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Fourth of July American Sourdough Bread Pudding


One of our favorite ways to use leftover sourdough is to make a sourdough bread pudding! You can use stale bread or even fresh bread, as long as it is dry inside. Top this with fruit or sugar or any of your favorite toppings and serve warm! You can even decorate your bread pudding in a very patriotic way, or keep it simple. Either way, you will love using our bread for dessert too!

60 mins
6 servings

Bread Pudding
  • 1⁄2 loaf of 123Dough Bakery sourdough bread (We recommend American Ancient Grains or American Rye.)
  • 1⁄2 tbsp organic vanilla extract
  • 1 tbsp bourbon
  • 2/3 cup organic sugar (we used cane sugar)
  • 2 1⁄2 tbsp organic butter, plus extra butter for greasing the pan
  • 5 organic eggs
  • Pinch of salt
Whipped Cream
  • 1/2 pint organic heavy cream
  • 1 tbsp organic confectionary sugar
  • 1/2 tsp organic vanilla
Fresh Fruit
  • 1/2 pint organic blueberries
  • 1 pint organic fresh diced strawberries
  1. Cut your sourdough bread into 1 inch cubes. If your bread is not completely dry inside, you can put it in the oven at 250 degrees for about 10 minutes just to take the remaining moisture away. Set aside.
    Sourdough Bread cut into 1 inch cubes and placed on a perforated pan to dry out.
  2. In a medium saucepan, combine and whisk together the milk, vanilla, bourbon, sugar salt and butter over medium heat, until the butter has melted.
  3. Remove the saucepan from heat and cool down the mixture.
  4. Whisk together 5 eggs, and whisk these into the now-cooled milk.

  5. Using your extra butter, grease a 9 inch round cake pan, and put the bread cubes in.
  6. Pour the milk/egg mixture into the cake pan until the bread cubes are covered, and reserve the remaining liquid and store in refrigerator.
  7. Cover the bread pudding mixture and find something to push down the bread cubes.
  8. Refrigerate this mixture overnight, or at least 8 hours.  The longer the better!
  9. When you are ready to bake the pudding, take out the pudding mixture an hour ahead of time and bring it to room temperature, and also set your oven to 350 degrees.
  10. Pour your reserved custard on top of the pudding mixture.  Our sourdough bread absorbs a lot of liquid, so its good to top it off.
  11. Bake your pudding at 350 for approximately 45 minutes to 1 hour, or until finished. Check for doneness by seeing if the custard has set and the bread cubes on top are golden brown. You can also stick in a butter knife or chopstick and see if it comes out clean. If it comes out clean in various spots, the pudding is ready. 
  12. Remove from oven and cool or serve warm with your favorite topping. We cooled our bread pudding down to room temperature using an ice bath.  Once it had cooled, we made whipped cream and spread that on our bread pudding, with fresh organic blueberries and strawberries.


Bonus: Whipped cream recipe!

  • Step 1: Put your mixing bowl in the freezer for about 10-15 minutes!!!
  • Step 2: Remove bowl from freezer and then using a hand mixer, whisk the heavy cream on medium-high setting until soft peaks form
  • Step 3: On low speed, whisk in your sugar and vanilla extract
  • Step 4: Resume on medium-high speed until stiff peaks form (the test is the flip the bowl upside down really quickly and see if it sticks)
  • Step 5: Once cream is ready, refrigerate at least 5-10 minutes and then serve!  You will probably have cream left to spare, so you can keep that in the fridge for a few days.  
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