Honey Fruit Sourdough Bread Pudding

Here's a warm, indulgent Honey Fruit Sourdough Bread Pudding that would be perfect for a Sunday brunch dessert! It’s a comforting, slightly sweet treat that combines the richness of sourdough with the natural sweetness of honey and fresh fruit.

Ingredients:

• 4 slices of sourdough bread (preferably a day or two old)
• 1 cup mixed fresh fruit (such as berries, sliced banana, or diced apple)
• 3 large eggs
• 1 cup milk (or half-and-half for a richer pudding)
• 1/4 cup honey (or more for extra sweetness)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (optional)
• Pinch of salt
• 2 tbsp butter, melted
• Powdered sugar (optional, for dusting)
• Whipped cream or vanilla ice cream (optional, for serving)

Instructions:

1. Prepare the Bread:

   • Preheat your oven to 350°F (175°C).
   • Cut the sourdough bread into 1-inch cubes and place them in a large mixing bowl. If the bread is fresh, lightly toast the cubes in the oven or a skillet for a few minutes to make them slightly crisp.

2. Prepare the Custard:

   • In a separate bowl, whisk together the eggs, milk, honey, vanilla extract, cinnamon, and a pinch of salt until smooth. The honey should be fully dissolved into the liquid mixture.

3. Assemble the Pudding:

   • Gently toss the bread cubes in the custard mixture, ensuring all pieces are soaked. Let the mixture sit for 10 minutes so the bread soaks up the liquid. Stir in the fresh fruit, ensuring it’s evenly distributed.

4. Bake the Pudding:

   • Grease a baking dish (9x9 inch or similar size) with butter, then pour the bread and fruit mixture into the dish. Drizzle the melted butter over the top.
   • Bake for 35–40 minutes, or until the pudding is golden on top and a knife inserted in the center comes out clean.

5. Serve:

   • Let the bread pudding cool for a few minutes before serving. If desired, dust with powdered sugar and serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.