Sourdough Chocolate Orange Bread Pudding

This sourdough chocolate orange bread pudding adds a bit of flare with the rich bits of chocolate and essence of orange in every bite.

Bread pudding is one of those things that can be a bit misleading in the name. There really is nothing pudding like about it other than the custard that the bread cubes are baked in. It is a delicious way to use up leftover sourdough bread or any bread that has gone stale on you. The great thing about using sourdough in particular, is that the bread has such a good structure that you can use fresh or stale for a bread pudding. The bread remains intact whereas other types of fresh bread might go straight to mush, which is not appealing.

This simple dessert is one from childhood and so it has a bit of nostalgia attached to it. Although there was never chocolate in any of my grandmother’s bread puddings, the same baked custard and sweet bread still come through in this version. Aside from it being a great way to reduce food waste, the beauty of bread pudding lies in its versatility. This chocolate version adds a decadence to the pudding that makes it feel almost like a holiday treat. 

Topping it with vanilla ice cream is a must or at the very least, a large spoon of whipped cream. 

Sourdough Chocolate Orange Bread Pudding Is…

• Rich, flavorful and a decadent treat.
• An excellent way to use up leftover bread, namely sourdough, and a great way to reduce food waste.
• A satisfying dessert that is delicious when topped with vanilla ice cream.
• A delicious bread pudding perfect for chocolate lovers.
• Simple to make and great for dinner parties or special occasions.

Ingredients

Bread- Using stale bread is important as the custard content of this recipe requires a bread that can hold its structure and not turn to mush. In this case, we are using leftover sourdough bread, which is the perfect rustic-style bread to use.

Milk- The combination of evaporated milk and whole milk creates a nice creamy consistency in the custard. If you don’t have evaporated milk, you can use 2 cups of whole milk.

Eggs- I use organic, large eggs for this recipe.

Rum- Rum adds a lovely depth of flavor to bread pudding and I prefer to use a dark rum but in a pinch light rum will work.

Sugar- Just a touch of sugar is added to the custard for sweetness. I like to use pure whole cane sugar but standard white sugar is fine here too.

Vanilla Extract- I use my homemade vanilla extract but a standard store-bought vanilla extract works too. Use pure vanilla over imitation.

Orange Zest- The orange zest gives the custard a delicious subtle orange flavor without overly sweetening it.

Chocolate Chips- I use semi-chocolate chips for this recipe. You can also use dark chocolate chips or milk chocolate if you prefer.

Tools

8 x 8 Baking Dish

Directions

Begin by cubing the sourdough bread into bite-sized pieces (about 1-inch cubes).

Set the pieces of bread aside. in a large bowl. In a medium bowl whisk together the whole milk, evaporated milk, vanilla, sugar, and eggs until smooth. Add the zest of 1 orange and the dark rum to the bread mixture. Stir to combine.

Sprinkle the chocolate chips over the cubed bread. Pour the custard mixture over the bread cubes and allow them to soak for 30 minutes.

Butter an 8×8 baking dish and sprinkle a few pinches of sugar over the baking dish.

When ready, pour the soaked bread cubes and batter into the baking dish.

Sprinkle the top of the pudding with a bit more sugar and bake at 350℉ for 45-50 minutes until the middle has set.

Remove from the oven, garnish with more orange zest (optional), and enjoy with a scoop of vanilla ice cream or whipped cream.

Baking Notes

• Cut the bread cubes as pictured. Bite-size cubes as you don’t want the pieces to be overly large.
• I use dark rum over light for a richer flavor.
• The bread pudding is best when served warm.
• You can use leftover sourdough bread or any sort of staling bread you would like.

How To Store

Store leftovers in an airtight container or in the same baking dish by covering it with plastic wrap. Storing it in the baking dish it was baked in allows for an easier reheat. You can simply pop it back into the oven to warm the next day.

FAQ

Is soaking the bread completely necessary?

Yes, you will want to soak the bread for the entire 30 minutes suggested as the custard will absorb into the bread cubes, giving the bread pudding its traditional texture. 

Can I use a metal baking pan for this?

Yes, a metal baking pan will work. Metal heats up faster than glass so your bread pudding will likely be done a few minutes sooner. Check it at 40 minutes and continue baking as needed.

Can I substitute brown sugar for the white sugar?

Yes, I have used both and both will work fine. There is only a 1/4 cup of sugar added so it won’t make a huge difference in the final result.  

Other Sourdough Recipes To Try…

• Sourdough Whole Wheat Bread
• Soft Sweet Sourdough Cornbread
• Best Sourdough Cinnamon Swirl Bread

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Baking Dish

Serving Bowls

Large Mixing Bowl

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