more delicious chilled and the day after.
If you make it, please give me the feedback. Have a great week!!!!!!!!!!!