Sourdough Yogurt Cream Bake
What Started it all:
sourdough discard,yogurt,cream make it cooked
This delightful bake combines the tangy flavors of sourdough discard with the creaminess of yogurt and cream. It’s a unique dish that's perfect for brunch or a light dessert. It's easy to make and will impress your guests with its rich flavors and textures.
Ingredients
- 2 cups sourdough discard
- 1 cup plain yogurt
- 1 cup heavy cream
- 1/2 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
- Fresh fruit or nuts for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or a similar size casserole dish.
- In a large mixing bowl, combine the sourdough discard, yogurt, heavy cream, sugar, eggs, vanilla extract, and lemon zest (if using). Whisk until smooth and well combined.
- In a separate bowl, whisk together the baking powder and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool for about 10 minutes. Slice into squares and serve warm or at room temperature. Top with fresh fruit or nuts if desired.
This Sourdough Yogurt Cream Bake is a fantastic way to utilize sourdough discard while creating a creamy, comforting dish that everyone will love. Enjoy this versatile bake as a sweet breakfast or a delightful dessert!