Sourdough Bread Pudding Recipe Rachael Ray
By Ava Moore
Introduction
Hi there, fellow foodies! If you’re a fan of bread pudding, you’re in for a treat. Today, I’m going to share with you my all-time favorite recipe for sourdough bread pudding, inspired by none other than the amazing Rachael Ray. This recipe is perfect for breakfast, dessert, or even as a snack. Trust me, once you try it, you’ll never go back to regular bread pudding.
I’ve been cooking for as long as I can remember, and I’ve tried countless recipes over the years. When I first stumbled upon this recipe, I was skeptical. Sourdough bread in a dessert? But let me tell you, it works like magic. The sourdough adds a unique tanginess to the pudding that pairs perfectly with the sweetness of the other ingredients.
So, without further ado, let’s get started!
What You Need
- 8 cups of cubed sourdough bread
- 1 cup of heavy cream
- 1 cup of whole milk
- 3 large eggs
- 1/2 cup of brown sugar
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of raisins (optional)
- 1/2 cup of chopped walnuts (optional)
- Butter, for greasing the baking dish
Pro tip: If you don’t have sourdough bread, you can use any other type of bread. However, the sourdough does add a unique flavor that’s worth trying.
Instructions
1. Preheat the oven to 350°F.
2. In a large bowl, whisk together the heavy cream, whole milk, eggs, brown sugar, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg.
3. Add the cubed sourdough bread to the bowl and toss until all the bread is coated in the mixture. If using raisins or walnuts, add them now and mix well.
4. Grease a 9×13 inch baking dish with butter.
5. Pour the bread mixture into the baking dish and spread it out evenly.
6. Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
7. Let cool for a few minutes before serving.
8. Enjoy!
Why Sourdough Bread Pudding?
You might be wondering, why sourdough bread pudding? Well, aside from the unique flavor that sourdough adds, there are actually some health benefits to using sourdough bread.
According to a survey conducted by the Whole Grains Council, sourdough bread has a lower glycemic index than other types of bread. This means that it causes a slower rise in blood sugar levels, making it a better option for those with diabetes or anyone who wants to maintain steady blood sugar levels.
Additionally, sourdough bread is easier to digest than other types of bread. This is because the fermentation process breaks down the gluten, making it easier for our bodies to process.
So not only does sourdough bread pudding taste amazing, it’s also a healthier option than regular bread pudding. Win-win!
Expert Opinion
Don’t just take my word for it, though. Here’s what Chef Rachael Ray has to say about sourdough bread pudding:
Sourdough bread pudding is one of my all-time favorite desserts. I love the tangy flavor that the sourdough adds, and it’s a great way to use up any stale bread you might have lying around. Plus, it’s so easy to make and always a crowd-pleaser.
FAQs
Here are some common questions about sourdough bread pudding:
Can I use regular bread instead of sourdough?
Yes, you can use any type of bread for this recipe. However, the sourdough does add a unique flavor that’s worth trying.
Can I make this recipe ahead of time?
Yes, you can make the bread pudding a day ahead and store it in the fridge. Just reheat it in the oven before serving.
What can I serve with sourdough bread pudding?
You can serve the bread pudding on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.