Pumpkin Chocolate Chip Bread Pudding

I remember the first time I served this at a brunch in late October. It was raining sideways. The kind of weather that makes you want something dense, warm, and unapologetically sweet. One bite in, a friend stopped mid-sentence and just looked at me. “What even is this?!” she asked, mouth half-full, eyes wide. That’s the reaction this dish gets.

Pumpkin chocolate chip bread pudding isn’t some fussy soufflé. It’s not trying to be delicate or polite. It’s nostalgic, gooey, and just a little chaotic. A dessert that doesn’t need to be plated with tweezers. But it is something special—and done right, it balances decadence with spice, richness with structure.

This is not the bread pudding you’ve seen drooped and soggy at sad buffets. It’s lush, custard-soaked bread married to pumpkin purée and dark chocolate. A warm, spiced punch wrapped in soft, baked comfort. It’s what you make when fall grabs you by the collar.

Let’s break it down properly, from the basics to the tiny secrets that elevate it from okay to unforgettable.

What Is Pumpkin Chocolate Chip Bread Pudding, Really?

At its heart, this dish is a sweet custard poured over torn bread, baked until puffed and golden. The pumpkin purée adds body and depth—earthy, slightly sweet, deeply aromatic when mingled with cinnamon and nutmeg. Chocolate chips swirl in, half-melted, landing somewhere between decadence and surprise. Each bite feels like dessert and breakfast fell in love.

What makes it special? The balance. You’ve got crunch on the edges, pudding-soft middle, and that burst of chocolate in just the right places. It’s not cloying, and when seasoned correctly—it hums. A harmony of spices, sweetness, and that almost-savory quality pumpkin can carry when handled right.

Ingredients & Substitutions

The Core Ingredients

• Stale brioche or challah bread (5–6 cups torn)
  • Stale matters. Soft bread soaks the custard better and holds up when baked.
  • Sub: Gluten-free bread works, but avoid overly dense loaves like rye.
• Pumpkin purée (1 cup)
  • Not pumpkin pie filling. Straight pumpkin—check the label twice.
  • Sub: Mashed sweet potato or butternut squash purée.
• Whole milk (1½ cups)
  • Adds richness and soft body to the custard.
  • Sub: Oat milk for dairy-free, but go full-fat.
• Heavy cream (1 cup)
  • For a lush, silky custard.
  • Sub: Coconut cream or a combo of cashew cream and plant milk.
• Eggs (4 large)
  • The structural hero. They firm the custard and bind everything.
• Brown sugar (¾ cup, packed)
  • Deep molasses notes pair beautifully with pumpkin.
  • Sub: Coconut sugar or a 50/50 mix of white sugar and maple syrup.
• Vanilla extract (1 tbsp)
  • It lifts everything. Use the real deal.
• Ground cinnamon (2 tsp), nutmeg (½ tsp), ginger (½ tsp), clove (pinch)
  • Don’t skip these. Freshly grated nutmeg makes a noticeable difference.
  • Sub: Pumpkin pie spice blend, 1 tbsp.
• Salt (½ tsp)
  • Essential. Without it, the dish tastes flat.
• Dark chocolate chips (¾ to 1 cup)
  • Semi-sweet or bittersweet. Don’t go milk chocolate unless you want it sweet-sweet.
  • Sub: Chopped dark chocolate bar or chocolate chunks.
• Butter (2 tbsp, melted)
  • For brushing the baking dish and drizzling over the top. Adds a nutty flavor as it browns in the oven.

Optional? Sure, but not recommended.

Step-by-Step Instructions

1. Tear & Dry the Bread

Tear the bread into bite-size chunks. Don’t cube it neatly; rough edges soak better. If it’s not stale, toast it at 300°F for 10–15 minutes. You want it dry, not browned.

Pro Tip: Wet bread turns your pudding to mush. Always dry it out first.

2. Mix the Custard

In a large bowl, whisk eggs, brown sugar, vanilla, and spices. Add pumpkin, then slowly whisk in milk and cream. Don’t dump it all in at once or you’ll get streaks of unmixed egg. That’s a lumpy custard, friend.

Watch Out: Over-whisking can create too much air, leading to a soufflé-like rise and collapse. Be gentle.

3. Soak the Bread

Add the bread chunks to the custard. Press them down to submerge. Let sit for at least 30 minutes. Stir halfway to redistribute.

Tip: Soaking longer = softer pudding. Overnight soak? Yes, please.

4. Preheat Oven & Prep Dish

Heat oven to 350°F (175°C). Butter a 9×13″ baking dish or similar. Pour in the bread-custard mixture. Dot with chocolate chips, or stir them in for more even spread.

Trick: Sprinkle a little raw sugar on top for crunch. Or toss some extra chocolate chips right before baking so they peek out all dramatic-like.

5. Bake Until Set

Bake 45–55 minutes. Check at 40. It should jiggle slightly in the center but not slosh. Edges will puff and turn golden.

Mistake to Avoid: Overbaking makes it dry and eggy. Underbaking? Soggy center. Test with a knife—it should come out mostly clean, not wet.

6. Rest

Let cool for at least 15 minutes. This step matters. The custard finishes setting as it cools. Skip this, and you’ll get pudding soup.

Cooking Techniques & Science

Why soak the bread? It’s not just to soften it. You’re building structure. The egg proteins in the custard bond with the starches in the bread. This gives you the soft-yet-sliceable texture. It’s chemistry, not magic.

Pumpkin purée adds moisture and bulk. But also enzymes. These can actually break down proteins if the pudding sits too long. So if you’re doing an overnight soak, add the pumpkin at the end, just before baking.

Chocolate chips—if tossed with a bit of flour—won’t all sink to the bottom. That’s basic physics. Dense things sink. Lighten them up and they stay suspended.

Baking uncovered allows the top to crisp up. Want it extra crusty? Crank the heat to 375°F for the last 10 minutes. Just don’t walk away from it.

Serving & Pairing Suggestions

Serve it warm. Always. Cold bread pudding is a crime.

A dollop of lightly whipped cream or crème fraîche adds tang. Ice cream—sure, if you must. But it melts fast, so serve it immediately.

Drizzle with bourbon caramel sauce if you’re feeling extra. Or maple syrup if it’s breakfast and you’re trying to pretend it’s healthy.

Pairings? Try it with a dark roast coffee, chai tea, or even a spiced cider. If you’re leaning dessert-y, a tawny port or nutty sherry plays well with the pumpkin and chocolate.

For sides, keep it simple. Fresh berries, maybe a citrus salad to cut through the richness. Or just more pudding. No judgment here.

Why This Dish Works

This dish nails the holy trinity: texture, flavor, aroma.

The contrast of crispy top and custardy interior gives complexity. Pumpkin brings moisture, color, and flavor backbone. Chocolate adds depth, bitterness, surprise. The spices don’t shout; they whisper behind every bite.

You’re not just baking dessert. You’re creating a layered experience. One that hits nostalgia and novelty in the same mouthful.

Final Tips & Variations

• Spiced Rum or Bourbon: Add 1–2 tbsp to the custard mix for a grown-up kick.
• Nut Add-Ins: Toasted pecans or walnuts give extra crunch.
• Cranberries: Dried cranberries bring a tangy pop if you want to cut the sweetness.
• Vegan Version: Use flax eggs, full-fat coconut milk, dairy-free bread and chocolate. Still works beautifully.

Remember—don’t rush it. Good bread pudding needs time to soak, settle, and set. It’s a dish that rewards patience with comfort.

FAQs

1. Can I make this ahead of time?

Absolutely. Assemble it the night before and bake in the morning. Just don’t add the chocolate chips until just before baking—they can get weirdly bloomy overnight.

2. Why is my bread pudding soggy?

Too much liquid or not enough baking. Or you used soft fresh bread. Dry your bread thoroughly and don’t over-soak unless you plan to bake longer.

3. Can I freeze it?

Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw in the fridge overnight and reheat covered at 300°F until warmed through.

4. What’s the best bread to use?

Brioche is king. Challah works. French bread too. Avoid sandwich loaves—they get gummy.

5. Can I use canned pumpkin pie mix?

Technically yes, but it’s already sweetened and spiced, so you’ll