Pumpkin Chocolate Chip Bread Pudding
Indulge in the ultimate fall-inspired dessert with Pumpkin Chocolate Chip Bread Pudding, where velvety pumpkin custard meets tender brioche or challah bread for a rich, comforting treat. Each bite is infused with warm spices like cinnamon, nutmeg, and cloves, perfectly balanced by the creamy sweetness of milk and cream. Bursting with gooey semi-sweet chocolate chips and baked to a golden perfection, this bread pudding is irresistibly decadent. Ready in just over an hour, it’s the perfect make-ahead dessert for holiday gatherings or cozy evenings at home. Serve it warm with whipped cream, vanilla ice cream, or caramel sauce for a luxurious finish that will have everyone craving seconds. Perfect for those who love pumpkin desserts and chocolate indulgence!
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (preferably brioche or challah)
- 1 cup Pumpkin puree
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Semi-sweet chocolate chips
- 1 tablespoon Butter (for greasing the baking dish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the butter and set aside.
Spread the cubed day-old bread evenly into the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, whole milk, heavy cream, brown sugar, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until fully combined and smooth.
Pour the pumpkin custard mixture evenly over the bread cubes, ensuring all the bread is soaked in the liquid. Gently press down on the bread to help it absorb the custard.
Sprinkle the chocolate chips evenly over the top of the bread mixture.
Allow the bread pudding to sit for 10-15 minutes to let the bread absorb more of the custard mixture.
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set in the center.
Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving.
Serve warm, optionally topped with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.
Nutrition Facts
Calories |
8495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.7 g | 396% | |
| Saturated Fat | 164.6 g | 823% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1784 mg | 595% | |
| Sodium | 9675 mg | 421% | |
| Total Carbohydrate | 1229.3 g | 447% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 444.4 g | ||
| Protein | 240.7 g | 481% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 1841 mg | 142% | |
| Iron | 67.4 mg | 374% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
