Introduction

Oh, hello there, friend! Can you smell that? It’s the scent of pure autumn comfort wafting through the air. There’s something incredibly special about a warm, hug-in-a-bowl dessert, especially when it brings back those cozy memories of pumpkin patches and crisp leaves. Today, we’re diving into a recipe that’s so wonderfully easy and deeply satisfying: Spiced Pumpkin Bread Pudding with Chocolate Chips. It’s the kind of treat that makes you want to curl up on the couch with a good book and forget all your worries. Plus, it’s ridiculously simple, making it perfect for a weeknight treat or a holiday brunch!

Why You’ll Love This Recipe

Fast: Even with the soaking time, this comes together surprisingly quickly.
Easy: Seriously, if you can cube bread and whisk ingredients, you can make this!
Giftable: While best served fresh, a small portion can be gifted (if you can resist eating it all!).
Crowd-pleasing: From kids to grandparents, everyone raves about this rich, spiced goodness.

Ingredients

Let’s gather our goodies. The beauty of this recipe is that you probably have most of these pantry staples already!

1 (1-pound) loaf of good quality bread (challah, brioche, or even just a nice white bread works wonders – the slightly stale kind is actually perfect for this!)
6 large eggs (these are the binders and give it that custardy richness)
2 large egg yolks (extra richness, because why not?)
1 (15-ounce) can pumpkin purée (make sure it’s purée, not pie filling!)
2 teaspoons vanilla extract (the fragrant heart of our dessert)
1 medium orange (we’re going to use the zest for a bright, citrusy zing!)
1 (1-inch) piece fresh ginger (a little grate of this adds a delightful warmth and spice)
6 cups half-and-half (this makes it super creamy and luxurious)
3/4 cup granulated sugar (for that perfect sweetness)
3/4 cup maple syrup, plus more for serving (the real stuff, please! It adds depth)
1 teaspoon ground cinnamon, plus more for serving (the quintessential fall spice!)
1/2 teaspoon ground nutmeg (pairs perfectly with cinnamon)
1/2 teaspoon kosher salt (enhances all the flavors)
1 small pinch ground cloves (just a whisper for complexity)
1 small pinch cayenne pepper (optional, but trust me, it adds a tiny kick that’s amazing!)
Cooking spray or butter, for the baking dish (to prevent sticking)
1 cup dark or milk chocolate chips (optional, but highly recommended for little pockets of melted chocolate heaven!)
Vanilla ice cream or whipped cream, for serving (the perfect cool, creamy accompaniment)

How to Make It

Alright, let’s get our hands a little messy (in the best way possible!).

First things first, let’s get our bread ready. Cut your loaf into lovely 1-inch cubes. Pop those cubes into a nice, big bowl. Don’t worry if they’re not perfectly uniform, it just adds to the rustic charm!
In a separate bowl, let’s whisk up our eggs. Crack in your 6 large eggs and then add those 2 extra egg yolks. Give them a good whisk until they’re nice and blended.
Now for the star flavor! Add the pumpkin purée, vanilla extract, the zest of your orange (just use a microplane or the fine side of a grater for this!), and the grated ginger. Whisk it all together until it’s smooth and beautifully combined. It should smell incredible already!
Time to warm up our creamy base. In a medium saucepan, combine the half-and-half, granulated sugar, maple syrup, cinnamon, nutmeg, kosher salt, ground cloves, and that tiny pinch of cayenne pepper if you’re using it. Heat this over medium heat, stirring now and then, just until the sugar has dissolved and the mixture is warm. We don’t want it to boil, just to get nicely heated.
Now, we’re going to gently introduce the warm dairy mixture to our egg and pumpkin mixture. Very gradually whisk the warm liquid into the egg and pumpkin bowl. This is called tempering the eggs, and it prevents them from scrambling. Keep whisking as you pour!
Pour this glorious, spiced custard all over those bread cubes in the big bowl. Give everything a gentle stir or two to make sure every single piece of bread is coated. Let this sit for about 20 minutes. This is crucial – it allows the bread to really soak up all that delicious liquid.
While the bread is soaking, preheat your oven to 350°F (175°C).
Grab your 9×13 inch baking dish and give it a good coating with cooking spray or a bit of butter.
If you’re feeling fancy (and I always am with this recipe!), gently fold in those chocolate chips into the bread mixture. Try not to stir too much, we want them to stay somewhat intact for those surprise bites of chocolate.
Pour the whole wonderful mixture into your prepared baking dish.
Bake for about 45-55 minutes. You’ll know it’s ready when the pudding is set and a knife inserted near the center comes out clean. It should be beautifully golden brown on top.
Let the bread pudding cool down a little before you dive in. Patience, my friend, is a virtue, especially when dessert is involved!
Serve it warm, with a little extra drizzle of maple syrup and a sprinkle of cinnamon on top. And if you’re feeling truly indulgent, a scoop of vanilla ice cream or a dollop of whipped cream is just divine. Enjoy!

Substitutions & Additions

Feel free to make this recipe your own! It’s wonderfully forgiving.

Bread: Stale croissants or even some sturdy pound cake can work in a pinch!
Spices: Swap out some of the cinnamon and nutmeg for pumpkin pie spice. A pinch of cardamom is also lovely.
Citrus: If you don’t have an orange, the zest of half a lemon can provide a nice bright note.
Nuts: Toasted pecans or walnuts are a fantastic addition, either mixed in or sprinkled on top before baking.
Boozy Kick: For an adult-only version, a tablespoon or two of dark rum or bourbon in the custard mixture is a delicious addition.

Tips for Success

A few little tricks to make your bread pudding absolutely perfect:

Use slightly stale bread: Fresh bread can get a bit mushy. Bread that’s a day or two old is ideal for absorbing the custard without falling apart.
Don’t overmix: Once you’ve added the custard to the bread, be gentle. You want the bread cubes to retain some of their shape.
Soaking time is key: Allowing the bread to soak for at least 20 minutes ensures a creamy, cohesive pudding rather than dry bread with custard on top.
Prep ahead: You can cube your bread and even whisk together the wet ingredients (eggs, pumpkin, vanilla, orange zest, ginger) a day in advance. Store the bread cubes in an airtight container and the wet mixture separately in the fridge. Combine them and warm the dairy mixture when you’re ready to bake.

How to Store It

Leftovers are a treasure! Store any remaining bread pudding in an airtight container in the refrigerator for up to 3-4 days. It’s delicious reheated gently in the microwave or oven.

FAQs

Got questions? I’ve got answers!

Q: Can I make this without the chocolate chips?

A: Absolutely! It’s still incredibly delicious without them. The chocolate chips are just a fun, extra treat.

Q: My bread pudding isn’t setting. What did I do wrong?

A: This usually happens if there wasn’t enough egg or if it didn’t bake long enough. Make sure you used the correct number of eggs and yolks, and continue baking until a knife comes out clean from the center.

Q: Can I use milk instead of half-and-half?

A: You can, but it will be less rich and creamy. For the best texture, half-and-half is recommended. If you use milk, consider adding an extra egg yolk for richness.

Q: Can I bake this in individual ramekins?

A: Yes, you can! Divide the mixture among greased ramekins and bake at the same temperature, but the baking time will be shorter, likely 25-35 minutes. Keep an eye on them!

Spiced Pumpkin Bread Pudding with Chocolate Chips

A comforting and easy spiced pumpkin bread pudding with chocolate chips, perfect for autumn or any time you crave a warm, hug-in-a-bowl dessert.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 55

Servings 8 servings

Equipment

9x13 inch baking dish
Large bowl
Medium saucepan
Whisk
Microplane or grater for zesting orange and grating ginger

Ingredients

Bread Base

1 1-pound loaf good quality bread (challah, brioche, or white) slightly stale is perfect

Custard Mixture

6 large eggs binders and custardy richness
2 large egg yolks extra richness
1 15-ounce can pumpkin purée not pie filling
2 teaspoons vanilla extract fragrant heart
1 medium orange zest for citrusy zing
1 1-inch piece fresh ginger grated for warmth and spice
6 cups half-and-half makes it creamy and luxurious
0.75 cup granulated sugar for sweetness
0.75 cup maple syrup plus more for serving, the real stuff for depth
1 teaspoon ground cinnamon plus more for serving, quintessential fall spice
0.5 teaspoon ground nutmeg pairs perfectly with cinnamon
0.5 teaspoon kosher salt enhances flavors
1 small pinch ground cloves for complexity
1 small pinch cayenne pepper optional, for a tiny kick

For Baking and Serving

cooking spray or butter for the baking dish
1 cup dark or milk chocolate chips optional, for melted chocolate pockets
vanilla ice cream or whipped cream for serving

Instructions

Cut the loaf of bread into 1-inch cubes and place them in a large bowl.
1 1-pound loaf good quality bread (challah, brioche, or white)
In a separate bowl, whisk together the 6 large eggs and 2 egg yolks until blended.
1 1-pound loaf good quality bread (challah, brioche, or white)
Add the pumpkin purée, vanilla extract, zest of one orange, and grated fresh ginger to the egg mixture. Whisk until smooth.
1 1-pound loaf good quality bread (challah, brioche, or white)
In a medium saucepan, combine the half-and-half, granulated sugar, maple syrup, cinnamon, nutmeg, kosher salt, ground cloves, and cayenne pepper (if using). Heat over medium heat, stirring until the sugar dissolves and the mixture is warm, but not boiling.
1 1-pound loaf good quality bread (challah, brioche, or white)
Gradually whisk the warm dairy mixture into the egg and pumpkin mixture to temper the eggs.
1 1-pound loaf good quality bread (challah, brioche, or white)
Pour the custard mixture over the bread cubes in the large bowl. Gently stir to ensure all bread is coated. Let sit for 20 minutes to soak.
1 1-pound loaf good quality bread (challah, brioche, or white)
Preheat oven to 350°F (175°C).
Grease a 9x13 inch baking dish with cooking spray or butter.
1 1-pound loaf good quality bread (challah, brioche, or white)
Gently fold in the chocolate chips into the bread mixture, trying not to overmix.
1 1-pound loaf good quality bread (challah, brioche, or white)
Pour the mixture into the prepared baking dish.
Bake for 45-55 minutes, or until the pudding is set and a knife inserted near the center comes out clean. The top should be golden brown.
Let the bread pudding cool slightly before serving.
Serve warm with extra maple syrup and a sprinkle of cinnamon. Add vanilla ice cream or whipped cream if desired.
1 1-pound loaf good quality bread (challah, brioche, or white)

Notes

This bread pudding is best served warm. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can be gently reheated in the microwave or oven.