This will be the Jewel of Your Meal!
There’s nothing better than waking up the house with the decadent, cozy aroma of this sourdough bread pudding. It’s the perfect addition to a holiday morning breakfast, a festive brunch, or even served as an after-dinner dessert. Your family, friends — and let’s be honest, your belly — will thank you!
Pair it with a big bowl of fresh berries tossed with a squeeze of lemon, and you’ve got the prettiest little accessories on your table.
And just like my jewelry designs — those perfectly imperfect freshwater pearls and meaningful details that make a stack feel special — this recipe is all about turning simple ingredients into something beautiful, comforting, and full of heart.
Grace you can taste, love you can share.
Consider this your holiday-ready recipe and a reminder that beauty shows up everywhere… even at breakfast. 💜
Recipe Below
Ingredients:
- 2 eggs
- 2 cups milk at room temperature
- 1 stick (4 ounces) plus 2 tablespoons unsalted butter
- 2 tablespoons pure vanilla extract
- 1 1/2 cups of sugar
- 3 1/2 to 4 cups cubed sourdough bread
- 1/3 cup chopped pecans or walnuts
- 3/4 cup honey
- 1/4 teaspoon ground cinnamon
- Dash cayenne (optional)
- Dash salt
- 1/2 cup heavy cream
Directions:
Pre-heat the oven to 325 degrees
Using an electric mixer, beath eggs, then beat milk, 2 tablespoons melted butter and the vanilla. Gradually add the sugar and mix until dissolved.
Place the bread cubes in a 9-inch round baking dish or iron skillet and pour the egg mixture on top. Sprinkle the pecans on top and press them into the bread. Bake until set, about 50 minutes.
A few minutes before the pudding is done, in a medium saucepan, heat the remaining 1 stick melted butter with the honey, cinnamon, cayenne (optional) and the salt over medium heat, whisking to combine. remove from the heat and whisk in the cream. Drizzle half of the warm honey sauce over the bread pudding and serve the rest alongside
Mangiare!