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Sourdough Bread Pudding With Blackberries and Honey

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The wild and wistful blackberries are in full swing this month and this year’s crop are some of the plumpest I’ve ever seen.

There is no better time than right now to pick these bountiful freebies and transform them into a traditional treat like humble, yet seductive, bread pudding. 

Photo collage of sourdough and blackberry bread pudding in the pan and on a plate.

There is something so incredibly satisfying to going out into the wild spaces and picking a basket of berries. No supermarket lines. No currency to exchange. Just that soul currency between you and Mother Earth!

A basket brimming with fresh-picked blackberries.

Ripe blackberries lend a tart sweetness and juicy moistness to any dessert. They happen to bake into bread pudding in an extraordinary way. Exposed blackberries get jammy and caramelized along the tops and sides of the pan where a drizzle of honey coats them. 

A ceramic pan of fresh baked bread pudding studded with jammy blackberries.

They stay plump and juicy within the layers of bread and creamy egg pudding.

A white plate with a scoop of warm blackberry sourdough bread pudding adorned with fresh blackberries and blackberry flowers.

Blackberries and honey are just a really good match. No wonder the bees love the flowers and why I always pair these two flavors. You can see another example of this beautiful joining in my Sourdough Toaster Tarts With Blackberry, Sage, and Honey Filling.

Bread pudding is a delightful treat; it has a magic to it. You take stale bread and transform it into something sweet and luscious.

A ceramic pan filled with golden-brown blackberry sourdough bread pudding.

To make this summery bread pudding follow my easy recipe below. Feel free to customize this recipe with any bountiful summer fruit!

Golden-brown sourdough bread pudding studded with juicy blackberries.

There is only one thing that could make this blackberry bread pudding any better. Ice cream!

Use my Raw Vanilla Bean Ice Cream to level up!

This real vanilla bean ice cream is made with only four nourishing ingredients and sweetened with maple syrup.

Love all bread puddings? Try my savory cheese-studded version too! 

Savory Sourdough Bread Pudding

Scooping hot sourdough bread pudding from the pan.

Which Sourdough Bread Should You Use for Bread Pudding? 

While nearly any basic unflavored sourdough bread will work, I’ll list a few of my favorites below. 

The Perfect Sourdough Boule

This artisan sourdough boule fits perfectly into a Dutch oven for baking!

Kamut Sourdough Sandwich Bread

Perfectly sliced Kamut sourdough bread with butter and jam.

Soft and Sweet Sourdough Milk Bread

This recipe makes the softest and most delicious Sourdough Milk Bread. The dough is hydrated with fresh milk and has just a touch of sweetness from real honey. If you are looking for a 100% sourdough milk bread that is sweet and extra soft, this recipe is for you! #milk #honey #sourdough #milkbread #milkdough #dough #starter #fermentation #wildyeast #realbread #homemade #white #sandwich #rawmilk #rawhoney #soft #tender #bread

Whole Wheat Sourdough Bread

A ceramic pan filled with golden-brown blackberry sourdough bread pudding.

Sourdough Bread Pudding With Blackberries and Honey

Yield: 16 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

This decadent honey-sweetened bread pudding is made with leftover sourdough bread and plump wild-foraged blackberries. Dress it up as a fancy dessert with raw milk vanilla ice cream, or take your breakfast and brunch game to the next level by serving it warm with a cuppa.


  • 8 cups stale sourdough bread cubes
  • 5 eggs
  • 1/4 cup butter, melted
  • 1/2 cup plus 2 tablespoons honey, divided
  • 2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups fresh blackberries


  1. Cut your stale bread into bite-sized cubes and add them to a large mixing bowl. Set them aside.
  2. In a second bowl, combine the eggs, melted butter, 1/2 cup honey, and milk. Whisk this mixture well.
  3. Whisk in the vanilla and salt.
  4. Pour this batter over the cubed bread and toss lightly to coat. Let the bread soak for 10 minutes.
  5. Meanwhile preheat your oven to 350℉.
  6. Grease an 8 by 11.5-inch or a 9 by 9-inch baking pan.
  7. When the oven has preheated, add the berries to the bread cubes and toss to distribute.
  8. Spoon the bread pudding into your greased pan and spread it evenly. Drizzle the top of the pudding with 2 tablespoons of honey.
  9. Bake on the center rack of your oven for 45 to 55 minutes or until the pudding is golden brown and completely set.


Baking pan size can be approximate. If you are using a larger more shallow dish, the bread pudding will cook faster. Make sure to adjust the baking time accordingly.

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A pan of decadent sourdough bread pudding studded with plump wild blackberries.

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