There is something deeply satisfying about taking stale sourdough and steering it away from its usual fate: either landfill or blunt-force kitchen hazard. Here, the cubes soak up an egg-and-milk custard scented with cinnamon and vanilla, then bake into a pudding that lands somewhere between French toast casserole and a lightly sweet baked custard. The top turns golden and a bit chewy, the middle stays soft, and the banana melts into the crumb instead of shouting over everything.
DessertsHigh-Protein Sourdough Bread Pudding with Banana and Cinnamon
This is the kind of recipe that rescues stale sourdough before it completes its final transformation into a countertop weapon. The custard bakes up tender in the middle, bronzed on top, with little pockets of soft banana and a gentle almond note from de-oiled almond flour. Eggs and milk keep it solidly practical, the protein is respectable, and the ingredient list reads like an actual kitchen rather than a list of chemicals provided by Dupont & Dupont.
Ingredients
Preparation steps for Whole Wheat & Whole Spelt Sourdough Bread
Prep 40 minCook 45 minRest 13 h 30 minMix the dough
In a large bowl, stir together Whole Wheat Flour, Whole Spelt Flour,salt, most of the Water, and sourdough starter until no dry patches remain, holding back a small splash of Water for later if the dough already feels quite soft. Cover and let the shaggy dough sit for 30 minutes at room temperature .
Bulk ferment
Leave the dough covered at room temperature for about 3 to 4 more hours, until it looks puffier, feels airy under the surface, and has expanded noticeably without collapsing. If your kitchen is cool, it may take longer; the dough should show bubbles along the sides and jiggle slightly when the bowl is nudged.
Strech & foooooooooold
Stretch and fold the dough. With slightly wet hands, gently grab one side of the dough, stretch it upward without tearing it, then fold it back over the center. Rotate the bowl a quarter turn and repeat this process on all four sides. Cover the dough and let it rest for 30 minutes, then repeat the stretch and fold 2 to 3 more times at 30-minute intervals. Each time, the dough should feel smoother, stronger, and more elastic.
Shape and proof
Turn the dough onto a lightly damp surface, shape it into a tight round or oval, and place it seam-side up in a lined bowl or proofing basket. Cover and let the dough proof for 1 to 2 hours at room temperature, or chill it for 8 to 12 hours in the fridge for slower fermentation and deeper flavor.
Bake the loaf
Heat the oven to 240°C with a covered Dutch oven inside for at least 30 minutes so the pot is fiercely hot. Turn the dough onto baking paper, score the top, transfer it into the hot Dutch oven, cover, and bake for 20 minutes; then uncover, lower the oven to 220°C, and bake for 20 to 25 minutes more until the crust is deeply browned and the loaf sounds hollow when tapped. If you want a more reliable cue, the center should register about 96°C when done.
Cool before slicing
Transfer the bread to a rack and let it cool completely for at least 1 hour before slicing. This resting time lets the crumb set and finish releasing steam, which is the difference between proper bread and a gummy tragedy with a nice crust.
Preparation Steps
Warm the oven and prepare the dish
Heat the oven to 180°C. Lightly grease a baking dish, then spread the sourdough bread pieces in an even layer so the custard can reach all the corners.
Make the custard
In a large bowl, whisk the eggs with the milk until smooth. Whisk in the de-oiled almond flour, baking powder, vanilla extract, mapple syrup, and cinnamon until the mixture looks evenly blended and lightly thickened.
Add the fruit and soak the bread
Slice or mash the banana and fold it into the custard. Pour the mixture over the sourdough bread and press the bread down gently so it absorbs the liquid; let it stand for 10 minutes, until the top pieces look moist and slightly swollen.
Bake until set
Bake on the middle rack for 35 to 45 minutes, until the top is golden brown, the edges are puffed, and the center feels just set rather than wet when lightly pressed. If the top browns too fast near the end, loosely cover it for the remaining time.
Rest and serve
Let the bread pudding rest for 10 minutes before slicing so the custard firms up and the texture settles. Serve warm, when the center is soft and the top still has a little chew.
Recipe insights
Old bread, redeemed at last
Why the protein is better than you’d expect
The numbers are quietly impressive for a dessert-leaning bake: eggs, milk, and de-oiled almond flour bring the recipe to about 120 grams of protein for the whole dish, along with useful fiber from the bread, banana, and almond flour. That makes it more filling than the usual bread pudding situation, which can sometimes feel like sugar wearing a cardigan. Because it is not overloaded with butter or cream, it gives you structure and richness without becoming a nap with cinnamon on top.
A small Eat-Lancet cheat, disguised as pudding
This recipe tends to fit the eat-lancet spirit if you don't take eggs & dairy into account for this recipe, which is... not the case haha.
BUT we don't use butter/cream and too much sugar, so let's say that it's ok and that it's a cheating day for breakfast !
The 10-minute rest is not optional, sadly
After baking, let it sit for 10 minutes before slicing. Annoying, yes. Necessary, also yes. That short rest lets the custard firm up so you get neat spoonable pieces instead of sweet rubble. It is a practical family bake too: good warm for breakfast, sturdy enough for lunchboxes once cooled, and just sweet enough to pass as dessert when everyone wants something nice but nobody has the emotional range for a layer cake on a Tuesday.
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