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Pumpkin and Chocolate Bread Pudding

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SKILL LEVEL :
Easy but takes some time

Pumpkin and Chocolate Bread Pudding | Something New For Dinner

Pumpkin and chocolate pair particularly well together. This is a seasonal riff on my very popular Hawaiian Chocolate Bread Pudding. You can assemble this bread pudding and let it sit in the fridge overnight or bake it right after it is assembled. Make sure your guests are around when you pull this out of the oven as it will be gloriously puffy and will make your kitchen smell amazing. The pudding quickly deflates soon after it is removed from the oven. 

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I like to cook my bread pudding in a Spanish cazuela because it holds the heat well. I can cook the pudding, remove it from the oven and cover with foil and it will stay warm for over an hour. In addition to bread pudding, I use this workhorse baking dish for Mac and Cheese, Apple and Persimmon Dutch Baby Pancakes, fruit crumbles and enchiladas. Cazuelas can be used on the stove or in the oven, but you need to season them before you use them the first time. Check out my post on everything you need to know about cazuelas

 

Note: I just discovered this beautiful cazuela from La Tienda. I have not used this particular one, but have others from La Tienda that have served me well. It also comes in a gorgeous blue, which is now on my personal wish list. 

Pumpkin & Chocolate Bread Pudding

Prep

Cook

Inactive

Total

Yield 12 - 14 Servings

Pumpkin and chocolate pair particularly well together. This is a seasonal riff on my very popular Hawaiian Chocolate Bread Pudding. It is a creamy, chocolatey, pumpkin and spice delight that takes just a few minutes of active prep time.

Ingredients

2 t butter

1 1/2 loaves King's Original Hawaiian Bread, sliced into 3/4" slices

1 12-ounce package of Guittard or other good quality chocolate chips

8 eggs, lightly beaten

15-ounce can of pumpkin puree

3 cups whipping cream

2 cups of whole milk

2/3 cup sugar

2 T vanilla extract or vanilla paste

2 t ground cinnamon

1/2 t ground ginger

1/4 t cloves

Instructions

  1. Heat oven to 300 degrees. Butter a 13 x 9 x 2" glass or ceramic baking pan or a 12" Spanish cazuela.
  2. Arrange half the bread in the bottom of the baking dish so the slices cover the bottom of the pan. Sprinkle the bread with half the chocolate chips. Cover the chocolate chips with a second layer of bread slices and the remaining chocolate chips. Set aside.
  3. In a large bowl, using an electric mixer, mix the rest of the ingredients until combined. 
  4. Slowly pour the pumpkin mixture over the bread and chocolate chips so the bread is able to absorb all of the mixture. If you pour too fast the pan may overflow. Gently press down on any bread that is not soaked in the mixture to make sure there are no dry spots. 
  5. At this point you can bake the bread pudding, or you can allow it to rest in the fridge for a few hours or overnight. If you plan to let it rest, cover with plastic wrap and refrigerate until 30 minutes to an hour before you bake it. Allow it to come to room temperature before you bake it.
  6. Cook for an hour and 15 minutes and check for doneness by inserting a knife into the middle of the pudding. If it is still eggy and runny it is not done. Check every 10 minutes until done. It can take  one hour and 30 minutes or longer to cook. 
  7. When the pudding is no longer runny in the middle, remove it from the oven and let it sit 30 minutes before serving. You can keep the pudding warm for longer by covering it with aluminum foil.

Courses Dessert

Cuisine New American

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