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Pumpkin Chocolate Chip Bread Pudding Delightful Treat

by on September 13, 2025

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Welcome to your new favorite dessert: Pumpkin Chocolate Chip Bread Pudding! This warm, sweet treat blends the cozy flavors of pumpkin and chocolate. It’s easy to make and perfect for any occasion. Whether you’re hosting a gathering or simply want a comforting dessert, this recipe will delight your taste buds. Let’s dive into the ingredients and get started on this delicious adventure!

Here’s what you need to make this tasty Pumpkin Chocolate Chip Bread Pudding: - 4 cups of cubed bread - 1 cup of canned pumpkin puree - 2 cups of whole milk - 3 large eggs - 3/4 cup of packed brown sugar - 1 teaspoon of pure vanilla extract - 1 teaspoon of pumpkin pie spice - 1/2 teaspoon of salt - 1 cup of semi-sweet chocolate chips - Optional toppings: whipped cream or vanilla ice cream When picking the bread, I like using day-old brioche or challah. They soak up the custard well. The pumpkin puree should be pure, not a pie filling. Whole milk works great, but you can swap it for almond milk if you want a dairy-free option. Using large eggs at room temperature helps the mix blend nicely. Brown sugar adds a rich sweetness. You can use light or dark, depending on your taste. The vanilla extract gives a warm flavor, while pumpkin pie spice adds that cozy autumn vibe. A little salt balances the sweetness, making every bite perfect. The chocolate chips bring a sweet surprise to each piece. For serving, a dollop of whipped cream or a scoop of vanilla ice cream makes it special. Enjoy this delightful treat! Start by preheating your oven to 350°F (175°C). While it heats, grab a 9x13 inch baking dish. Grease it with butter or non-stick spray. This step helps the pudding come out easily after baking. In a large mixing bowl, whisk together these ingredients: - 1 cup of canned pumpkin puree - 2 cups of whole milk - 3 large eggs - 3/4 cup of packed brown sugar - 1 teaspoon of pure vanilla extract - 1 teaspoon of pumpkin pie spice - 1/2 teaspoon of salt Make sure the mixture is smooth and well combined. This blend will give your bread pudding its rich flavor. Now, take 4 cups of cubed bread. Day-old brioche or challah works best for this dish. Gently fold the bread into the pumpkin mixture. Ensure each piece is coated. Let it sit for about 10-15 minutes. This soaking time makes the bread soft and tasty. Once the bread has soaked, mix in 1 cup of semi-sweet chocolate chips. Stir carefully to keep the bread cubes intact. Transfer the mixture to your greased baking dish. Spread it evenly for uniform cooking. Bake in the oven for 40-50 minutes. The top should be golden brown. A knife inserted into the center should come out clean. Remember, a gooey middle is key, so avoid overbaking! Soaking the bread is key to a great texture. I recommend using day-old brioche or challah. These breads soak up the pumpkin mixture well. Cut the bread into cubes, then mix it with the pumpkin custard. Let it rest for about 10-15 minutes. This gives the bread time to absorb the mixture fully. The result? A moist and creamy pudding that melts in your mouth. Overbaking can ruin your bread pudding. Look for a golden-brown top. Insert a knife into the center. It should come out clean, but with some gooey bits. If it feels too firm or dry, it may be overbaked. Keep a close eye on it during the last few minutes. Every oven is different, so check often near the end of baking. Presentation can make your dessert shine. Cut the pudding into neat squares. Place them on dessert plates for a beautiful look. Consider topping each piece with whipped cream or a scoop of vanilla ice cream. Drizzle extra chocolate chips or sprinkle some pumpkin pie spice on top. This adds flavor and a festive touch. Enjoy your delightful treat! {{image_4}} You can easily swap whole milk for almond milk. Almond milk makes this recipe dairy-free. It still keeps the creamy texture but adds a nutty taste. You can also try oat milk or soy milk for a different flavor. Each option changes the taste a bit, but all work well in this dish. Want to change things up? You can add nuts like pecans or walnuts. They add a nice crunch and flavor. You might also try adding spices like cinnamon or nutmeg for more warmth. A pinch of ginger could bring a lovely zing. These small changes can make your bread pudding unique! When it comes to chocolate, you have options! Semi-sweet chocolate chips are great for a classic taste. If you want a richer flavor, use dark chocolate chips. You could even mix different types of chocolate for a fun twist. Try white chocolate chips for a sweeter touch. Each choice adds its own special flavor to the pudding. To keep your pumpkin chocolate chip bread pudding fresh, store any leftovers in the fridge. Place the pudding in an airtight container. This helps maintain its moisture and flavor. It should last about three to four days in the fridge. If you want to enjoy it longer, consider freezing. To reheat without drying it out, use the oven. Preheat your oven to 350°F (175°C). Place the pudding in an oven-safe dish and cover it with foil. Heat for about 15 to 20 minutes. You can also use the microwave. Heat slices on a microwave-safe plate for about 30 seconds. Check and add more time if needed. To freeze your bread pudding, first let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead of time. Prepare it a day before and store it in the fridge. Just cover it with plastic wrap to keep it fresh. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then bake as directed. This makes it perfect for busy days or special occasions. Day-old brioche or challah works best for this recipe. These breads soak up the custard well. Their soft texture creates a creamy pudding. Avoid fresh bread, as it may not absorb the liquid properly. Stale bread gives you the best results, so don’t hesitate to use leftovers! You can use fresh pumpkin if you prefer. Just make sure to cook and puree it first. Choose a sugar pumpkin for the best flavor and texture. Fresh pumpkin adds a lovely taste, but it may need extra care in measuring. Canned pumpkin is more consistent, so keep this in mind. Leftovers will last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. You can enjoy them cold or reheat them in the microwave. Just warm them up gently to keep the texture nice. This Pumpkin Chocolate Chip Bread Pudding recipe is simple and fun to make. We covered the key ingredients, like cubed bread and pumpkin puree, and detailed steps for prep and baking. I shared tips to help you soak bread well and avoid overbaking. In the end, feel free to explore different flavors or toppings. You can enjoy this dish fresh or stored for later. Whether you serve it warm with ice cream or cool from the fridge, it’s a treat everyone will love. Dive into your pumpkin bread pudding adventure!

Ingredients

Here’s what you need to make this tasty Pumpkin Chocolate Chip Bread Pudding:

– 4 cups of cubed bread

– 1 cup of canned pumpkin puree

– 2 cups of whole milk

– 3 large eggs

– 3/4 cup of packed brown sugar

– 1 teaspoon of pure vanilla extract

– 1 teaspoon of pumpkin pie spice

– 1/2 teaspoon of salt

– 1 cup of semi-sweet chocolate chips

– Optional toppings: whipped cream or vanilla ice cream

When picking the bread, I like using day-old brioche or challah. They soak up the custard well. The pumpkin puree should be pure, not a pie filling. Whole milk works great, but you can swap it for almond milk if you want a dairy-free option. Using large eggs at room temperature helps the mix blend nicely.

Brown sugar adds a rich sweetness. You can use light or dark, depending on your taste. The vanilla extract gives a warm flavor, while pumpkin pie spice adds that cozy autumn vibe. A little salt balances the sweetness, making every bite perfect. The chocolate chips bring a sweet surprise to each piece.

For serving, a dollop of whipped cream or a scoop of vanilla ice cream makes it special. Enjoy this delightful treat!

Step-by-Step Instructions

Prep and Preheat

Start by preheating your oven to 350°F (175°C). While it heats, grab a 9×13 inch baking dish. Grease it with butter or non-stick spray. This step helps the pudding come out easily after baking.

Mixing the Ingredients

In a large mixing bowl, whisk together these ingredients:

– 1 cup of canned pumpkin puree

– 2 cups of whole milk

– 3 large eggs

– 3/4 cup of packed brown sugar

– 1 teaspoon of pure vanilla extract

– 1 teaspoon of pumpkin pie spice

– 1/2 teaspoon of salt

Make sure the mixture is smooth and well combined. This blend will give your bread pudding its rich flavor.

Bread Preparation

Now, take 4 cups of cubed bread. Day-old brioche or challah works best for this dish. Gently fold the bread into the pumpkin mixture. Ensure each piece is coated. Let it sit for about 10-15 minutes. This soaking time makes the bread soft and tasty.

Baking

Once the bread has soaked, mix in 1 cup of semi-sweet chocolate chips. Stir carefully to keep the bread cubes intact. Transfer the mixture to your greased baking dish. Spread it evenly for uniform cooking. Bake in the oven for 40-50 minutes. The top should be golden brown. A knife inserted into the center should come out clean. Remember, a gooey middle is key, so avoid overbaking!

Tips & Tricks

Best Practices for Soaking Bread

Soaking the bread is key to a great texture. I recommend using day-old brioche or challah. These breads soak up the pumpkin mixture well. Cut the bread into cubes, then mix it with the pumpkin custard. Let it rest for about 10-15 minutes. This gives the bread time to absorb the mixture fully. The result? A moist and creamy pudding that melts in your mouth.

Preventing Overbaking

Overbaking can ruin your bread pudding. Look for a golden-brown top. Insert a knife into the center. It should come out clean, but with some gooey bits. If it feels too firm or dry, it may be overbaked. Keep a close eye on it during the last few minutes. Every oven is different, so check often near the end of baking.

Serving Suggestions

Presentation can make your dessert shine. Cut the pudding into neat squares. Place them on dessert plates for a beautiful look. Consider topping each piece with whipped cream or a scoop of vanilla ice cream. Drizzle extra chocolate chips or sprinkle some pumpkin pie spice on top. This adds flavor and a festive touch. Enjoy your delightful treat!

Variations

Alternative Milk Options

You can easily swap whole milk for almond milk. Almond milk makes this recipe dairy-free. It still keeps the creamy texture but adds a nutty taste. You can also try oat milk or soy milk for a different flavor. Each option changes the taste a bit, but all work well in this dish.

Flavor Variations

Want to change things up? You can add nuts like pecans or walnuts. They add a nice crunch and flavor. You might also try adding spices like cinnamon or nutmeg for more warmth. A pinch of ginger could bring a lovely zing. These small changes can make your bread pudding unique!

Chocolate Choices

When it comes to chocolate, you have options! Semi-sweet chocolate chips are great for a classic taste. If you want a richer flavor, use dark chocolate chips. You could even mix different types of chocolate for a fun twist. Try white chocolate chips for a sweeter touch. Each choice adds its own special flavor to the pudding.

Storage Info

Storing Leftovers

To keep your pumpkin chocolate chip bread pudding fresh, store any leftovers in the fridge. Place the pudding in an airtight container. This helps maintain its moisture and flavor. It should last about three to four days in the fridge. If you want to enjoy it longer, consider freezing.

Reheating Instructions

To reheat without drying it out, use the oven. Preheat your oven to 350°F (175°C). Place the pudding in an oven-safe dish and cover it with foil. Heat for about 15 to 20 minutes. You can also use the microwave. Heat slices on a microwave-safe plate for about 30 seconds. Check and add more time if needed.

Freezing Recommendations

To freeze your bread pudding, first let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating.

FAQs

Can I make Pumpkin Chocolate Chip Bread Pudding ahead of time?

Yes, you can make this dish ahead of time. Prepare it a day before and store it in the fridge. Just cover it with plastic wrap to keep it fresh. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then bake as directed. This makes it perfect for busy days or special occasions.

What type of bread is best for Bread Pudding?

Day-old brioche or challah works best for this recipe. These breads soak up the custard well. Their soft texture creates a creamy pudding. Avoid fresh bread, as it may not absorb the liquid properly. Stale bread gives you the best results, so don’t hesitate to use leftovers!

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin if you prefer. Just make sure to cook and puree it first. Choose a sugar pumpkin for the best flavor and texture. Fresh pumpkin adds a lovely taste, but it may need extra care in measuring. Canned pumpkin is more consistent, so keep this in mind.

How long will leftovers last in the fridge?

Leftovers will last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. You can enjoy them cold or reheat them in the microwave. Just warm them up gently to keep the texture nice.

This Pumpkin Chocolate Chip Bread Pudding recipe is simple and fun to make. We covered the key ingredients, like cubed bread and pumpkin puree, and detailed steps for prep and baking. I shared tips to help you soak bread well and avoid overbaking.

In the end, feel free to explore different flavors or toppings. You can enjoy this dish fresh or stored for later. Whether you serve it warm with ice cream or cool from the fridge, it’s a treat everyone will love. Dive into your pumpkin bread pudding adventure!

Here’s what you need to make this tasty Pumpkin Chocolate Chip Bread Pudding: - 4 cups of cubed bread - 1 cup of canned pumpkin puree - 2 cups of whole milk - 3 large eggs - 3/4 cup of packed brown sugar - 1 teaspoon of pure vanilla extract - 1 teaspoon of pumpkin pie spice - 1/2 teaspoon of salt - 1 cup of semi-sweet chocolate chips - Optional toppings: whipped cream or vanilla ice cream When picking the bread, I like using day-old brioche or challah. They soak up the custard well. The pumpkin puree should be pure, not a pie filling. Whole milk works great, but you can swap it for almond milk if you want a dairy-free option. Using large eggs at room temperature helps the mix blend nicely. Brown sugar adds a rich sweetness. You can use light or dark, depending on your taste. The vanilla extract gives a warm flavor, while pumpkin pie spice adds that cozy autumn vibe. A little salt balances the sweetness, making every bite perfect. The chocolate chips bring a sweet surprise to each piece. For serving, a dollop of whipped cream or a scoop of vanilla ice cream makes it special. Enjoy this delightful treat! Start by preheating your oven to 350°F (175°C). While it heats, grab a 9x13 inch baking dish. Grease it with butter or non-stick spray. This step helps the pudding come out easily after baking. In a large mixing bowl, whisk together these ingredients: - 1 cup of canned pumpkin puree - 2 cups of whole milk - 3 large eggs - 3/4 cup of packed brown sugar - 1 teaspoon of pure vanilla extract - 1 teaspoon of pumpkin pie spice - 1/2 teaspoon of salt Make sure the mixture is smooth and well combined. This blend will give your bread pudding its rich flavor. Now, take 4 cups of cubed bread. Day-old brioche or challah works best for this dish. Gently fold the bread into the pumpkin mixture. Ensure each piece is coated. Let it sit for about 10-15 minutes. This soaking time makes the bread soft and tasty. Once the bread has soaked, mix in 1 cup of semi-sweet chocolate chips. Stir carefully to keep the bread cubes intact. Transfer the mixture to your greased baking dish. Spread it evenly for uniform cooking. Bake in the oven for 40-50 minutes. The top should be golden brown. A knife inserted into the center should come out clean. Remember, a gooey middle is key, so avoid overbaking! Soaking the bread is key to a great texture. I recommend using day-old brioche or challah. These breads soak up the pumpkin mixture well. Cut the bread into cubes, then mix it with the pumpkin custard. Let it rest for about 10-15 minutes. This gives the bread time to absorb the mixture fully. The result? A moist and creamy pudding that melts in your mouth. Overbaking can ruin your bread pudding. Look for a golden-brown top. Insert a knife into the center. It should come out clean, but with some gooey bits. If it feels too firm or dry, it may be overbaked. Keep a close eye on it during the last few minutes. Every oven is different, so check often near the end of baking. Presentation can make your dessert shine. Cut the pudding into neat squares. Place them on dessert plates for a beautiful look. Consider topping each piece with whipped cream or a scoop of vanilla ice cream. Drizzle extra chocolate chips or sprinkle some pumpkin pie spice on top. This adds flavor and a festive touch. Enjoy your delightful treat! {{image_4}} You can easily swap whole milk for almond milk. Almond milk makes this recipe dairy-free. It still keeps the creamy texture but adds a nutty taste. You can also try oat milk or soy milk for a different flavor. Each option changes the taste a bit, but all work well in this dish. Want to change things up? You can add nuts like pecans or walnuts. They add a nice crunch and flavor. You might also try adding spices like cinnamon or nutmeg for more warmth. A pinch of ginger could bring a lovely zing. These small changes can make your bread pudding unique! When it comes to chocolate, you have options! Semi-sweet chocolate chips are great for a classic taste. If you want a richer flavor, use dark chocolate chips. You could even mix different types of chocolate for a fun twist. Try white chocolate chips for a sweeter touch. Each choice adds its own special flavor to the pudding. To keep your pumpkin chocolate chip bread pudding fresh, store any leftovers in the fridge. Place the pudding in an airtight container. This helps maintain its moisture and flavor. It should last about three to four days in the fridge. If you want to enjoy it longer, consider freezing. To reheat without drying it out, use the oven. Preheat your oven to 350°F (175°C). Place the pudding in an oven-safe dish and cover it with foil. Heat for about 15 to 20 minutes. You can also use the microwave. Heat slices on a microwave-safe plate for about 30 seconds. Check and add more time if needed. To freeze your bread pudding, first let it cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead of time. Prepare it a day before and store it in the fridge. Just cover it with plastic wrap to keep it fresh. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then bake as directed. This makes it perfect for busy days or special occasions. Day-old brioche or challah works best for this recipe. These breads soak up the custard well. Their soft texture creates a creamy pudding. Avoid fresh bread, as it may not absorb the liquid properly. Stale bread gives you the best results, so don’t hesitate to use leftovers! You can use fresh pumpkin if you prefer. Just make sure to cook and puree it first. Choose a sugar pumpkin for the best flavor and texture. Fresh pumpkin adds a lovely taste, but it may need extra care in measuring. Canned pumpkin is more consistent, so keep this in mind. Leftovers will last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. You can enjoy them cold or reheat them in the microwave. Just warm them up gently to keep the texture nice. This Pumpkin Chocolate Chip Bread Pudding recipe is simple and fun to make. We covered the key ingredients, like cubed bread and pumpkin puree, and detailed steps for prep and baking. I shared tips to help you soak bread well and avoid overbaking. In the end, feel free to explore different flavors or toppings. You can enjoy this dish fresh or stored for later. Whether you serve it warm with ice cream or cool from the fridge, it’s a treat everyone will love. Dive into your pumpkin bread pudding adventure!

Pumpkin Chocolate Chip Bread Pudding

Indulge in fall flavors with this creamy pumpkin chocolate chip bread pudding! Perfectly combining the warmth of pumpkin and rich chocolate, this recipe is easy to make and incredibly satisfying. Ideal for dessert or a cozy snack, it will impress your guests. Ready in just an hour, this treat pairs wonderfully with whipped cream or ice cream. Click to discover how to create this delightful autumn dessert that will warm your heart!
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Ingredients
  

4 cups of cubed bread (day-old brioche or challah works best for texture)

1 cup of canned pumpkin puree (not pumpkin pie filling)

2 cups of whole milk (or substitute with almond milk for a dairy-free option)

3 large eggs, at room temperature

3/4 cup of packed brown sugar (light or dark, depending on your preference)

1 teaspoon of pure vanilla extract

1 teaspoon of pumpkin pie spice (a blend of cinnamon, nutmeg, and ginger)

1/2 teaspoon of salt (to balance the sweetness)

1 cup of semi-sweet chocolate chips (or dark chocolate for a richer flavor)

Optional: A generous dollop of whipped cream or a scoop of vanilla ice cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish (or a similarly sized dish) with butter or non-stick cooking spray to prevent sticking.

    In a large mixing bowl, whisk together the pumpkin puree, whole milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well incorporated.

      Gently fold in the cubed bread into the pumpkin mixture, making sure each piece is coated. Let this sit for about 10-15 minutes to allow the bread to soak up the custard for a deliciously moist pudding.

        Carefully mix in the chocolate chips, ensuring they're evenly distributed throughout the bread mixture without breaking up the bread cubes.

          Transfer the mixture to your prepared baking dish, spreading it out evenly to ensure even cooking.

            Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. You want a gooey middle, so don't overbake!

              Allow the bread pudding to cool slightly before slicing it into squares. Serve warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

                Prep Time: 15 min | Total Time: 1 hr | Servings: 8

                  - Presentation Tips: For an elegant touch, cut the bread pudding into perfect squares and place them on individual dessert plates. Drizzle with additional chocolate chips or a light sprinkle of pumpkin pie spice for a beautiful garnish that enhances the fall flavors. Enjoy!

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