Pumpkin Chocolate Chip Bread Pudding

  • Author: Foodtastic Mom
  • Cook Time: 60 mins
  • Total Time: 1 hour
  • Yield: 12 1x



  • 1 lb. day-old bread (french or italian loaf, soft-sided preferable to artisan loaf)
  • 1 c. heavy cream
  • 1 c. half and half
  • 1 c. granulated sugar
  • 1 can (15 oz.) pure pumpkin
  • 3 T. unsalted butter, melted
  • 4 large eggs
  • 1 t. vanilla
  • 1/2 t. cinnamon
  • 1/2 t. pumpkin pie spice
  • 3/4 c. dark chocolate chips (preferably Ghirardelli brand)
  • 2 sticks unsalted butter
  • 1 c. heavy cream
  • 1 c. light brown sugar


  1. Tear the bread loaf into small pieces. Spray a 9×13 baking pan with cooking spray. Place half the bread pieces on the bottom of the pan. Scatter half the chocolate chips on top of the bread. Place the other half of the bread pieces on top of the chocolate chips.
  2. In a large bowl, whisk together the heavy cream, half and half, granulated sugar, pumpkin, melted butter, eggs, vanilla, cinnamon and pumpkin pie spice.
  3. Pour the pumpkin mixture over the bread and chocolate chips, pressing down on the top so all the bread is well coated. Scatter the other half of the chocolate chips on top of the pudding. Allow the pumpkin mixture to soak into the bread for about 20 minutes.
  4. Preheat oven to 350 degrees. After bread has soaked, bake the pan on the center rack of the oven for about an hour, until pudding is puffed and firm to the touch. Remove pan from oven and cool in pan on cooling rack.
  5. Meanwhile, make the butter sauce. In a large sauce pan, melt over medium heat the two sticks of butter, cream and brown sugar. Stir often until mixture comes to a gentle boil. Reduce heat and allow sauce to simmer, still stirring, for about 5 minutes.
  6. Remove from heat and cover. Pour half of the sauce over the warm bread pudding in the pan. Serve each slice with more sauce drizzled on top and dark chocolate ice cream, if desired.