Press enter to see results or esc to cancel.

Sourdough Ambrosia Bread Pudding recipe

Sourdough Ambrosia Bread Pudding.

The tanginess of sourdough bread with thesweetness of the custard, pineapple, raisins and coconut is anice contrast of flavors and textures, yet decidedly complimentary,in the old-fashioned dessert.

Recipe: Sourdough AmbrosiaBread Pudding

5 cups sourdough bread cubes
3 cups skim or low-fat milk
4 large eggs
2 large egg yolks
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon grated orange peel
1/2 teaspoon ground cinnamon
2 (8-ounce) cans pineapple tidbits in juice, drained
1/3 cup raisins
1/2 cup shredded coconut
1/2 cup chopped toasted almonds*
Cream or milk, optional

  • Place bread cubes in lightly greased 2-quartcasserole.
  • In large bowl beat together milk, eggs,egg yolks, sugar, vanilla, orange peel, and cinnamon. Pour overbread cubes. Stir in remaining ingredients.
  • Bake in preheated 350°F (175°C)oven until knife inserted near center comes out clean, about50 to 60 minutes. Serve with cream or milk if desired.
  • *To toast almonds, place nuts single layeron baking sheet. Bake in preheated 350°F (175°C) oven,stirring occasionally, for 10 to 15 minutes.

    Makes 8 servings.

    Cook’s Tip: For a puffier pudding, refrigerateseveral hours or overnight before baking.

    Recipe and photograph provided courtesyof the American Egg Board.

    Wild Mushroom Bread Pudding with Traci Des Jardins

    If the Sourdough AmbrosiaBread Pudding recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I was recently asked to bring something to a church potluck dinner and decided that cheesy bread pudding was it. This recipe was one of the first uses for bread posted on this web site, and it’s long been a family favorite.

    Leave a Comment