Sorghum Bread Pudding
Bread pudding is comfort food at its finest, and my version showcases a variety of foods produced right here in Wisconsin. Drizzle with a splash of cream to serve and pair it with a hot cup of coffee for breakfast or have as a dessert on a cool fall evening. Just be sure to use high-quality sourdough bread—local bakeries I’m loving right now include Origin Breads, Madison Sourdough, One Love, and Rhythm Bakery—to make this the best bread pudding you’ve ever had.
Ingredients
8 eggs
1½ cups whole milk
½ cup heavy cream
4 tablespoons butter, melted
1/3 cup sorghum molasses, plus extra for drizzling
2–4 tablespoons maple syrup, adjust to your sweetness preference
1 tablespoon vanilla extract
½ teaspoon sea salt
1 tablespoon cinnamon
¼ teaspoon each: nutmeg and allspice
1 loaf day-old sourdough bread (use a crusty hearth-style loaf if you can find it), cut into 2” cubes
½ cup dried cranberries, cherries or raisins
1 cup chopped hazelnuts (can substitute walnuts, almonds or pecans)
Directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with butter.
In a large bowl, whisk together the eggs, milk, cream, butter, sorghum, vanilla, sea salt, cinnamon, nutmeg and allspice. Whisk until well combined.
Add the cubed bread to the egg batter and stir well. Let sit for 30–60 minutes to soak up the batter a bit.
Fold in the dried fruit and nuts to evenly incorporate. Pour the mixture into the prepared pan. Cover with foil and bake for 45 minutes. Uncover and bake for 15 more minutes until the top becomes golden and a bit crispy.
Remove the bread pudding from the oven and drizzle it with a bit more sorghum and a pinch of sea salt. Let sit 10–15 minutes before serving; I recommend serving warm for the best flavor and texture, but this can be served the next day too.
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