This sourdough bread pudding with tea & wild blueberries is a cozy and comforting dish for any time of year. Sourdough bread cubes, tossed with tea-infused melted butter, and sugar, can be baked with fresh or frozen wild blueberries.
This post first appeared on September 27, 2018 and was last updated March 8, 2020.
Sourdough Bread Pudding Without Eggs
When you think of bread pudding, you probably picture bread soaked in eggy custard. Our sourdough bread pudding is egg-free! Instead, we soak cubes of sourdough bread with tea-infused melted butter and sugar to create a crispy, rich dessert that pairs wonderfully with a cup of hot tea.
How To Make Sourdough Bread
If you feel ambitious, consider baking your own sourdough bread! We have a great post for beginners on How To Make A Sourdough Starter. The post teaches you, step-by-step, the process of making a bubbly and active sourdough starter! When you have your sourdough starter up and running, move onto our Everyday No-Knead Sourdough Bread post. Once you get the hang of homemade sourdough bread it’s hard to go back to store-bought.
Baking With Tea As An Ingredient
Flavouring desserts with tea works best when you steep tea leaves in fatty ingredients such as butter or heavy cream. No one wants to pluck bits of dried tea leaves from their tongue while eating!
For this sourdough bread pudding recipe we steeped ½ cup of loose pomegranate green tea in 1 cup of melted butter yielding approximately ¾ cup of melted, tea-infused butter. We lost ¼ cup of butter to the tea leaves because we couldn’t press it all out, which may seem like a waste, however the flavour of the infused butter was so worth it! For more information about baking with tea check out our 5 Easy Ways To Bake With Tea post.
Make This Sourdough Bread Pudding Vegan
It couldn’t be easier to make this recipe vegan! Simply swap the butter for your favourite vegan butter, or even try a mix of vegan butter and coconut oil.
How About More Bread Pudding Recipes?
Do You Love Sourdough As Much As We Do? We’ve Got You:
- 1 cup (226g) butter
- ½ cup loose tea (30g), flavour of your choice
- 4 cups sourdough bread, torn into bite-sized pieces
- ¼ cup (50g) sugar
- 2 cups wild blueberries (300g), fresh or frozen
- 2 tablespoons lemon juice
- 1 cup (200g) brown sugar
Place the butter and loose tea in a small pot on the stovetop and bring to a gentle boil. Remove the butter from the heat and cool 5-10 minutes. Using a fine-mesh strainer, strain the butter, pressing on the tea to extract as much butter as possible. You should be left with approximately ¾ cup of melted tea-infused butter. Discard the tea solids and set the butter aside.
Preheat the oven to 350ºF (180ºC). Grease an 8x8-inch square or round oven-safe baking dish.
Place the sourdough bread cubes and ¼ cup of sugar in a large bowl and toss to coat. Drizzle in the tea-infused melted butter and toss again to coat all of the bread with butter. Set aside.
In another bowl stir together the wild blueberries, lemon juice, and brown sugar. Spoon ⅓ of the blueberries into the bottom of the prepared baking dish. Top with ½ of the sourdough bread. Evenly spread another ⅓ of blueberries on top of the bread. Top with the remaining bread and finish with the last ⅓ of blueberries.
Bake 20-25 minutes until bread is lightly browned and berries are bubbly. Serve warm as is, or topped with whipped cream or ice cream.
Feel free to substitute any other fruit you like.
Fruity herbal teas are a great fit to pair with the fruit in this recipe.
Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 130mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.