This is where I ask you to look past appearances and trust me that this sourdough bread pudding is absolutely delicious.  The proof of the pudding (ho ho) came when I gave a slice to a sadly unimpressed friend who took it home for teatime.  3 hours later a whatsapp text arrived raving about how amazingly delicious it was followed by various texts over the next few weeks reminiscing about it.  Lol.  Then defrosted a slice by accident for mum  – it was supposed to be standard sourdough bread.  It disappeared completely while I was at work.  She looked a bit guilty about not leaving me some but I totally understand.  It’s impossible to resist, moist, delicious and very satisfying.  The vanilla and nutmeg flavour is perfect, the moist creamy custard-like cake texture from the buttermilk, eggs and almond milk is amazing interspersed with pieces of dried apricot and fig, and finally the crunch of walnuts, macadamia nuts and flaked almonds is wonderful.  Swoon.  Had to make it several times (yes, totally obligatory) and everyone’s loved it.  A lot of stuff in there’s good for you and alternative options include a delicious even healthier maple syrup and vegan version with almond and coconut milks, soya yoghurt and a little cider vinegar. This sourdough bread pudding is versatile – you can play around using the milks and sweeteners you like and of course use non-sourdough bread if it’s fairly solid.  It’s perfect for using up slightly old dry bread or any pancake-like disasters.  It’s booked for a make-up session so it can look like a stunning birthday layer cake (joke) but in the meantime here’s the very easy to make super scrumptious sourdough bread pudding.  Enthusiastic clap clap clap. 🙂

And here’s the final perfected prototype vegan version with maple syrup.  I made this one in a small loaf tin.  Mini but sooo yummy too.

Vegan and/or maple syrup versions

I originally used aquafaba for the vegan version and this is an option.  Apple sauce could be another.  But the texture and flavour are amazing with a higher proportion of coconut cream and a little cider vinegar to thicken the non-dairy milks.  The liquid maple syrup replaces the missing quantity of liquid from eggs.  Finally the vegan version needs longer baking.

THE RECIPE

This pudding is adapted from Vanessa Kimble’s recipe at the sourdough school website.  I simply replaced the dates with apricots and figs, added some macadamia nuts then used buttermilk and lightened mine a little with some plant-based milk and vegan butter.  I also created an alternative refined sugar-free vegan version.

Both sets of quantities are for a 2lb loaf tin (mine was roughly 30cm/I2in long x 8-10cm/3-4in wide x 7cm/2.7in high) and both illustrated recipes are printable.

• 150g/2/3 cup unsalted butter (I use 100g butter plus 50g vegan butter)
• 300g/5 cups medium-small pieces sourdough or other kind of fairly solid bread (can be a little dry).  Pieces are about 1 to 1.5cm big, up to 2cm long./
• 3 medium-large eggs (167- 170g)
• 120g/1/2 cup + 1 and 1/2 tbsp light soft brown sugar
• 30g/scant 1/4 cup coconut sugar (or brown sugar/pure maple syrup)
• 250g/ml buttermilk (or milk)
• 150g/ml unsweetened almond milk or other kind of non-dairy milk (or milk)
• 1 and 1/4 tsp vanilla powder or more (or around 2 tsp pure vanilla extract, to taste)
• 50g juicy dried apricots (about  6-7 apricots)
• 50g dried figs (about 6 figs)
• 80g walnuts
• 20g macadamia nuts
• A little brown sugar for sprinkling, optional
• 3-4 tbsp flaked almonds

Vegan version

Part One.  Change the order a little for the cider vinegar vegan version:  do steps 1 and 2 above.  Leave out step 3.  Place the non-dairy milks and soya yoghurt in a large bowl and whisk in the apple cider vinegar.  Now whisk in the maple syrup, butter, spices, etc (step 4).  Continue from step 6.

• 150g/5.3oz unsalted vegan butter
• 300g/5 cups medium-small pieces sourdough or other kind of fairly solid bread (can be a little dry).  Pieces are about 1 to 1.5cm big, up to 2cm long
• 200g/ml coconut cream (cream the top off from a cold can of coconut milk refrigerated overnight)
• 120g/4.2oz soya yoghurt
• 80g/ml unsweetened almond milk or other kind of non-dairy milk
• 1 and 1/3 tsp apple cider vinegar
• 160g/8 tbsp  pure maple syrup (or 150g light soft brown sugar)
• 1 and 1/4 tsp vanilla powder (or around 2 tsp pure vanilla extract, to taste)
• 50g juicy dried apricots (about 6-7 apricots)
• 50g dried figs (about 6 figs)
• 80g walnuts
• 20g macadamia nuts
• A little brown sugar for sprinkling, optional
• 3-4 tbsp flaked almonds

Very easy to make!  Here are some photos of the process in Parts One and Two:

Part Two (after 3 or 4 hours soaking)

Usually the mixture rises a little and might be more dark brown than golden brown when baked.  When ready it should spring up or resist a little when the top is pressed lightly with a finger.

Vegan version

The instructions are as above but the baking time’s longer.  I found it a bit gelatinous otherwise.  So after the oven temperature is lowered then bake not 5 – 20 minutes more but 30 – 40 minutes more.  The outside should be crispy and the inside nice and moist.  Here’s a close-up.

Eating and storing

It can be eaten any time after letting it cool around 20 minutes.  Nice warm or cool and more solid.  Store in airtight tupperware in the fridge up to 5 days and in the freezer up to 2 months.

Adapting

Adapt however you like!  Compensate (next time if necessary) if it looks too solid or too liquid.  But honestly all the prototypes have been delicious with the same amazing flavour.

And um a similar appearance.  My stomach doesn’t care if this very yummy pudding doesn’t win a beauty contest or become popular on Instagram… 😉  Eat some and discover a little piece of cake joy together with the pleasure of knowing you’ve made use of some older bread and other bits and pieces.

Love this bread pudding so much I’m even using my best homemade sourdough bread to make it!  Hope you’ll give it a go too…

Bye for now sweet reader!  Have a great weekend and lots of extra yummy food!  Happy baking and eating! 🙂  Lili x