Sourdough Bread Pudding

Warm, custardy, caramelized, and impossibly easy—this is the best way to use up sourdough bread.

RECIPESSOURDOUGH BREAD

5/8/20254 min read

Is there anything more comforting than homemade bread pudding? It’s rich, soft, warm, and just indulgent enough to feel special. Now imagine all of that—but with the tangy depth of sourdough bread baked right in. That’s what this sourdough bread pudding is all about.

Whether you’ve got extra sourdough loaves hanging around, a fridge full of discard you’re itching to use, or you just want a no-fuss dessert that still feels fancy—this recipe checks every box.

Why You’ll Love This Sourdough Bread Pudding Recipe

✅ Uses up leftover sourdough bread
✅ Perfect balance of creamy and toasty
✅ Easily customizable with mix-ins like chocolate, fruit, or nuts
✅ Beginner-friendly and made with pantry staples
✅ Make-ahead & freezer friendly

This is the kind of dish that comes together with things you already have, yet feels like a hug in dessert form. It's ideal for brunches, cozy family dinners, or even holidays like Christmas and Thanksgiving.

What Makes Sourdough Bread Pudding Special?

Most bread pudding recipes use plain white bread, brioche, or challah. But sourdough? It brings flavor to the party.

Sourdough has a naturally chewy texture and a tangy flavor that pairs beautifully with sweet, rich custard. When baked, the bread soaks up the custard but holds its shape—giving you the perfect contrast between soft, creamy insides and golden, caramelized tops.

If you’ve ever wondered what to do with leftover sourdough bread, this is your answer.

Ingredients

Here’s what you’ll need for a classic version. You can absolutely customize it—keep reading for variations.

Bread Pudding Base:

5–6 cups cubed day-old sourdough bread (about ½ a large loaf)
2 ½ cups whole milk or half-and-half
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
¼ cup brown sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Optional Add-Ins:

½ cup chocolate chips or chopped dark chocolate
½ cup raisins, dried cherries, or cranberries
½ cup chopped toasted pecans or walnuts

For Serving:

Powdered sugar
Warm vanilla sauce, caramel, or maple syrup
Whipped cream or vanilla ice cream

What Kind of Sourdough Bread Should I Use?

Day-old or stale sourdough bread is best. It holds its shape and soaks up the custard beautifully. Here are a few options:

Rustic sourdough boule – chewy, tangy, and classic
Sourdough sandwich bread – soft but still flavorful
Flavored sourdough – like cinnamon-raisin or chocolate chip for extra flair

Just avoid sourdoughs with savory add-ins (like garlic or herbs) unless you're making a savory bread pudding (more on that below!).

Step-by-Step Instructions

1. Prep the Bread

Cut your sourdough bread into 1-inch cubes and spread on a baking sheet. If the bread is still fresh, bake at 300°F for 10–15 minutes to dry it out. Stale bread can be used as-is.

Tip: Drier bread soaks up custard better and won’t fall apart when baked.

2. Make the Custard

In a large bowl, whisk together the eggs, sugars, vanilla, salt, spices, milk, and cream until smooth and well combined.

Want to use sourdough discard? Replace up to ½ cup of milk with discard for extra tang!

3. Combine Bread and Custard

Place the cubed bread in a greased 9x13-inch baking dish. Pour the custard over the bread, pressing down gently so every piece gets soaked. Let sit for at least 30 minutes, or cover and refrigerate for up to 12 hours.

Tip: Overnight soaking = richer flavor and better texture.

4. Add Mix-Ins (Optional)

Sprinkle in chocolate chips, dried fruit, or nuts before baking. You can also swirl in jam, fruit compote, or dollops of cream cheese.

5. Bake

Preheat the oven to 350°F (175°C). Bake for 45–55 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean). Let cool for 10 minutes before serving.

6. Serve Warm

Dust with powdered sugar and drizzle with caramel, vanilla sauce, or maple syrup. Top with whipped cream or a scoop of vanilla ice cream for a restaurant-worthy dessert.

Variations to Try

Chocolate Chip Bread Pudding

Stir in ¾ cup chocolate chips and top with chocolate shavings for an extra-indulgent treat.

Apple Cinnamon Bread Pudding

Add 1 chopped apple sautéed in butter and cinnamon. Top with caramel sauce.

Raisin Rum Bread Pudding

Soak raisins in rum or bourbon and stir them in before baking.

Peach Bread Pudding

Use canned or fresh peaches for a summery twist.

Savory Sourdough Bread Pudding

Skip the sugar and vanilla, and add sautéed onions, spinach, cheese, and herbs for a savory strata-style bake.

Make-Ahead and Storage

To Make Ahead:

Assemble and refrigerate the pudding up to 12 hours in advance.
Let it come to room temperature while the oven preheats.

To Store:

Cover leftovers and refrigerate for up to 4 days.
Reheat individual servings in the microwave or the oven at 325°F until warmed through.

To Freeze:

Freeze baked bread pudding in individual portions. Thaw overnight in the fridge and reheat to serve.

Frequently Asked Questions

Can I use sourdough discard instead of milk?
Yes! Replace up to ½ cup of the milk with unfed sourdough discard. It adds depth and reduces waste.

Can I use non-dairy milk or cream?
Absolutely. Use almond, oat, or coconut milk, and a plant-based cream substitute if needed.

Can I make this gluten-free?
Use gluten-free sourdough bread for a gluten-free version. The custard works the same!

What if my bread pudding is soggy?
Make sure your bread is dry before soaking, and don’t add too much liquid. Also, bake until fully set in the center.

How to Serve Sourdough Bread Pudding

This recipe is best enjoyed warm, but it’s also delicious chilled or reheated.

Topping ideas:

Caramel sauce
Warm maple syrup
Vanilla glaze
Ice cream or whipped cream
Crème anglaise (for a fancy twist)

Pair it with:

Fresh fruit
Coffee or espresso
A drizzle of bourbon or spiced rum

Printable Recipe Card

Sourdough Bread Pudding

Prep Time: 15 minutes
Soaking Time: 30 minutes (or overnight)
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 8–10 servings

Ingredients:

5–6 cups cubed sourdough bread
2 ½ cups milk or half-and-half
1 cup heavy cream
4 eggs
¾ cup sugar
¼ cup brown sugar
2 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
Optional: chocolate chips, dried fruit, nuts

Instructions:

Preheat oven to 350°F. Grease a 9x13" baking dish.
Dry out bread cubes if needed.
Whisk together custard ingredients.
Pour custard over bread and let soak.
Add mix-ins if using.
Bake for 45–55 minutes or until golden and set.
Cool slightly, then serve with toppings of choice.

Final Thoughts

This Sourdough Bread Pudding is one of the easiest and most comforting desserts you’ll ever make. It’s the perfect use for stale sourdough or discard, and the flavor payoff is huge. Customize it with your favorite add-ins, serve it warm with a scoop of ice cream, and watch it disappear.

If you try this recipe, let me know how it turned out in the comments below—or tag me on Pinterest so I can see your cozy creations!