Pumpkin chocolate chip bread pudding


It’s that time of year! The time to bake everything pumpkin. I can’t think of any other time of year that would be better for making pumpkin treats.

…..November. November would be better.

Really, it boils down to me needing to clean the frozen pumpkin purée out of my freezer before I bring in more pumpkins for new purée.
Last year I told Mike that this pumpkin bread would make a fantasmic bread pudding. I’ve never met a bread pudding I haven’t liked, and this was no exception. It was soft, without being mushy. The top had a nice crunchy texture from the caramelization of the sugar sprinkled on top just before baking. The chocolate combined well with the pumpkin, but I believe it would have been just as scrumptious without it.

Pumpkin chocolate chip bread pudding

Pumpkin bread recipe, doubled
Make sure you do a really good job buttering your loaf pans. When you think you’ve buttered the pans enough, butter them some more.
Oh Hannah Hart, you’re so wise.
You may even want to put some parchment on the bottom of the pan. I’ve tried doing butter and flour, and that didn’t stop the massive breakage.

I made the bread yesterday, so it was all nice and ready to go today. Usually bread pudding is made with old, crusty bread. Since our pumpkin bread is neither old nor crusty, you need to make it crusty so it will absorb all the yummy custard mixture we’re going to pour onto it.

Cut up loaves into 1 inch cubes. Place cubes on baking sheets that have been sprayed with non-stick spray. Bake at 350 degrees for 15-20 minutes, until bread feels toasted. Set aside on cooling racks.


4 large eggs
1/2 cup plus 2 1/2 tablespoons sugar
2 teaspoons vanilla extract
2 cups whipping cream
1/2 cup whole milk
1/2 teaspoon cinnamon
Pinch of ground red (cayenne) pepper

Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray.
Place bread cubes in baking dish. Sprinkle with 1 cup bittersweet chocolate chips.
Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in a large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Mix in cinnamon and red pepper. Add cream mixture to bread mixture. Let stand 30 minutes. Gently press on bread to make sure the bread has absorbed the custard.
Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 1/2 tablespoon sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Adapted from Epicurious

Clearly, it was awful.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s