Traditional Sourdough Bread Pudding
An easy recipe for bread and butter pudding using leftover sourdough brioche. Make this delicious dessert in just over half an hour.
Servings: 8 servings
Calories: 411kcal
Ingredients
- 4 brioche buns or thick brioche bread slices
- 4 eggs
- 2 1/2 cups milk
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 tbsp almond butter smooth
- 3 tbsp butter melted
- 1/2 cup slivered almonds
- 1 tsp icing sugar
Instructions
- Preheat the oven to 350F (180C).
- To make the egg mixture, whisk the eggs in a large bowl and add the milk, sugar, vanilla, cinnamon, and almond butter. Combine everything well.4 eggs, 2 1/2 cups milk, 1/2 cup sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract, 2 tbsp almond butter
- Grease a medium casserole dish or baking tin with some butter and add the sourdough brioche buns. Pull them apart into 2x2cm pieces by hand and distribute them evenly.4 brioche buns
- Pour over the melted butter followed by the egg mixture. Sprinkle over the slivered almonds. Let it sit for 5 minutes for the egg mixture to fully soak through the sourdough brioche.3 tbsp butter, 1/2 cup slivered almonds
- Bake the sourdough bread pudding in the oven for 25 minutes or until the egg mixture is fully set. Remove it from the oven and let is cool slightly. Add a generous dusting of icing sugar before serving with vanilla ice cream. Enjoy!1 tsp icing sugar
Notes
If your sourdough brioche is very stale, soak it in the egg mixture for 15 minutes instead of 5.
Meal-prep this delicious dessert by freezing it before or after baking.
Nutrition
Calories: 411kcal | Carbohydrates: 38g | Protein: 12g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 288mg | Potassium: 222mg | Fiber: 1g | Sugar: 17g | Vitamin A: 735IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg
