Sourdough Bread Pudding

An easy recipe for bread and butter pudding using leftover sourdough brioche. Make this delicious dessert in just over half an hour.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine British

Servings servings

Calories 547 kcal

Ingredients

4 brioche buns
4 eggs
2 1/2 cups milk
1/2 cup sugar
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp almond butter smooth
3 tbsp butter melted
1/2 cup slivered almonds
1 tsp icing sugar

Instructions

Preheat the oven to 180C/356F.
To make the egg mixture, whisk the eggs in a large bowl and add the milk, sugar, vanilla, cinnamon, and almond butter. Combine everything well.
4 eggs, 2 1/2 cups milk, 1/2 cup sugar, 1 tsp ground cinnamon, 1 tsp vanilla extract, 2 tbsp almond butter
Grease a medium casserole dish or baking tin with some butter and add the sourdough brioche buns. Pull them apart into 2x2cm pieces by hand and distribute them evenly.
4 brioche buns
Pour over the melted butter followed by the egg mixture. Sprinkle over the slivered almonds. Let it sit for 5 minutes for the egg mixture to fully soak through the sourdough brioche.
3 tbsp butter, 1/2 cup slivered almonds
Bake the sourdough bread pudding in the oven for 25 minutes or until the egg mixture is fully set. Remove it from the oven and let is cool slightly. Add a generous dusting of icing sugar before serving with vanilla ice cream. Enjoy!
1 tsp icing sugar

Nutrition

Calories: 547kcalCarbohydrates: 51gProtein: 17gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 232mgSodium: 384mgPotassium: 297mgFiber: 2gSugar: 23gVitamin A: 980IUVitamin C: 0.01mgCalcium: 218mgIron: 2mg

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