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Kitchen · Field notes

Apple-Custard Sourdough Pudding

Version 2Current

Version 2 · Sep 26, 2026

What changed,
and why.

Preserved the failed first trial as a field note and added a clearly labeled, untested Version 2 trial designed around more custard, better soaking, smaller bread pieces and pretreated apples.

All history

Heather’s first version had a great aroma, but the bread and apples were too dry. This record preserves that outcome and outlines an untested second trial with smaller bread pieces, apple-pie-style apples, more custard, a longer soak and a more controlled bake.

Version 1 is historical and should not be treated as the canonical formula. Its aroma was excellent, but both the sourdough and apples finished too dry. Smoke residue was present during the test and may have affected the result. Heather wants the next version to feature tender, apple-pie-style fruit rather than untreated apple pieces.

Ingredients & materials

One 8-inch square pudding, about 6–8 servings

Check off each item as you go.

Recorded process

  1. Prepare the bread

    Butter an 8-inch square baking dish. Cut the sourdough into small, roughly 1-inch cubes and place them in the dish.

  2. Pretreat the apples

    Cook the apples with 2 tablespoons butter, 2 tablespoons maple sugar, cinnamon and a pinch of salt over medium-low heat until they begin to soften and become juicy, about 5–8 minutes. Do not cook them into sauce.

  3. Assemble

    Distribute the apples and their juices through the bread cubes.

  4. Make the custard

    Whisk the eggs, milk, 1/3 cup maple sugar, vanilla and 1/4 teaspoon salt until evenly combined.

  5. Soak thoroughly

    Pour the custard over the bread and apples. Press the bread gently below the liquid, then rest for 30–45 minutes, pressing once or twice more so dry surfaces absorb custard.

  6. Bake carefully

    Bake at 325°F until the edges are set but the center still has a slight wobble, beginning checks around 40 minutes. Avoid baking until completely firm, which may reproduce the dryness of Version 1.

  7. Evaluate the revision

    Rest for 10–15 minutes. Record the moisture of the bread, tenderness of the apples, amount of free custard and exact baking time. Revise the custard quantity or bake time before treating this as a finished family recipe.

Safety & handling

  • Use pasteurized milk if serving anyone at increased risk from foodborne illness.
  • Cook the egg custard until set at the edges and no longer liquid in the center; refrigerate leftovers promptly.

Insider tips

  • Use smaller bread cubes to improve custard penetration.
  • Macerating or briefly precooking the apples should create a softer, apple-pie-like filling.
  • A longer soak and gentle pressing help eliminate dry bread pockets.
  • Judge doneness by texture rather than a rigid time: the center should retain a slight wobble when removed from the oven.
  • Repeat the test without smoke residue so its effect can be separated from problems in the formula.

Family notes

  • Version 1 had a great aroma.
  • The bread and apples in Version 1 were too dry.
  • Heather wants apple-pie-style pretreated apples.
  • The next revision needs more custard and a better soak.
  • Smaller bread pieces and a tighter, more carefully monitored bake are possible improvements.
  • Smoke residue confounded the first result.
Background & original notes

Version 1 is historical and should not be treated as the canonical formula. Its aroma was excellent, but both the sourdough and apples finished too dry. Smoke residue was present during the test and may have affected the result. Heather wants the next version to feature tender, apple-pie-style fruit rather than untreated apple pieces.

The Version 2 method below is a practical completion for the next trial, not a family-tested recipe. Cut the sourdough into smaller cubes so the custard can penetrate evenly. Briefly cook the apples with butter, maple sugar, cinnamon and salt until they begin to soften and release juice. Place the bread and warm apples in a buttered baking dish, pour over the custard and press the bread gently beneath the surface. Rest until thoroughly soaked, then bake only until the edges are set and the center retains a slight wobble. Record the actual dish size, soaking time, baking temperature and finished texture before promoting the revision to a recipe.

Sources & what was completed

Record provenanceWilliams family historical source + clearly separated usability completion

Completed for usability
  • The source preserved the Version 1 sensory outcome and Heather’s requested direction, but did not provide a complete formula.
  • All quantities, temperature, timing and detailed Version 2 instructions are an untested usability completion based on standard bread-pudding technique.
  • Do not describe Version 2 as family-tested until Heather prepares and evaluates it.

Recorded by Williams family record + completion on Sep 26, 2026.