Vintage Sourdough Bread Pudding

I have a lot of wonderful things to say about sourdough bread, but that's a topic for another time. For now, let's talk bread pudding. This vintage dessert dates back as far as the 11th century when bakers needed a use for stale bread. Many cultures since then have put their unique spin on this dessert and it has gone in and out of style for centuries. Today, bread pudding is making a come back as we are turning our heads to the past and reviving old fashioned skills and traditions. This bread pudding was our dessert of choice for our Victorian Christmas dinner (see the previous blog post for the full menu) and I hope you enjoy it as much as we did!

Yield: 4-6 servings

Prep: 10 min.

Bake: 35-45 min.

Ingredients:

• Sourdough bread of choice (about half a loaf)

• 2 cups of raw milk

• 3 tbsp grass fed butter

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 2 eggs

• Dash of sea salt

• 1/4 tsp nutmeg

• 1/4 tsp cardamon

• Optional toppings include chocolate chips, raisins, nuts, etc.

Directions:

1. Preheat your oven to 350 F. In a small saucepan over low heat, warm the milk, butter, vanilla, maple syrup, nutmeg, cardamon and salt. Cook just until the butter melts. Then set aside to cool.

2. While the mixture is cooling, cut your bread into 1 inch cubes. Add your bread cubes to a buttered baking dish.

3. Whisk the eggs until smooth and add to the cooled milk mixture. Whisk until combined. Pour this over the bread cubes, being sure to soak all of the cubes. Bake for 35-45 min, until lightly browned and set. Serve warm!