Not sure what to do with leftover sourdough bread? Make bread pudding! This rich and custardy sourdough chocolate chip bread pudding is delicious and so incredibly easy to make.
My favorite way to use up leftover sourdough bread is by making homemade bread pudding. It is an especially great way to use up an over proofed or under proofed loaf of sourdough. If you where to ask my oldest daughter, she would tell you this is the best bread pudding recipe. This sourdough chocolate chip bread pudding is constantly being requested in my home, and for good reason. It is quick and easy to make, and full of chocolate chips.
Bread Pudding Ingredients
- Bread – For this recipe I like to use leftover sourdough sandwich bread, but any non-savory bread will work.
- Eggs – Eggs give this bread pudding its wonderful custard consistency.
- Milk – When making bread pudding I like to use full fat milk to make it extra rich and creamy.
- Vanilla – Vanilla pairs beautifully with the chocolate chips and custard base.
- Sugar – I always use raw organic cane sugar in my baking to avoid unnecessary processing.
- Cinnamon – Cinnamon adds a touch of warmth.
- Salt – A little salt in baked goods and sweets is used to enhance the flavor without making it salty.
- Chocolate Chips – I love using chocolate chips in bread pudding, but you could replace them with dried fruit and nuts if it better suits your taste.
How to Make Homemade Bread Pudding
Bread pudding is incredibly easy to put together, requiring only a few steps, making it a great last minute dessert or breakfast casserole.
Step 1: Prep the Ingredients
Preheat oven to 350°F(180°C).
Chop leftover sourdough bread into 1/2″ cubes. Measure out six cups of cubed bread into a large mixing bowl, and set it aside.
In a medium sized mixing bowl make the custard by whisking together the eggs, milk, vanilla, sugar, cinnamon, and salt.
Melt the butter and allow it to cool until it is no longer hot to the touch.
Step 2: Mix the Ingredients
Pour the custard mixture over the cubed bread and allow it to set for 5 minutes. If you are using leftover bread that is dried out, allow it to soak in the custard mixture longer.
Pour the melted butter on to the bread mixture, then stir in the chocolate chips until they are evenly distributed.
Step 3: Bake
Pour the bread pudding into a 2 quart baking dish and cook for 45-50 minutes, or until the custard is set.
Allow the bread pudding to cool for 15 minutes, then dust with powdered sugar before serving.
What is the Best Bread for Bread Pudding?
Any plain leftover bread will work when making bread pudding, but I find enriched breads like Sourdough Sandwich Bread and brioche make the best bread pudding. Homemade bread pudding is an especially great way to use over or under proofed sourdough. Avoid using breads that have been seasoned with savory spices or cheese.