What You’ll Love About This Recipe
This Pumpkin Chocolate Chip Bread Pudding recipe is a game-changer for anyone who loves a good dessert, especially during the fall season, with its perfect blend of warm spices and rich chocolate. It’s a great way to use up stale bread and create something truly special, and the best part is, it’s incredibly easy to make and customize to your taste preferences.
- You’ll love the combination of tender bread, melted chocolate, and crunchy pecans in each bite, which creates a delightful texture contrast.
- The pumpkin puree adds a lovely moisture and a subtle autumnal flavor that pairs perfectly with the warmth of cinnamon and nutmeg.
- This bread pudding is also a very versatile dessert, as you can serve it warm or chilled, topped with whipped cream, vanilla ice cream, or even a caramel sauce for an extra-decadent treat.
Recipe
This Pumpkin Chocolate Chip Bread Pudding is a delicious and seasonal dessert, perfect for the fall season. It combines the warmth of pumpkin with the richness of chocolate, all wrapped up in a comforting bread pudding.
Ingredients:
- 3 cups stale bread, cut into 1-inch cubes
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F.
- In a large bowl, whisk together sugar, heavy cream, whole milk, pumpkin puree, eggs, cinnamon, nutmeg, and salt until well combined.
- Add the bread cubes to the bowl and toss until the bread is evenly coated with the wet ingredients.
- Fold in the chocolate chips.
- Pour in the melted butter and vanilla extract, and stir until the bread mixture is well combined.
- Pour the bread mixture into a 9×13-inch baking dish and let it sit for 10-15 minutes to allow the bread to absorb the liquid.
- Bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let cool for a few minutes before serving.
Notes:
- Use stale bread for the best results, as it will absorb the liquid better than fresh bread.
- If using a water bath, place the baking dish in a larger dish filled with hot water to a depth of about 1 inch.
- Let the bread pudding cool completely before refrigerating or freezing.
Time:
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 9-12 servings
Nutrition
Pumpkin Chocolate Chip Bread Pudding is a delicious dessert that combines the warmth of pumpkin and the richness of chocolate. With its comforting flavors, it’s a perfect treat for any time of the year, and here’s a breakdown of its nutritional content:
| Nutrient | Quantity (per serving) |
|---|---|
| Calories | 420 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 60mg |
| Sodium | 350mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 6g |
| Vitamin A | 10% |
| Vitamin C | 2% |
| Calcium | 8% |
| Iron | 15% |
What to Serve With This Recipe
Now that I’ve got a sense of the nutritional content, I’m thinking about how I’ll serve this bread pudding.
I’ll probably serve it with a scoop of vanilla ice cream or whipped cream. It’s also great with a warm cup of coffee or tea. You can’t go wrong with a glass of cold milk either.
I think it’s a great dessert for fall gatherings, and it’s easy to transport to parties or potlucks, making it a convenient option for me.
It’s perfect for any occasion, really.
