Sourdough Bread Pudding

Name: Sourdough Bread Pudding
Prep time: 23 min
Cook time: 50 min
Total time: 1 h 13 min
Yield: 8 servings
Cuisine: British
Ingredients: 1 cup (150 g) raisins; ½ cup (120 ml) hot black tea, freshly brewed and very hot (boiling water also works); 14 oz (400 g) stale sourdough bread, crusts left on, cut into 1-inch (2.5 cm) cubes; 1 tbsp (14 g) unsalted butter, softened, for greasing the dish; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 4 (200 g) large eggs, at room temperature; ½ cup (100 g) light brown sugar, packed; 4 tbsp (57 g) unsalted butter, melted and slightly cooled; 2 tsp (5 g) ground cinnamon; ¼ tsp (0.6 g) ground nutmeg; 2 tsp (10 ml) vanilla extract; ½ tsp (3 g) fine sea salt; 1 (130 g) orange, zest finely grated (about 1 tbsp), fruit saved for another use (optional); 2 tbsp (25 g) demerara sugar, for sprinkling on top

From the MyKitchenBank Kitchen

A proper British-style bread pudding made with stale sourdough, whose tang balances a rich, spiced custard and plump raisins. It bakes into a soft, creamy centre with a crisp, caramelised sugar top.

Prep: 23 min
Cook: 50 min
Wait: 55 min
Total: 2 hr 8 min
Makes: 1 pudding in a 9-inch (23 cm) square dish (8 generous squares)

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Ingredients

8 servings

1 cup (150 g) raisins
½ cup (120 ml) hot black tea, freshly brewed and very hot (boiling water also works)
14 oz (400 g) stale sourdough bread, crusts left on, cut into 1-inch (2.5 cm) cubes
1 tbsp (14 g) unsalted butter, softened, for greasing the dish
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
4 (200 g) large eggs, at room temperature
½ cup (100 g) light brown sugar, packed
4 tbsp (57 g) unsalted butter, melted and slightly cooled
2 tsp (5 g) ground cinnamon
¼ tsp (0.6 g) ground nutmeg
2 tsp (10 ml) vanilla extract
½ tsp (3 g) fine sea salt
1 (130 g) orange, zest finely grated (about 1 tbsp), fruit saved for another use (optional)
2 tbsp (25 g) demerara sugar, for sprinkling on top

Equipment (6)

9-inch (23 cm) square baking dish, at least 2 inches (5 cm) deep, or a 2-quart (2-litre) dish
Large mixing bowl (4-quart / 4-litre)
Medium saucepan
Whisk
Serrated knife
Instant-read thermometer

Steps

Before you start

Use sourdough that is 2–4 days old and dry to the touch. If your loaf is fresh, cube it and dry it on a baking sheet in a 300°F (150°C) oven for 15 minutes first.
Start preheating the oven to 350°F (175°C) when the bread has about 15 minutes of soaking left.
Weigh the bread if you can: 400 g (14 oz) is about 8 cups of loose 1-inch cubes.
Allow about 2 hours 10 minutes from start to serving, including soaking and resting.

1
Plump the raisins
- Put the raisins in a small bowl and pour over the hot tea.
- Leave them to soak for 10 minutes, then drain well in a sieve, pressing gently, and discard the tea.
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Ready when: Raisins look swollen and soft when squeezed
Tip: Drain thoroughly so excess liquid doesn't thin the custard.
2
Cube bread, grease dish
- Rub the 1 tablespoon softened butter over the bottom and sides of the 9-inch (23 cm) square dish.
- Cut the sourdough into 1-inch (2.5 cm) cubes, keeping the crusts on, and put them in a large mixing bowl.
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Ready when: Bread cubes are dry and firm, with no soft, doughy centres
Tip: Cut with a serrated knife and a sawing motion so the open crumb doesn't squash.
3
Warm the milk
- In a medium saucepan, heat the milk and cream over medium-low heat for about 3–4 minutes, stirring occasionally, until steaming and just warm enough that you can hold a finger in it for 3 seconds.
- Do not let it boil.
- Remove from the heat.
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Ready when: Steam rises from the surface and tiny bubbles form at the edges; about 120°F (50°C)
Tip: If the milk is too hot it will scramble the eggs in the next step.
4
Whisk the custard
- In a large bowl or jug, whisk the eggs with the brown sugar, cinnamon, nutmeg, vanilla, salt and orange zest (if using) for 1 minute until smooth and pale.
- Whisk in the melted butter.
- Slowly pour in the warm milk mixture, whisking constantly, until fully combined.
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Ready when: Custard is smooth, with no streaks of egg white or lumps of sugar
Tip: Pour the milk in a thin stream while whisking so the eggs warm gently.
5
Soak the breadOven 350°F / 175°C
- Pour the custard over the bread cubes and fold gently with a spatula to coat every piece.
- Press the cubes down lightly and let them soak for 30 minutes, folding once halfway through.
- Start preheating the oven to 350°F (175°C) when 15 minutes remain.
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Ready when: Bread is saturated and soft, with only a little liquid pooling at the bottom of the bowl
Tip: Very dry, dense sourdough may need an extra 10 minutes of soaking.
6
Add raisins and toppingOven 350°F / 175°C
- Fold the drained raisins into the soaked bread.
- Scrape everything into the buttered dish and spread it level, pressing down gently so the cubes are mostly submerged.
- Pour any custard left in the bowl over the top, then sprinkle evenly with the demerara sugar.
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Ready when: Surface is level with a few bread edges peeking out and an even coat of sugar
Tip: Bread edges that stick up will crisp and brown, which many people love, but push down any that look dark early.
7
Bake the puddingOven 350°F / 175°C
- Bake in the centre of the oven at 350°F (175°C) for 45–50 minutes.
- If the top darkens too quickly after 30 minutes, cover loosely with foil.
- Check the centre with an instant-read thermometer.
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Ready when: Top is deep golden brown and puffed, the centre barely jiggles, and a thermometer in the middle reads 160°F (71°C)
Tip: If the centre looks wet or sloshes when the dish is nudged, bake 5–10 more minutes.
8
Rest and serve
- Set the dish on a wire rack and let it rest for 15 minutes so the custard finishes setting.
- Cut into 8 squares and serve warm, with cream, custard or vanilla ice cream if you like.
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Ready when: Pudding is warm rather than steaming and holds its shape when cut

Good to know

Tips

Stale bread matters: it soaks up custard without collapsing into mush. Fresh sourdough turns gummy.
Keep the crusts on for texture and chew; sourdough crusts add a nutty flavour.
Don't skip the rest. Cutting straight from the oven gives a runny, loose pudding.
For a crunchier top, broil for 1 minute at the end, watching closely so the sugar doesn't burn.

Make ahead

"Assemble the pudding through step 6, cover tightly and refrigerate for up to 12 hours (the longer soak is fine). Bring it out for 30 minutes while the oven preheats, then bake as directed, adding 5–10 minutes if it is still cold in the centre."

Storage & reheating

"Room temperature: up to 2 hours after baking. Refrigerator: covered, up to 4 days. Freezer: wrap individual squares tightly and freeze up to 2 months; thaw overnight in the fridge. To reheat, cover and warm at 325°F (160°C) for 15–20 minutes, or microwave a square for 45–60 seconds."

Substitutions

raisins → currants, sultanas, chopped dried apricots or dark chocolate chips. Use the same weight. Skip the tea soak for chocolate chips.
heavy cream → additional whole milk. Use 240 ml (1 cup) more milk for a lighter, less rich pudding.
light brown sugar → granulated sugar or muscovado sugar. Muscovado gives a deeper, more treacle-like flavour.
hot black tea → hot water, rum or brandy. Warm rum or brandy gives a boozy, festive pudding.