This sourdough bread pudding is a rich, chocolatey twist on the classic comfort dessert. Unlike traditional bread puddings that are light and mild, this version combines the tang of sourdough with melty chocolate chips for a decadent flavor and satisfying texture. This is the best way to make something unique out of your stale sourdough bread.
Using bread pudding with sourdough bread creates a unique depth of flavor that you just can’t get with basic white bread. The natural tanginess of the sourdough balances out the sweetness and makes the chocolate flavor pop even more. It’s the kind of dessert that feels familiar and comforting, yet still fresh and elevated thanks to its artisanal bread base.
If you’re wondering what kind of sourdough works best, any crusty loaf will do—as long as it’s a bit dry. In fact, using sourdough in bread pudding is a great way to utilize stale bread slices.
Content Covered Here
Why We Love This Bread Pudding with Sourdough Bread
- It’s great when reheated!
Because sourdough bread pudding already has a soft, gooey texture, it’s just as delicious and pleasant to eat after being refrigerated and reheated. - You can even make it with older bread that’s gone stale.
In fact, this recipe is better with a stale crust—read on to learn why and how! - It’s kid-friendly to make and munch on!
This bread pudding with sourdough recipe uses extremely simple steps — mix, pour, and bake — that the kids would love to help with! Once the spongy, chocolatey treat comes out of the oven, they’ll be even more excited to take that first bite because they helped to make it!
Ingredient Notes and Substitutions
- Chocolate sourdough bread: Brioche sourdough is a really popular choice for its chewy crust and tender bite. Whatever bread you choose, don’t worry too much about uniform cubes — it all bakes the same!
- Eggs: This important ingredient acts as a binder holding the whole chocolate chip bread pudding together. As a result, there is no adequate substitute.
- Whole milk: 2% or skim milk would both soak the bread the same but will not add the same rich taste. Something to keep in mind as you consider substitutes!
- Unsweetened cocoa powder: Looking to make a switch? Robust, bitter, and dark Dutch-processed cocoa would yield a unique, less-sweet flavor that stands out against the chocolate chips. And on the other hand, sweet hot cocoa mix is a sugary substitute the kids would love!
- Chocolate chips: Use any kind you like: semi-sweet, dark, milk, or even white chocolate!
🎯 TFN Pro Tip
Day old or stale bread is best. If your bread is fresh, bake cubes for 15 minutes on a sheet pan in a 325ºF oven to dry them out.
Recipe Variations
- Dairy-free option: Use oat, almond, or coconut milk in place of dairy milk. Their natural sweetness complements the chocolate perfectly.
- Mix-ins: Swap chocolate chips for chopped nuts, white chocolate chunks, or dried fruit like cranberries or cherries.
- Citrus twist: Add a bit of lemon zest for brightness. It pairs surprisingly well with the richness of the custard.
- Spice it up: A touch of cinnamon or nutmeg in the custard adds cozy warmth.
Equipment Used in this Recipe
- 3-quart casserole dish: Ideal for layering the bread and custard evenly.
- Aluminum foil: Used to tent the dish while baking to prevent over-browning.
How to Make Bread Pudding with Sourdough
- Stale sourdough is the secret to success!
This is one of Grandma’s old kitchen hacks that turns out to be true. Just like Thanksgiving stuffing, breadcrumbs, and croutons, stale bread is best for making sourdough bread pudding!
If your bread is fresh, cube it and then bake for 15 minutes at 325ºF to achieve a similar texture.
- Be sure to let the flavor soak in.
You may be tempted to cut a few minutes off the baking time, but the full 15-minute wait while the bread soaks in the seasonings is absolutely crucial for the final flavor!
If you bake too soon, the crumb won’t have a chance to take in the cocoa, nutmeg, vanilla, and sugar before it all starts evaporating away.
This also helps prevent dry pockets of stale crust that may not have had the chance to soak!
- Finish baking uncovered for a dark, delicious, textured finish.
Once you’ve reached the final stage, just one more step remains! With only 10 minutes left on the clock, remove the foil and let your bread pudding with sourdough bread bake uncovered.
This will allow any residual excess moisture to evaporate and the top layer of crust to brown. The result? A combination of textures that separates the crisped top from the gooey bottom!
If you’re craving chocolate treats like this recipe to serve, we’ve got you covered with our peppermint chocolate cupcakes and irresistible inside out cookie recipes!
Serving Suggestions
Sourdough bread pudding is best served warm, just after cooling slightly—when the top is still crisp and the inside is irresistibly soft. A drizzle of raspberry preserves or a dollop of whipped cream makes a perfect complement to the chocolatey richness. For an extra treat, top it with a scoop of vanilla ice cream and a splash of maple syrup.
Want to go even more decadent? Spoon our homemade vanilla sauce over each serving. This bread pudding with sourdough is always a favorite on my table!
If you love sourdough as much as we do, then I’m sure you are going to love our sourdough bread breakfast recipes!
Recipe FAQs
Don’t cover too tightly with foil while baking. Either tent it or cut a few slits into the foil so that more moisture can escape while the dessert bakes. Otherwise, you’ll steam it more than bake it!
Using stale ingredients is another way to avoid a mushy mess.
Yes! It can be refrigerated for up to 5 days but must be covered.
It freezes very well, too — for up to 3 months.
It needs to rest! If you cut into it right away, it won’t cool in that fluffy, risen shape and will instead deflate.
15 minutes or so of wait time should be enough. It takes about that long to be a comfortable eating temperature, anyway!
If you tried this double chocolate sourdough bread pudding recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sourdough Bread Pudding
Equipment
- 3 quart casserole dish
- Aluminum foil
Ingredients
- 2 ½ cups chocolate sourdough bread cubed *see Notes
- 2 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ¾ cup chocolate chips semi-sweet, dark, milk, or even white chocolate
Instructions
- Preheat oven to 350ºF. Grease casserole dish with butter or non-stick cooking spray. Add bread cubes to the dish; set aside.
- To a medium mixing bowl, add eggs, milk, and vanilla; whisk well to combine. Stir in sugar, cocoa, nutmeg, and salt. Pour mixture over bread. Let sit for 15 minutes, so the bread can absorb the liquid.
- Evenly sprinkle the chocolate chips over the bread mixture. Cover baking dish with foil. Bake covered for 30 minutes, then remove foil and contine baking for another 15 minutes.
- Sourdough bread pudding is best served warm. If desired, serve with raspberry preserves and whipped cream on top, or drizzle with creamy vanilla sauce.
Notes
- Dairy-free option: Use oat, almond, or coconut milk in place of dairy milk. Their natural sweetness complements the chocolate perfectly.
- Mix-ins: Swap chocolate chips for chopped nuts, white chocolate chunks, or dried fruit like cranberries or cherries.
- Citrus twist: Add a bit of lemon zest for brightness. It pairs surprisingly well with the richness of the custard.
- Spice it up: A touch of cinnamon or nutmeg in the custard adds cozy warmth.
- Day old or stale bread is best. If your bread is fresh, bake cubes for 15 minutes on a sheet pan in a 325ºF oven to dry them out.
- Don’t cover too tightly with foil while baking. Either tent it or cut a few slits into the foil so that more moisture can escape while the dessert bakes. Otherwise, you’ll steam it more than bake it!
- Using stale ingredients is another way to avoid a mushy mess.
- It can be refrigerated for up to 5 days but must be covered.
- It freezes very well, too — for up to 3 months.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Liza says
This is the ultimate bread pudding recipe! I made it over the weekend and everyone loved it. Topping it with the Vanilla Cream Sauce really took it to the next level!
Ann says
I love trying new things. Can’t wait to try this one. Thanks!
Sara Welch says
Enjoyed this for dessert last night and it was a sweet success! Unique, decadent and delicious; easily, a new favorite recipe!