Creamy Sourdough Bread Pudding recipe

Name: Creamy Sourdough Bread Pudding
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 200g Sourdough; 300ml Milk; 150g Crème fraîche; 1 tbsp Sugar

A comforting baked pudding made with sourdough, milk and crème fraîche. It bakes up soft in the middle with a lightly golden top.

40 min · Medium · British Jump to method

Ingredients

4 servings

200g Sourdough
300ml Milk
150g Crème fraîche
1 tbsp Sugar

Nutrition	Per servingEstimated
Calories	300 kcal
Protein	7.7 g
Carbohydrates	35.9 g
Fat	14.4 g
Saturated fat	8.8 g
Fibre	1.4 g
Sugar	8 g
Sodium	240 mg

Why this works

Moderate-energy dessert with a creamy texture; relatively high in saturated fat and refined carbohydrate, so best enjoyed as an occasional treat rather than an everyday staple.

Calcium source. Milk and crème fraîche provide calcium, which supports bone health.

Low fibre. Using sourdough bread gives some grain content, but the pudding is still low in fibre overall, so it will be less filling than a wholegrain version.

Saturated fat content. Crème fraîche contributes significant saturated fat, which may be a consideration for heart health if eaten frequently.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Set the oven fully to temperature before the pudding goes in so the bread starts cooking at once rather than steaming in a lukewarm dish.
Tear the sourdough into chunks and place in a baking dish.
Leave a few larger chunks on top for a pleasing craggy crust, but tuck most pieces snugly into the dish so they absorb the custard evenly.
Warm the milk gently, then stir in the crème fraîche until combined.
Warm the milk over a low heat until just steaming at the edges, not simmering, and whisk the crème fraîche in off the heat so it stays smooth and does not split.
Pour the mixture over the sourdough and leave for 10 minutes so it soaks in.
Press the bread down gently after pouring so the top pieces soak through, but do not stir or you will break them up and turn the texture soggy.
Bake until set in the middle and lightly golden on top, then serve warm.
The pudding is ready when the centre has only a slight wobble and a skewer comes out with a moist crumb rather than liquid; if the top colours too quickly, lay foil loosely over it.

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