Sourdough Bread Pudding

Sourdough Bread Pudding
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Servings
8 servings
Servings
8 servings
Sourdough Bread Pudding
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Cube up sourdough bread and place into a 2-quart casserole that is greased or sprayed. In a large sized bowl, beat together the milk, eggs and yolks, sugar, vanilla, and the autumn blend. Add in the raisins.
  3. Pour mixture over the bread cubes and give a stir.
  4. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Whip up some fresh cream and serve warm. Add a sprinkle of autumn blend on the top if you like. YUMMMMM
Recipe Notes

SIDE NOTE: If you’d like this to be fluffier, how I like it best…mix all together and put in the frig for a few hours or even overnight and then bake as instructed above.
Let me know how you like it!!!

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Do you eat bread?

Rustic sourdough bread

do you eat bread?

Or are you one of the thousands who have sworn off eating it?

For as long as I can remember, bread has been one of my favorite comfort foods. A baking loaf can literally transport me back in time to wonderful memories and it makes my mouth water.

It’s reported that the smell of bread makes others kinder. Imagine that?

Recently Oprah tweeted that she “loves bread” and has eaten it every day since beginning her new weight loss journey.

What holds you back from indulging in your sense of smell and taste? These are a couple of our most powerful influencers.

Maybe, just maybe, it’s time for a fresh start.

Do you forgo because you feel better when you don’t eat it or because you’ve decided that gluten isn’t the cool thing to eat any more, as so many have jumped on the gluten bandwagon?

I do understand the issue with gluten, I’m not making light of the issues it can and does cause. There is a reason and this article isn’t about uncovering all of that.

Suffice to say, when our foods are properly prepared and our bodies are operating as they should, gluten isn’t a problem. Our goal should be to ultimately become gluten tolerant.

What if you had access to bread that was actually good for you? Let’s talk about what that might look like.

In the world of Weston A. Price, where some of the teachings are that most nuts, seeds, beans and grains should be properly prepared, as in soaking and sprouting first, we can much easier digest our foods.

The reasons are numerous and the biggest reasons are for easier digestion and better nutrition. When we soak our grains when making sourdough bread or bread products first, we are reducing the gluten load and making the items easier to digest, thus reducing the typical belly bloat and such.

I have people ask me all the time if Ezekiel bread is okay to eat? They see the label says that the ingredients are sprouted, and as I just mentioned, that’s something we want to look for.

Sprouted breads are a good start, especially as you transition into trying to find a better alternative than regular commercial yeast breads. I don’t recommend staying there long term, because if you have issues with gluten, you’ll not do well with this bread and it has soy, which has its own set of issues.

The big difference though is that sourdough bread has probiotics in it. The wild yeast is a live and living food, which we all need. It’s also soaked for a period of time, which may vary depending on who makes it, and this soaking process reduces or eliminates the gluten load.

This is why those sensitive to gluten can typically handle sourdough bread products.

I will caution you on this. Not all sourdough is created equal. I’ve seen many recipes that call for adding commercial yeast to it. Not the real deal. I’ve seen commercial bread called sourdough and it’s not.

Look for an authentic baker and if necessary, ask them questions about how they prepare it. If they are like me, they will be thrilled to share their process and get you started down this “love bread relationship”.

My day isn’t complete without my sourdough bread, most times toasted and spread with lots of butter. Makes me want some now. The smell, the taste, the feel of it in my mouth. Close your eyes and just imagine.

So, if you’re like so many that have sworn off bread, perhaps it’s time to experiment a little. Seek out a good quality sourdough and perhaps indulge once in a while. You don’t have to eat it daily, perhaps a time or two a week just to keep you sane and to reap the many nutritional benefits that grains have to offer.

Moderation in all things is key. Don’t eliminate whole, beneficial foods that do the body good. Learn how to prepare them and buy or make only the best.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts”. ~ James Beard

If you’ve given up bread, has this made you want some and perhaps rethink your reasons for giving it up in the first place? Share your comments and questions below and let’s help each other heal.

To your health,

Kellie

Holistic Wellness Mentor