Can you make bread pudding with sourdough? Actually, I would argue that bread pudding is better with sourdough. The high notes of flavor in sourdough and cherries nicely offsets the heavy creaminess of the dish to make a nicely rounded flavor profile.
|Sourdough Bread Pudding||
- 1 large loaf of stale sourdough bread
- 1 cup of heavy whipping cream
- 3 1/2 cups of milk
- 4 eggs
- 1 stick of butter, diced into 1/4 inch cubes
- 1 1/2 cups of bakers sugar
- 1/4 cup powdered buttermilk (I used SaCo’s “Cultured Buttermilk Blend”)
- 1 bag of dried sweet cherries (I think I used a 7oz. bag)
- 1/2 of a freshly grated nutmeg (about 1 tsp of the already grated kind)
- 1 tsp salt
- Cut the bread into 1 or 1/2 inch cubes
- In a large mixing bowl use a whisk to beat the powdered buttermilk and the eggs together then add the cream, milk, sugar, nutmeg, salt, and half of the butter. Whisk until the sugar is dissolved then mix in the cherries.
- Add the bread to the mixture and stir until the bread has soaked up all of the liquid, but don’t stir so much that it gets mushy.
- Add the other half of the butter to the top of the dish.
- Bake at 350F until the center becomes mostly firm. Mine took about an hour.
If you’re trying to use up leftover bread, the sliced stuff is great. However for this recipe I used an artisan loaf about the size of a deflated soccer ball.