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Sourdough Bread Pudding

A comforting dessert blending sourdough bread with custard, infused with cinnamon, nutmeg, and zesty clementine, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pudding
  • 8 cups sourdough bread, cubed A few days-old loaf works best for absorbing custard.
  • 4 large eggs Adds richness and helps bind the ingredients.
  • 1 cup clementine juice and zest Infuses brightness.
  • 1 cup brown sugar Enhances sweetness.
  • 2 cups whole milk Provides creaminess.
  • 1 cup evaporated milk Adds richness.
  • 2 teaspoons vanilla extract Boosts the flavor.
  • 1 teaspoon cinnamon Imparts spice flavor.
  • 0.5 teaspoon nutmeg Adds warmth.
  • 4 tablespoons unsalted butter, melted Contributes richness.
  • 0.5 teaspoon pinch of salt Balances sweetness.
  • 1 cup raisins Optional for added sweetness.
  • 1 cup chopped pecans Optional for texture.
  • 0.25 cup turbinado sugar For a sweet crust.
For the rum butter sauce
  • 0.5 cup heavy cream Makes the sauce luxurious.
  • 2 tablespoons dark rum or brandy Optional for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cube the sourdough bread and place it into a greased baking dish.
Mixing Custard
  1. In a large bowl, whisk together the eggs, clementine juice and zest, brown sugar, whole milk, evaporated milk, vanilla extract, cinnamon, nutmeg, melted butter, and a pinch of salt until smooth.
  2. Pour the custard mixture over the cubed bread, gently pressing to ensure all pieces are soaked.
Baking
  1. If using, sprinkle raisins and chopped pecans over the top of the mixture.
  2. Bake for 45-55 minutes, or until golden brown and firm to the touch.
  3. Allow the pudding to cool slightly before serving.
Making the Sauce
  1. While the pudding is baking, prepare the rum butter sauce by mixing heavy cream and dark rum.
  2. Taste and adjust sweetness as preferred.

Notes

For best results, use a few days-old sourdough loaf and allow bread to soak adequately. Feel free to experiment with spices for different flavor profiles.