Poor Mans Pudding, Easy & Nourishing Sourdough Bread Pudding

Leftover stale bread and just a few eggs tossed together to make a delicious and wonderful bread pudding, or poor mans pudding. In less affluent times people only had puddings or desserts made with scraps. This is reminiscent of armer ritter or baked french toast. I’ve always known bread puddings as “Christmas puddings” and I’m not sure why, maybe its the mixture of buttery bread and fruit?  With the addition of raisins and cinnamon this becomes a great last minute dessert that is classic and comforting no matter what time of year. For this pudding I use the same sourdough I make German toast with only this was cubed and soaked for an hour before baking. Its a really great treat.

Bread Pudding:
Stale Bread, About 1 small loaf or 3-4 cups of cubes
1/2 cup raisins (optional)
3/4 to 1 1/2 teaspoons cinnamon (I prefer A LOT)

Egg mixture:

  • 3-4 eggs
  • 1/2 cup whole milk
  • 2 tablespoons sugar or sucanat
  • 1/2 teaspoon vanilla extract
  • *fresh grated nutmeg
  • 2 -3 tablespoons of butter to dollop on top

Preheat oven to 350 degrees.

In a large bowl combine eggs, milk, sugar, vanilla, cinnamon and nutmeg.Tear up or cube your bread and submerge it into the wet mixture. Add the raisins and allow to rest at least one hour. Lightly butter a baking dish, depending on if your using left overs or not and how much pudding you’d like to make should determine how big of a pan you want. This basic recipe is for about a 2 quart baking dish. Evenly spread the bread and egg mixture into the baking dish and dollop the tops with cubes of butter.

Bake 30-40 minutes until golden brown, serve hot with cream or ice cream.