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Bread pudding is a popular dessert all over the world. You’re going to love how easy it is to make this recipe. It’s the most delicious way to use leftover bread!
When I was 15 my twin sister and I got our first jobs working at a popular bakery in town. We found ourselves surrounded by fresh bread, pastries, cookies, and other baked goods. It was heaven! We spent our shifts slicing and bagging bread, making sandwiches for guests, and enjoying the aromas all around us. It was heaven!
Fast forward about six years and my twin sister and I had new jobs working as servers at a local Italian restaurant. One of the desserts served at this restaurant was a mouthwatering bread pudding served with a decadent butter sauce and vanilla ice cream. It was easily on my list of favorite dishes at the restaurant! I decided recently to take a stroll down Memory Lane and create a bread pudding recipe that would take me back to not only my days of working at that Italian restaurant, but also my first job working in a bakery. This recipe does just that!
I purchased California Goldminer Sourdough Bread at Smith’s for this recipe. It ended up being perfect for bread pudding because of the slightly coarse texture. Find it easily in the bakery! The bread is baked fresh in the store’s bakery on a daily basis.
This sliced sandwich loaf and the size of the sizes made this recipe extra easy! I cut each slice into four pieces to be layered in a 9×13. The larger slices make this bread pudding a more evenly layered dessert.
After cutting the slices into quarters, layer in them in a greased 9×13 baking dish. You can cut them down if you want to fit more into spaces.
Bake the bread pudding and serve it warm with a decadent butter sauce. Oh man, this is a good dessert right here!
Easy Bread Pudding
- 2 c. milk
- 2 c. heavy cream
- 1 tsp. cinnamon
- 4 eggs
- 1 c. sugar
- 1 Tbsp vanilla
- 1 loaf California Goldminer Sourdough Bread
- vanilla ice cream optional
For the Butter Sauce:
- 1/2 c. butter
- 1 c. heavy cream
- 1 c. brown sugar
- Preheat the oven to 350°. Cut bread slices into quarters and layer in a greased 9x13 pan; set aside.
- Combine milk, heavy cream, and cinnamon. In a separate bowl, whisk together eggs, sugar, and vanilla. Add egg mixture to milk mixture and pour over the bread. Bake 40-45 minutes.
- Prepare the sauce by melting butter in a saucepan. Add brown sugar and bring to a boil. Add the cream and stir well. Pour over warm bread pudding to serve. As an optional topping, add a scoop of vanilla ice cream.
Kitchen tools and gadgets for this recipe:
This recipe brings back so many great memories! It was so fun to make and even more fun to eat. We shared the pan with some of our neighbors and they loved it.
Don’t need a 9×13 pan of dessert? No problem! Cut the recipe in half using half the bread in an 8×8 or 9×9 baking dish. Then save the rest to make french toast or to make croutons! You’re going to love how much you can do with California Goldminer Sourdough Bread. Check out the website to learn about the history of sourdough bread and snag more recipes.