Decadent Chocolate Sourdough Bread Pudding: A Rich Twist on a Classic Comfort Dessert
Prepare to elevate your dessert experience with this truly exceptional chocolate sourdough bread pudding. Far from your everyday, light, and mild bread pudding, this recipe marries the unique tang of sourdough with an abundance of melty chocolate chips, creating a dessert that is both sophisticated and deeply comforting. It’s a delightful fusion of flavors and textures, offering a culinary adventure that transforms simple ingredients into something extraordinary. This recipe is not just about making a dessert; it’s about discovering the most ingenious way to repurpose your leftover or stale sourdough bread into a memorable treat that will impress any palate.
The magic of this recipe lies in its use of sourdough bread. While traditional bread puddings often rely on softer, less flavorful breads, incorporating sourdough introduces an incredible depth of flavor that you simply cannot achieve with basic white bread. The natural tanginess inherent in sourdough provides a brilliant counterpoint to the sweetness of the chocolate and custard. This subtle acidity doesn’t just cut through the richness; it actually enhances the chocolate notes, allowing them to truly “pop” and deliver a more intense flavor profile. The result is a dessert that feels inherently familiar and soul-satisfying, yet simultaneously fresh, sophisticated, and elevated, thanks to its artisanal bread base.
If you’re wondering what type of sourdough works best, the answer is delightfully flexible: any crusty loaf will do, as long as it’s a bit dry. In fact, using sourdough in bread pudding is an excellent and economical way to utilize stale bread slices that might otherwise go to waste. Stale bread has less moisture, allowing it to soak up the rich custard more effectively without becoming mushy, thus ensuring that perfect balance of chewy and tender texture in the final dish.
Table of Contents
Why You’ll Adore This Sourdough Chocolate Bread Pudding
This isn’t just another dessert; it’s a testament to how simple ingredients can create extraordinary results. Here are even more reasons why this chocolate sourdough bread pudding is destined to become a beloved staple in your home:
- A Reheating Revelation: Unlike many desserts that lose their charm after refrigeration, this sourdough bread pudding stands out. Its inherently soft and gooey texture means it retains its deliciousness beautifully when reheated. Simply warm it gently in the oven or microwave, and it’s just as comforting and pleasant as when it first emerged from the oven. This makes it perfect for meal prep, entertaining, or simply enjoying leftovers for days.
- Championing Stale Bread: This recipe is a hero for your kitchen, offering the perfect solution for utilizing older, crustier sourdough loaves that might otherwise be discarded. In fact, a slightly stale crust is not just acceptable, it’s actually preferred! Dry bread cubes are essential for soaking up the rich custard without turning into an undesirable soggy mess, ensuring a delightful texture in every bite. It’s a sustainable and flavorful way to minimize food waste.
- A Joyful Kitchen Activity for All Ages: With its straightforward “mix, pour, and bake” process, this sourdough bread pudding recipe is wonderfully kid-friendly. Little hands will love helping to cube the bread, whisk the custard, and sprinkle the chocolate chips. Beyond the fun of preparation, the reward is immense: a warm, spongy, and irresistibly chocolatey treat that they’ll be even more excited to devour, knowing they played a part in its creation. It’s a delicious way to create lasting family memories.
- Unforgettable Flavor Profile: The unique tang of sourdough cuts through the sweetness of the chocolate and custard, creating a complex and balanced flavor that’s truly addictive. It’s a sophisticated twist on a classic that will surprise and delight your taste buds.
- Comfort in Every Spoonful: At its heart, bread pudding is a comfort food. Adding sourdough and chocolate elevates this warmth, making it an even more indulgent and soul-satisfying dessert, perfect for cozy evenings or special occasions.
Essential Ingredients and Clever Substitutions
Crafting the perfect chocolate sourdough bread pudding starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and how you can adapt the recipe to your preferences:
- Chocolate Sourdough Bread: The star of our show! While a plain crusty sourdough loaf works wonderfully, using a chocolate sourdough bread intensifies the cocoa flavor, creating a truly double-chocolate experience. Brioche sourdough is another fantastic choice, known for its rich, buttery crumb and tender bite, which adds another layer of decadence to the pudding. Don’t stress too much about perfectly uniform cubes – the beauty of bread pudding is its rustic charm, and all the pieces will bake up beautifully regardless of their shape. Just ensure the bread is day-old or stale for optimal absorption.
- Eggs: Eggs are crucial; they are the binder that holds this entire chocolate chip bread pudding together, forming the custard base. They provide structure and richness. Due to their unique binding and emulsifying properties, there is no direct substitute for eggs in this recipe if you want to achieve the classic bread pudding texture.
- Whole Milk: Whole milk contributes significantly to the richness and creamy texture of the custard. While 2% or skim milk can technically be used to soak the bread, they won’t impart the same decadent flavor profile. For an even richer result, you could experiment with a mix of whole milk and heavy cream.
- Unsweetened Cocoa Powder: This provides the deep chocolatey foundation for our pudding. For a unique twist, consider using robust, bitter, and dark Dutch-processed cocoa. It will yield a less-sweet, intensely chocolatey flavor that beautifully contrasts with the sweetness of the chocolate chips. On the other hand, for a sweeter, more kid-friendly option, a good quality sweet hot cocoa mix can be a delightful substitute, though you might want to adjust the added sugar accordingly.
- Granulated Sugar: Balances the tang of the sourdough and bitterness of the cocoa. Adjust to your sweetness preference.
- Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, particularly the chocolate. Don’t skip it!
- Nutmeg: This warm spice adds a subtle, comforting aroma and flavor that complements chocolate beautifully. A pinch of cinnamon could also be used.
- Salt: A touch of salt is essential to balance the sweetness and bring out the full depth of the chocolate flavor.
- Chocolate Chips: This is where you can truly customize! Use any kind you like: semi-sweet for a classic balance, dark chocolate for intense bitterness, milk chocolate for a sweeter profile, or even white chocolate chips for a visual contrast and creamy sweetness. You can also mix and match!
🎯 Pro Tip
Day-old or stale bread is truly best for bread pudding. If your sourdough is fresh, simply cube it and spread the pieces on a baking sheet. Bake for about 15 minutes in a 325ºF (160ºC) oven to dry them out, creating the ideal texture for soaking up the luscious custard.
Recipe Variations for Every Palate
This recipe is incredibly versatile, inviting you to experiment and make it your own. Here are some delightful variations:
- Dairy-Free Indulgence: Easily adapt this recipe for those with dietary restrictions by using oat, almond, or coconut milk in place of dairy milk. Their natural sweetness and creamy textures complement the chocolate perfectly, ensuring everyone can enjoy this decadent treat.
- Exciting Mix-Ins: Beyond chocolate chips, the possibilities are endless! Swap them for chopped nuts (pecans, walnuts, almonds), decadent white chocolate chunks, or vibrant dried fruits like cranberries, cherries, or even candied orange peel. Each addition will introduce a new layer of flavor and texture.
- Zesty Citrus Twist: For a surprising burst of freshness, add a tablespoon of finely grated lemon zest or orange zest to the custard. The bright citrus notes pair unexpectedly well with the richness of the chocolate and custard, offering a delightful zing.
- Warm Spice Infusion: Elevate the cozy factor with a touch of warm spices. A half teaspoon of cinnamon, a pinch of cardamom, or a dash of chili powder (for a Mexican hot chocolate flair) in the custard can add wonderful depth and complexity.
- Boozy Decadence: For an adult-friendly version, add a tablespoon or two of a complementary liqueur to the custard, such as Kahlua, Grand Marnier, or a dark rum. This adds an extra layer of warmth and sophistication.
Key Equipment for This Recipe
Preparing this sourdough bread pudding requires only a few standard kitchen tools, making it accessible for home cooks of all levels:
- 3-Quart Casserole Dish: This size is ideal for ensuring that your bread and custard are layered evenly, allowing for consistent baking and a beautifully structured pudding. A ceramic or glass dish works best for even heat distribution.
- Aluminum Foil: Essential for tenting the dish during baking. This prevents the top from over-browning too quickly while the interior custard sets, ensuring a perfectly moist and tender result.
- Large Mixing Bowl: For whisking together the rich custard ingredients.
- Whisk: To thoroughly combine the wet ingredients and ensure a smooth custard.
- Cutting Board and Serrated Knife: For easily cubing your sourdough bread.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Mastering Sourdough Bread Pudding: Step-by-Step
Follow these simple steps to create a truly irresistible chocolate sourdough bread pudding. Each detail contributes to the perfect balance of flavor and texture.
- The Secret to Success: Stale Sourdough is Key!
This classic kitchen hack, passed down through generations, is absolutely true for bread pudding: stale bread is superior! Just like Thanksgiving stuffing, crispy breadcrumbs, or perfectly golden croutons, dry, day-old sourdough is the secret to a bread pudding that’s tender and custardy, never soggy. Fresh bread contains too much moisture, which can lead to a dense, undesirable texture. If your sourdough is fresh, don’t despair! Simply cube it into roughly 1-inch pieces, spread them evenly on a baking sheet, and then bake for 15 minutes at 325ºF (160ºC). This quick drying step will achieve the ideal texture for soaking up the rich custard.
- Allow Flavors to Fully Absorb: The Critical Soaking Stage.
It can be tempting to rush this step, but allowing the bread to fully absorb the custard mixture is absolutely vital for developing the final, rich flavor and achieving the perfect texture. After pouring the creamy custard over the sourdough cubes, you must let it sit for a full 15 minutes. During this crucial wait time, the dry bread acts like a sponge, drawing in all the delicious flavors of the cocoa, nutmeg, vanilla, and sugar. If you bake too soon, the bread won’t have adequate time to soak in these seasonings before the liquid starts to evaporate, resulting in a less flavorful pudding. This soaking also helps prevent any dry pockets of stale crust, ensuring that every piece of bread is uniformly saturated and delightfully moist.
- The Final Flourish: Uncovered Baking for Perfect Texture.
Once your bread pudding has baked covered for the initial phase, there’s just one more essential step to achieve that coveted combination of textures. With approximately 10-15 minutes remaining on the clock, carefully remove the aluminum foil and allow your sourdough bread pudding to continue baking uncovered. This final period of uncovered baking serves a dual purpose: it allows any residual excess moisture to evaporate, preventing a watery consistency, and, most importantly, it enables the top layer of crust to beautifully brown and crisp up. The result is a magnificent contrast – a perfectly crisped, golden-brown top layer giving way to a wonderfully gooey, tender, and custardy interior. It’s this array of textures that truly makes this dessert a standout.
If you’re craving more delectable chocolate treats to serve for any occasion, we’ve got you covered with our delightful peppermint chocolate cupcakes and irresistibly chewy inside-out chocolate chip cookie recipes!
Serving Suggestions for an Unforgettable Dessert
Sourdough bread pudding is best savored warm, just after it has cooled slightly from the oven. At this stage, its top is still beautifully crisp, and the interior is irresistibly soft, gooey, and custardy. To enhance its richness and complexity, consider these delightful serving suggestions:
- Classic Toppings: A simple drizzle of vibrant raspberry preserves or a generous dollop of freshly whipped cream makes a perfect, elegant complement to the deep chocolatey flavors.
- Ultimate Indulgence: For an extra special treat, serve each warm slice with a generous scoop of vanilla bean ice cream. The cold, creamy ice cream melting into the warm pudding creates a sensational temperature and texture contrast. A splash of rich maple syrup or a dusting of cocoa powder can take it over the top.
- Homemade Vanilla Sauce: Want to go even more decadent? Spoon our homemade vanilla sauce generously over each serving. Its smooth, sweet creaminess is an ideal pairing for the tangy chocolate bread pudding. This delightful combination is always a favorite on my table!
- Fresh Berries: A scattering of fresh raspberries, strawberries, or cherries adds a burst of freshness and a touch of color, cutting through the richness beautifully.
If you appreciate the unique qualities of sourdough as much as we do, then I’m sure you are going to absolutely love exploring our collection of versatile sourdough bread breakfast recipes!
Frequently Asked Questions About Sourdough Bread Pudding
To ensure your sourdough bread pudding maintains its delightful texture and avoids becoming soggy, there are a couple of key strategies. First, resist the urge to cover the dish too tightly with foil during baking. Instead, tent the foil loosely over the casserole dish or cut a few small slits into the foil. This allows excess steam and moisture to escape while the dessert bakes, preventing it from steaming rather than baking. Secondly, and perhaps most importantly, using stale or day-old bread is crucial. Fresh bread contains too much moisture and will absorb the custard too readily, leading to a mushy final product. Dry bread cubes soak up the custard more effectively while retaining some structure.
Absolutely! Sourdough bread pudding is an excellent dessert for make-ahead or enjoying leftovers. It can be refrigerated for up to 5 days, provided it is properly covered to prevent it from drying out or absorbing refrigerator odors. It also freezes remarkably well for longer storage – up to 3 months. When freezing, wrap individual portions tightly in plastic wrap and then in foil, or place them in an airtight freezer-safe container. Thaw in the refrigerator overnight and reheat gently before serving.
If your sourdough bread pudding deflates or “falls” after being removed from the oven, it most likely means it needs to rest. Like many baked goods, bread pudding continues to set and firm up as it cools. If you cut into it immediately after baking, the internal structure hasn’t had a chance to stabilize, and the steam trapped within will escape rapidly, causing it to collapse. Allowing it a resting period of at least 15 minutes or so after removing it from the oven is usually sufficient. This also brings it to a more comfortable eating temperature, allowing you to fully appreciate its warm, gooey texture without burning your mouth.
Explore More Delicious Sourdough Recipes…
- Sourdough Cake: A Unique Twist
- Irresistible Sourdough Banana Nut Muffins
- Fluffy Sourdough Blueberry Scones
- Homemade Chocolate Chip Sourdough Bread
- Authentic Sourdough Focaccia Bread
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. Your feedback is greatly appreciated!
Sourdough Bread Pudding
Renae Gerhardstein
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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 (175ºC). 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 continue baking for another 15 minutes, or until golden brown and set.
- 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 (160ºC) 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.