• Prep Time: 15 mins
  • Cooking Time: 1 hour 30 mins
  • Serves: 12

Pumpkin Chocolate Bread Pudding

  • Recipe Submitted by on

 Ingredients List

  • 1 cup heavy cream
  • 1 cup canned pumpkin
  • 3/4 cup milk
  • 1/2 cup sugar
  • 3 large eggs
  • 1/8 teaspoon salt
  • 1 teaspoon Pumpkin Pie Spice
  • 6 cups day old bread, cut into 1′ cubes (I used a Pumpkin Yeast bread)
  • 1.2 cup toasted pecan pieces
  • 1.2 cup unsalted butter, melted
  • 1 cup extra dark chocolate chips
  • caramel flavored ice cream topping
  • gray sea salt


Preheat oven to 325 degrees.
In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside.
Place bread cubes in a large mixing bowl. Pour melted butter over bread cubes and toss to coat. Stir in chocolate chips and pecan pieces.
Transfer bread cubes to a 9×13 baking dish. Pour pumpkin custard over top of bread cubes.
Bake in oven at 325 degrees for 1 hour and 30 minutes or until a knife comes out clean when inserted into the center of the pudding.
Serve warm, topped with a tablespoon of caramel sauce drizzled over top, a sprinkling of gray sea salts, and whipped cream if desired.

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