About the Recipe
Creamy, comforting, and made for using what’s on the counter, this bread pudding transforms day-old sourdough into a dessert worth lingering over. Best served warm with ice cream or a dollop of whipped cream.
Ingredients
1¼ cups sugar, divided
½ teaspoon ground cinnamon
About 8 oz day-old Leaven Heaven sourdough (sandwich, French, or artisan), cut into ½–¾ inch cubes
¼ cup butter, melted
⅓ cup raisins
8 large eggs, lightly beaten
1 quart half-and-half
1 vanilla bean, split lengthwise
Whipped cream or ice cream, for serving (optional)
Preparation
Preheat your oven to 400°F and generously butter a 9×13-inch baking dish. In a small bowl, stir together ¼ cup of the sugar and the cinnamon.
Place the bread cubes in a large bowl and drizzle with the melted butter. Add the raisins and sprinkle the cinnamon-sugar mixture over the top. Toss gently until everything is well coated, then spread the mixture evenly into the prepared baking dish.
In another large bowl, lightly whisk the eggs and set aside.
In a medium saucepan, combine the half-and-half with the remaining 1 cup of sugar and the split vanilla bean. Bring the mixture just to a boil, then remove from the heat. Carefully take out the vanilla bean, scrape the seeds from the pod, and stir the seeds back into the warm cream. Discard the pod and let the mixture cool slightly.
Slowly whisk the warm cream mixture into the eggs, taking care not to scramble them. Pour the custard evenly over the bread, pressing gently so every piece has a chance to soak.
Place the baking dish into a larger roasting pan. Carefully add hot water to the outer pan until it comes halfway up the sides of the bread pudding dish. Bake for 35–40 minutes, until the custard is set and the top is lightly golden.
Remove from the water bath and allow to cool slightly. Serve warm or at room temperature with whipped cream or ice cream if desired.
Leaven Heaven Notes:
• This recipe works beautifully with Leaven Heaven sandwich or french bread for a softer, classic texture or artisan loaves for a more rustic bite.
• If using heartier sourdough, cut the bread slightly smaller and don’t rush the soak — it’s worth it.
• That subtle sourdough tang balances the sweetness and makes this pudding rich without being heavy.
From our table to yours — this is comfort baking at its finest.