Breadpudding with sourdough

Breadpudding with sourdough

Did you know that I have a big weak spot for bread pudding? Or maybe I should begin with telling you I love bread. It’s just so good. And while bread has gotten a lot of bad publicity the last couple of years I still think good bread is delicious and not so bad either. Yes sure a factory produced loaf of white bread is filled with sugar, preservatives and other stuff but I am not talking about all that right now.

Take sour dough : I think most people would agree that is the best bread you can possibly eat. Even Michael Pollan agrees Ideally home made but that is a skill I have yet to master. Or may be I just don’t allow myself the time it takes to make a bread.

Buying it from a baker – a good baker – must count too right? So the other week I had bought a wholewheat sourdough bread but had quite a bit leftover. And with good bread, it has less preservatives and therefore gets older a bit quicker than that white loaf.

Enter the bread pudding: historically someone must have invented the bread pudding for the exact same reason I am using it. A surplus of bread. In this particular case I had sourdough bread leftover and had never used sour dough before to use in breadpudding. I usually have brioche for that or raisin bread. But since we had the bread we figured why not give it a go? And it was surprisingly good. Not for one minute did the type of bread diminish the taste of the bread pudding. And while it can hardly be called a healthy dessert at least it must be a little better now right?

 

PrintBreadpudding with sourdough

Author: Simone van den Berg

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 people

Category: Dessert

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Ingredients

  • 4-5 slices sour dough bread in cubes
  • 3 large eggs
  • 150 gram lemon curd
  • 70 gram sugar
  • 500 ml double cream
  • 150 gram blue berries fresh or frozen
  • 50 gram raisins
  • 3 tbso coconut grated
  • 2 tsp vanilla extract
Read the whole recipe on Junglefrog Cooking