This sourdough bread pudding (with chocolate and pecans!) is everything you need—comforting, rich, and totally irresistible. Think warm chocolatey bites, gooey custard-soaked bread, and a sprinkle of pecans for a nutty crunch.
P.S. You might like my brioche sourdough bread pudding recipe next time!
Hungry yet? Let’s dive in. 🤤
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SOURDOUGH BREAD PUDDING RECIPE
Enter: sourdough chocolate bread pudding. This easy recipe is your answer to what to do with leftover sourdough bread and the ultimate dessert-meets-breakfast situation. 😋
💰 WHY THIS RECIPE IS BUDGET-FRIENDLY
Perfect for Leftovers: Turns stale sourdough into a decadent dessert that’s anything but wasteful.
Customizable: Add chocolate, nuts, or dried fruit, or whatever you have in your pantry, to make it your own.
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Step 1: Prep Your Bread
Take your leftover sourdough and cut it or tear it into bite-sized cubes.
Step 2: Make the Custard
In a large mixing bowl, whisk together the eggs, milk, heavy cream, melted butter, soft brown sugar, cinnamon, and vanilla extract.
Step 3: Soak It Up
Add your sourdough bread cubes to the milk mixture and gently toss until every piece is coated. Let it soak for about 2 minutes so the bread can absorb all of the milk mixture. Fold in the chocolate and nuts, but leave a few to sprinkle onto the top of the pudding.
Step 4: Assemble
Preheat your oven to 180°C/350°F. Grease a 2-quart baking dish (around 8x8 or 9x9 inches, and 2 inches deep) with butter. Pour the soaked bread mixture into the dish, spreading it evenly. Sprinkle the top with a little more pecan nuts and chocolate chips. Add 4 blobs of butter (about 4 teaspoons) onto the top of the bread pudding before baking.
Step 5: Bake
Pop the dish into the oven and bake for 25-30 minutes. The pudding should be golden on top but still wobbly in the middle. Trust the wobble; it’ll set into perfection as it cools. Once baked, dust with icing sugar for a finishing touch and serve with whipped cream or ice cream.
💫 If you loved this recipe, leave a 5-star review and rating!
❓FAQS:
Sourdough bread pudding can be a healthier option depending on how it’s made! Sourdough's natural fermentation makes it easier to digest, and it pairs perfectly with wholesome ingredients like eggs, milk, and pecans. While it’s still a dessert, small tweaks like reducing sugar or adding fresh fruit can make it a bit more balanced.
The best bread for bread pudding is sturdy, slightly stale, and flavorful. Sourdough is ideal because its tangy taste adds depth, and its texture holds up beautifully when soaked in custard. Stale brioche, challah, or French bread are also great options!
💫 MAKE-AHEAD, STORAGE, AND REHEATING
MAKE-AHEAD:
Prepare the custard and soak the bread in advance, then store it in the fridge (covered) for up to 12 hours before baking. When ready, bake as directed.
STORAGE:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors get even better as it sits!
REHEATING:
To reheat, pop it in the microwave for 30-40 seconds or warm it in the oven at 150°C/300°F until heated through.
DESSERT RECIPE TO TRY NEXT TIME:
MINI WAFFLES (GREAT FOR KIDS!)
APPLE CRUMBLE (BUDGET RECIPE!)
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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SOURDOUGH BREAD PUDDING WITH CHOCOLATE!
- Total Time: 10 min Prep Time + 30 min Bake Time = 40 min Total Time
- Yield: 6-8 1x
- Diet: Vegetarian
Description
This sourdough bread pudding with chocolate and pecans is everything you need—comforting, rich, and totally irresistible. Think warm chocolatey bites, gooey custard-soaked bread, and a sprinkle of pecans for a nutty crunch.
Ingredients
6 cups sourdough bread, cut into cubes or torn into cubes (about 700 grams)
3 eggs
2 cups milk
1 cup heavy cream
3 tablespoons melted butter
½ cup soft brown sugar or white granulated sugar
1 tsp cinnamon powder
1 tsp vanilla extract
¼ cup pecan nuts or chocolate chips (or both ~!)
4 blobs of butter (about 4 teaspoons)
TO GARNISH
icing sugar (confectioners sugar/powdered sugar)
Instructions
Take your leftover sourdough and cut it or tear it into bite-sized cubes.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, melted butter, soft brown sugar, cinnamon, and vanilla extract.
Add your sourdough bread cubes to the bowl of the milk mixture and gently toss until every piece is coated. Let it soak for about 2 minutes so the bread can absorb all of the milk mixture. Fold in the chocolate and nuts but leave a few to sprinkle onto the top of the pudding.
Preheat your oven to 180°C/350°F. Grease a 2-quart baking dish (around 8x8 or 9x9 inches, and 2 inches deep) with butter. Pour the soaked bread mixture into the dish, spreading it evenly. Sprinkle the top with a little more pecan nuts, and chocolate chips. Add 4 blobs of butter (about 4 teaspoons) onto the top of the bread pudding before baking.
Pop the dish into the oven and bake for 25-30 minutes. The pudding should be golden on top but still wobbly in the middle. Trust the wobble; it’ll set into perfection as it cools. Once baked, dust with icing sugar for a finishing touch and serve with whipped cream or ice cream.
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Customize it! Swap pecans for walnuts, throw in dried cranberries or go wild with white chocolate chunks.
Serve it up: This sourdough bread and butter pudding is divine with a drizzle of caramel sauce, a scoop of vanilla ice cream, or—if you’re feeling fancy—a dollop of whipped cream.
Make-Ahead: Prepare the custard and soak the bread in advance, then store it in the fridge (covered) for up to 12 hours before baking. When ready, bake as directed.
Store leftovers: in an airtight container in the refrigerator for up to 3 days. The flavors get even better as it sits!
- Category: Desserts and Breakfast
- Method: Baking
- Cuisine: American
Nikki says
Let me know if you have any more questions! Nikki 🥰