Pumpkin bread pudding is what you make when you want something warm, nostalgic, and a little indulgent without fuss. It’s the kind of dessert that makes the whole kitchen smell like cinnamon and caramel. The custard is silky, the edges get toasty, and the pockets of dark chocolate melt into rich ribbons.
This version is simple enough for a weeknight and special enough for a holiday table. Serve it straight from the oven with a dollop of whipped cream or a scoop of vanilla ice cream, and watch it disappear.
Why This Recipe Works
- Stale bread, perfect texture: Day-old bread absorbs the pumpkin custard without turning mushy, giving you a creamy middle and crisp top.
- Real pumpkin puree: Pumpkin adds gentle sweetness and body, so the dessert tastes cozy, not cloying.
- Dark chocolate for balance: Bittersweet chunks cut through the sweetness and bring a satisfying, melty bite.
- Simple spice blend: Cinnamon, nutmeg, and ginger make the pumpkin shine without overpowering it.
- Flexible method: Works in a casserole dish, individual ramekins, or even a muffin tin for portioned servings.
Ingredients
- 8 cups day-old bread, cut into 1-inch cubes (brioche, challah, or sturdy white bread)
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 6 ounces dark chocolate, chopped into chunks (60–72% cacao)
- 2 tablespoons unsalted butter, melted (plus more for greasing)
- Optional: 1/2 cup chopped toasted pecans or walnuts
- Optional for serving: Whipped cream, vanilla ice cream, or a drizzle of warm caramel
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Dry the bread: If your bread is fresh, spread the cubes on a sheet pan and bake for 8–10 minutes to lightly dry them out.
This helps the custard absorb evenly.
- Make the custard: In a large bowl, whisk together milk, cream, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, spices, and salt until smooth and well combined.
- Combine: Add the bread cubes to the bowl and toss gently to coat. Let the mixture sit for 10–15 minutes, stirring once or twice so all pieces soak up the custard.
- Fold in the chocolate: Stir in the dark chocolate chunks and nuts, if using. Try to distribute the chocolate evenly so each scoop gets some.
- Transfer to the dish: Pour the mixture into the prepared baking dish.
Press down lightly to level the top. Brush the surface with the melted butter.
- Bake: Place the dish on the center rack and bake for 40–50 minutes, until the top is golden and crisp and the center is just set. A knife inserted in the middle should come out with thick, custardy crumbs but not wet liquid.
- Rest and serve: Let it cool for 10 minutes.
Serve warm with whipped cream, ice cream, or a drizzle of caramel.
Keeping It Fresh
- Room temperature: Keep leftovers covered at room temperature for up to 6 hours.
- Refrigerator: Store covered in the fridge for 3–4 days. Reheat individual portions in the microwave for 30–45 seconds or in a 325°F oven for 10–12 minutes.
- Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge and warm in the oven to bring back the crisp top.
- Prevent sogginess: Reheat on a baking sheet to crisp the edges, or broil for 1–2 minutes, watching closely.
Benefits of This Recipe
- Low effort, high reward: Minimal prep with a bakery-worthy result.
- Budget-friendly: Uses pantry ingredients and leftover bread.
- Make-ahead friendly: Assemble up to 12 hours in advance and bake when needed.
- Balanced sweetness: Dark chocolate and warm spices keep it from being overly sweet.
- Comfort food appeal: Crowd-pleasing flavors perfect for gatherings and holidays.
Common Mistakes to Avoid
- Using fresh, soft bread: It turns soggy.
Dry or toast it first for the best texture.
- Skipping the soak: Bread needs time to absorb the custard; rushing leads to dry pockets.
- Overbaking: It dries out quickly. Pull it when the center is set but still custardy.
- Using chocolate chips only: Chips often contain stabilizers and don’t melt as nicely. Chopped bars give better pools of chocolate.
- Forgetting the salt: A little salt makes the chocolate and pumpkin flavors pop.
Variations You Can Try
- Maple twist: Swap 1/4 cup of the granulated sugar for pure maple syrup and add 1/4 teaspoon of maple extract.
- Spice it up: Replace the spice blend with 2 teaspoons pumpkin pie spice for a bolder flavor.
- Cranberry contrast: Add 1/2 cup dried cranberries for tart pops alongside the chocolate.
- Bourbon vanilla: Stir 1–2 tablespoons bourbon into the custard for warmth and depth.
- Dairy-light: Use half-and-half instead of cream, or try full-fat coconut milk for a subtle coconut note.
- Gluten-free: Use your favorite sturdy gluten-free bread and watch the bake time closely.
- Individual servings: Divide the mixture among greased ramekins and bake 25–30 minutes.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling has added sugar and spices, so it will throw off the flavor and sweetness.
Use plain pumpkin puree and season it yourself for the best balance.
What’s the best bread for bread pudding?
Brioche and challah are classic because they’re rich and absorb custard well. Any sturdy, slightly dry bread works—avoid very airy loaves that collapse.
Can I make it ahead?
Yes. Assemble the pudding, cover, and refrigerate up to 12 hours.
Let it sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed.
How do I know when it’s done?
The top should be golden and crisp, and the center should jiggle slightly but not look wet. A knife inserted near the center should come out with thick, custard-like crumbs.
Can I reduce the sugar?
You can reduce the total sugar by 2–4 tablespoons without major texture changes. Keep in mind the chocolate adds some sweetness too.
What chocolate percentage works best?
Look for 60–72% cacao.
It melts smoothly and adds a gentle bitterness that balances the pumpkin and spices.
How do I keep the top from over-browning?
If it browns too quickly, tent the dish loosely with foil during the last 10–15 minutes of baking.
In Conclusion
Pumpkin Bread Pudding with Dark Chocolate Chunks checks all the boxes: simple, cozy, and deeply satisfying. It turns leftover bread into a dessert with creamy custard, crisp edges, and melty pockets of chocolate. Whether you bake it for a holiday dinner or a quiet night in, it delivers comfort in every spoonful.
Keep a can of pumpkin and a bar of dark chocolate on hand—you’ll want to make this one more than once.