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–+ servings
Chocolate sourdough bread pudding in a white pie dish.
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5 from 23 votes

Sourdough Bread Pudding

This rich sourdough bread pudding with chocolate chips is the perfect way to use bread pudding with sourdough bread—warm, gooey, and delicious!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: sourdough dessert, chocolate desserts, sourdough bread pudding
Servings: 6
Calories: 459kcal
Author: Renae Gerhardstein

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

  • 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.
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.
Storing Instructions:
  • It can be refrigerated for up to 5 days but must be covered. 
  • It freezes very well, too — for up to 3 months. 

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 74g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 743mg | Potassium: 384mg | Fiber: 4g | Sugar: 35g | Vitamin A: 213IU | Vitamin C: 0.04mg | Calcium: 165mg | Iron: 2mg