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To make Pumpkin Chocolate Chip Bread Pudding, gather these simple ingredients: - 4 cups cubed bread (preferably day-old brioche or challah) - 1 cup canned pumpkin puree - 2 cups whole milk - 3 large eggs - 3/4 cup brown sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: Whipped cream for serving For this recipe, I recommend using day-old bread. Brioche and challah are great choices. They absorb the pumpkin mixture well. Their slight sweetness adds to the dish's flavor. You can also use French bread or white bread if needed. Avoid fresh bread, as it may become too mushy. You can customize some ingredients if needed. For the bread, use any soft bread you like. Instead of pumpkin puree, you can use butternut squash puree. If you're short on whole milk, you can use half-and-half or almond milk. Brown sugar can be swapped with white sugar or coconut sugar. For a dairy-free option, try using plant-based milk and egg replacers. Start by setting your oven to 350°F (175°C). This temperature works well for baking. Next, grab a 9x13 inch baking dish. Grease it with butter or non-stick spray to prevent sticking. You want to make sure the dish is ready for the batter. In a large bowl, mix the pumpkin puree, whole milk, eggs, brown sugar, vanilla extract, pumpkin pie spice, and salt. Use a whisk to mix it well. This step is key for a smooth texture. Once mixed, add the cubed bread into the pumpkin mixture. Stir gently so every piece gets coated. Let it sit for 10-15 minutes. This allows the bread to soak up the flavors. Now, fold in the chocolate chips. Make sure they are spread evenly. Pour the mixture into your prepared baking dish. Spread it out evenly for even cooking. Bake it in the preheated oven for 40-50 minutes. Keep an eye on it. You want the top to be golden brown. Test if it’s done by inserting a knife in the center. If it comes out clean, it's ready. Let it cool slightly before slicing. Enjoy it warm, and consider adding whipped cream on top for extra delight! To get the best flavor in your pumpkin chocolate chip bread pudding, choose quality ingredients. Use rich, day-old brioche or challah. This bread absorbs the pumpkin mix well and adds a nice texture. The pumpkin puree should be pure and smooth. I recommend using pure vanilla extract for a deeper taste. Don’t skip the pumpkin pie spice; it adds warmth and depth. Mixing these elements well ensures every bite is flavorful. You can make this bread pudding ahead of time. Prepare it a day before and refrigerate it. Just cover it tightly with plastic wrap. When ready to bake, let it sit at room temperature for 30 minutes. This helps it bake evenly. If you have leftovers, store them in an airtight container in the fridge. To reheat, warm individual portions in the microwave. You can also bake it at 350°F for 15-20 minutes until heated through. When serving, cut the bread pudding into neat squares. Place each piece on a colorful plate to brighten the dish. You can drizzle extra chocolate chips on top for a sweet touch. A sprinkle of pumpkin pie spice also makes it look nice. For a creamy finish, add a dollop of whipped cream on the side. This adds flavor and makes the dish feel special. {{image_2}} You can enhance the flavor of your pumpkin chocolate chip bread pudding by adding spices and nuts. Consider mixing in ground cinnamon or nutmeg for a warm, cozy taste. You can also add chopped nuts like walnuts or pecans. They add a nice crunch and extra flavor. Just sprinkle about half a cup into the mix. If you want to switch things up, try using different types of chocolate. Milk chocolate chips add a sweet touch. Dark chocolate chips give a rich flavor that pairs well with pumpkin. You could even use white chocolate for a creamy contrast. Each option changes the taste, making your bread pudding unique. For those with dietary needs, there are easy swaps. Use gluten-free bread to keep this dish gluten-free. There are many tasty options available now. For a dairy-free version, choose almond milk or coconut milk instead of whole milk. You can also use dairy-free chocolate chips. These swaps make it easy for everyone to enjoy this delicious treat. After you enjoy your pumpkin chocolate chip bread pudding, let it cool. Place the leftovers in an airtight container. This keeps the pudding fresh for up to three days in the fridge. If you want to save it longer, consider freezing it. To reheat your bread pudding, first, take it out of the fridge. Cut it into squares for even heating. Place it in a microwave-safe dish. Heat on medium power for about 30 seconds. Check it, and heat for another 30 seconds if needed. You want it warm but not hot. You can also use an oven. Preheat it to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 15-20 minutes. To freeze this tasty treat, first let it cool completely. Cut the bread pudding into serving sizes. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. The best way to cut bread pudding is to use a sharp knife. Start at the edge and slice straight down. This keeps the pieces intact. Use a gentle sawing motion to avoid squishing it. Cut into squares or rectangles for serving. You can use fresh bread, but stale bread works best. Stale bread soaks up the mixture better. If you use fresh bread, let it dry out a bit first. This helps it absorb the pumpkin mixture without turning mushy. To tell if your pumpkin bread pudding is done, look for a golden top. Insert a knife in the center. If it comes out clean, it’s ready. The edges should also pull away slightly from the dish. Yes, you can make this recipe in advance. Prepare the mix and place it in the dish. Cover it and store it in the fridge for up to 24 hours. This gives the bread time to soak up the flavors. Just bake it when you’re ready to serve. Great toppings for pumpkin chocolate chip bread pudding include whipped cream and chocolate chips. You can also add a drizzle of caramel sauce for extra sweetness. A sprinkle of cinnamon or nutmeg adds a nice touch too. In this blog post, I shared how to make an amazing pumpkin chocolate chip bread pudding. We covered the best ingredients, step-by-step instructions, and useful tips to get it just right. Remember to consider variations and storage ideas for a perfect treat. Bread pudding can be a fun dish to share with friends and family. With this guide, you can create something delicious and memorable. Enjoy the process, and don't be afraid to make it your own!

Pumpkin Chocolate Chip Bread Pudding

Indulge in the ultimate fall dessert with this delicious Pumpkin Chocolate Chip Bread Pudding! Loaded with warm spices and rich chocolate, this simple recipe is perfect for gatherings or cozy nights at home. With just a few ingredients like pumpkin puree, chocolate chips, and creamy milk, you’ll create a heavenly dish everyone will love. Click through to discover how to make this delightful treat and enjoy every bite!
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Ingredients
  

4 cups cubed bread (preferably day-old brioche or challah)

1 cup canned pumpkin puree

2 cups whole milk

3 large eggs

3/4 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Optional: Whipped cream for serving

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or a similar size with butter or non-stick spray.

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

      Add the cubed bread to the pumpkin mixture, stirring gently to coat all the pieces. Allow it to sit for about 10-15 minutes, so the bread absorbs some of the mixture.

        Fold in the chocolate chips, ensuring they are evenly distributed throughout the bread mixture.

          Pour the bread mixture into the prepared baking dish, spreading it out evenly.

            Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

              Let it cool slightly before slicing. Serve warm with a dollop of whipped cream if desired.

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

                  - Presentation Tips: Cut the bread pudding into squares and serve on individual plates. Drizzle with extra chocolate chips or a sprinkle of pumpkin pie spice for an attractive garnish.