IS SOURDOUGH BREAD PUDDING HEALTHY?

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.

WHAT'S THE BEST BREAD TO USE FOR BREAD PUDDING?

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!

SOURDOUGH BREAD PUDDING (WITH CHOCOLATE!)

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

Scale

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)

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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.

Make the custard.

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.

Add the bread, chocolate and nuts.

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.

Assemble the pudding

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