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
- 1/2 cup soft brown sugar or white granulated sugar
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- 1/4 cup pecan nuts or chocolate chips (or both ~!)
- 4 blobs of butter (about 4 teaspoons)
TO GARNISH
- icing sugar (confectioners sugar/powdered sugar)
Instructions
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 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.
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.
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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: Breakfast
- Method: Baking
- Cuisine: American