There is just something about fresh sourdough that can’t be beat. Especially if it’s a fresh warm loaf of homemade sourdough that you just pull apart and eat with or without butter. Today is National Sourdough Bread Day and since we’ve been making our own sourdough for over 2 years now it was a day I couldn’t ignore. Oh but there’s more! Tomorrow is National Peanut Butter and Jelly Day! Seriously no joke, trust me I wouldn’t joke about these things April Fools Day or not. Coincidence that it follows National Sourdough Bread Day, I think not! If there ever were two days I had to celebrate this would be it. So I put them together and made a twist on a comfort food classic that’s a favorite of mine and made PB&J Sourdough Bread Pudding!
Oh don’t worry we’ll be celebrating with simple PB&J sandwiches on fresh homemade sourdough too!
This recipe brings back memories of making bread pudding with my grandmother and my love for it. I wish the family had the same love and memories as I did. They do like it but it doesn’t have the same meaning and wouldn’t be one they would request as I would. I’ve also been asked what the difference is between bread pudding and a French toast bake is and while it seems clear when you think French toast vs bread pudding it really isn’t other than the egg mixture ratios are different and it’s more of a custard with bread pudding and more of a 50:50 milk to egg or more egg with French toast or French toast bakes. Either way I’m a fan of both but really have a special spot for bread pudding and think of it as not only dessert but breakfast as we always had it for breakfast with grandma and now I see it as a dessert 90% of the time. Of course when Hotel Valencia, one of my favorite hotels to date only behind Hotel Yountville (also in California) and Hotel Minella (in Ireland) served it for breakfast it made me so happy and was one of the only times I saw it served at a restaurant for breakfast and not dessert.
Sourdough is actually pretty simple to make once you have it down it just becomes part of a routine. Like I’ve shared on some Instagram videos and previous posts when I want to make sourdough it takes me 5 minutes the morning before I plan to bake it to feed the starter and another 5-10 minutes (depending on how tired I am and if I had a good arm workout and my arms are tired). The next day I make my sourdough in a mixer and that takes less than 20 minutes. We use to do it by hand but when making 2 loaves and fitting it in during the week while getting the girls to school I use a mixer and make it while making my espresso. I set the dough up and 3 hours later I shape my bread into 2 loaves, usually a cinnamon swirl and a plain or two plain loaves. In the afternoon, 4 hours later, just before or between picking up the girls up from school I throw the bread in the oven and bake it. Fresh bread just in time for dinner!
Of course when our schedules are different I fit it in when I can. To be honest I didn’t make any sourdough the week before Baby G was born and made it for the first time Friday so it was over 3 weeks since I made a loaf. There were times before Friday I could have fit in making it but just didn’t, soaking up all the baby snuggles over here and trying to slow down time as it’s flying by. I still haven’t had time to write up Baby G’s “birth story” but will be sharing it here soon since so many have asked and I figured it was the best place to share it. I may also share some of my go-to quick meals and snacks I’ve been loving lately as an even busier mom. We’ve been out and about a lot, schedule is off, but I have managed a few meals that are a little more involved and they all happen to be Thai dinners since I’ve had a crazy craving for it. Or and another batch of this PB&J Sourdough Bread Pudding and sourdough.
Today Mr. Whisk heads back to work and I’ll be tackling drop off, pick ups, and balancing everything on my own during the day. Hoping it goes as smoothly as things have been lately because I honestly can’t complain about how we’ve been adjusting. As I said we’ve been out and about and we’re getting some pretty good sleep with 2-3 hour stretches. Even a schedule and routine up until yesterday and I know that will be always changing.
So with it being National Sourdough Bread Day and National Peanut Butter and Jelly Day I have a couple questions for YOU!
I get a lot of sourdough bread questions. If you’ve been wanting to make your own sourdough bread what can I do or share to help you out if you haven’t taken the plunge and tried to make your own yet? Or what’s holding you back?
Are you a PB&J fan? If you were going to eat anything PB&J what would it be, classic sammie or something crazy?
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
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