Sourdough Bread Pudding With Condensed Milk - an Easy Holiday Recipe

This is a sponsored campaign. All opinions, though, are my own.

There are 2 things that make this recipe wholesome-

1. Using a delicious loaf of Cranberry Pecan Sourdough. (More on that below!)
2. Substituting sugar with condensed milk. (Oh gosh, condensed milk does make everything better! It adds an extra punch to the flavors and makes this bread pudding moist.)

• Sourdough bread is a slowly fermented bread, thereby making it easier to digest.
• It is also rich in antioxidants and nutrients thanks to the lactic acid in the bread.
• Has a naturally longer shelf life.
• The long fermentation process breaks down carbohydrates, making this bread a much healthier choice.

Yes, this is an actual bread subscription box filled with homemade bread, pastries, and/or pastries that are shipped to your doorstep every month.

The sourdough bread in the Wildgrain box arrives frozen, but gosh, once each item is baked/cooked, you will tell the flavor difference right away!

Psst! Use MOM10 to take $10 off your first Wildgrain box order!

Each box is different. This month our box included all these goodies and free croissants! ( The free croissants offer ends soon, so hurry!)

There’s just an elevation of flavor profiles when you use condensed milk, and I think it makes the bread pudding more spongey.

To be honest, apart from the portion I set aside to freeze, we polished off every last bread pudding crumb the day after it was first baked!

But if you plan to refrigerate it, the bread pudding should keep well for 4-5 days.

Yes, you can!

Ensure your bread pudding reaches room temperature before placing it in a glass, airtight container

to freeze. (You can use plastic, but I prefer using glass.)

This will last a good 3 months, at least, if you follow the steps above.

We liked our bread pudding as is but you can make a sauce for bread pudding using condensed milk.

All you need is 1 can condensed milk, 2 tbsp milk and 1 tsp of vanilla extract.

Mix this well and pour it over your serving of bread pudding!

• 1 loaf cranberry pecan sourdough or plain sourdough.
• 2 tbsps salted butter (melted)
• 4 eggs
• 2 cups whole milk
• 1 tin condensed milk
• 1 tsp cinnamon powder
• 1 tsp vanilla extract

Preheat your oven to 350 degrees F.

While this is happening, prep your sourdough loaf in a rectangular glass tray

(or square glass tray

if you prefer taller, chunkier squares)

Some people like to cut the bread into cubes, I prefer the good ol’ fashioned way of getting in there and pulling pieces apart.

All nice and uneven.

Once this is done, pour the melted butter over the sourdough fragments and mix well.

Set this aside and work on the liquid base to bind everything together.

Begin by beating the eggs with a hand mixer.

Add to this the milk, condensed milk, vanilla extract, and cinnamon powder, and mix until combined.

Next, generously spoon the liquid mixture over the sourdough fragments in the tray, ensuring all the bread fragments are soaked in the mixture.

Your sourdough bread pudding is now ready to be baked!

Bake the bread pudding for 35-40 minutes, if in the rectangular tray.

Add an additional 8-10 minutes if in the square glass tray.

This smells amazing straight out of the oven!

Delicious!

Here’s the printable version of this recipe:

Use MOM10 to take $10 off your first Wildgrain box order!

Remember, the free croissants offer ends soon.

Here’s part of what we got in our box.

(Missing a plain Sourdough Loaf and the Cranberry Pecan Sourdough loaf!)

Here’s what’s expected in each box for this month, November and December:

October Bakery Box: the bakery box for each month will include an additional biscuit/roll flavor that is yet undecided.

Plain Sourdough Loaf

Cranberry-Pecan Sourdough Loaf

Rosemary Garlic Sourdough Loaf

English Muffins

Pumpkin Cinnamon Rolls

+ free Croissants

November Mixed Box: the bakery box for each month will include an additional biscuit/roll flavor that is yet undecided.

Plain Sourdough Loaf

Harvest Sourdough Loaf

Three Seed Slow-Fermented Loaf

Fettuccine Pasta

Tonnarelli Pasta

Orange-Cranberry Biscuits

+ free Croissants

December Bakery Box: the bakery box for each month will include an additional biscuit/roll flavor that is yet undecided.

Plain Sourdough Loaf

Walnut Sourdough Loaf

Olive Oil Slow-Fermented Ciabatta

English Muffins

Chocolate Avalanche Croissants

+ free Croissants