Pumpkin Chocolate Chunk Bread Pudding

Autumn is a good excuse to turn day-old bread into something warm and custardy. This bread pudding is simple, cozy, and heavy on pumpkin and spices. Milk chocolate chunks soften into pockets that taste a little like candy bars tucked in a pie.

If you’re a home cook who wants a no-stress dessert that feeds a crowd, this one checks the boxes. The method is straightforward. Most of the work is cutting bread and whisking a custard. After that, the oven handles the rest.

The payoff is a pudding that slices clean, stays moist, and smells like cinnamon, nutmeg, and cloves the whole time it bakes. Serve it plain, with whipped cream, or with a scoop of vanilla ice cream if you like.

Recipe: Pumpkin Chocolate Chunk Bread Pudding

Servings: 12
Active time: 20 minutes
Total time: 1 hour 10 minutes, including baking
Baking temperature: 350°F, 175°C
Pan size: 9 by 13 inch baking dish, 23 by 33 cm

Required equipment

• 9 by 13 inch baking dish
• Large mixing bowl and medium bowl
• Whisk and rubber spatula
• Measuring cups and spoons or a kitchen scale
• Small saucepan, optional for melting butter
• Foil for tenting
• Instant-read thermometer, optional

Ingredients
US and metric given side by side

• Day-old brioche or challah, cut into 1-inch cubes: 1 pound, 450 g, about 12 cups loosely packed
• Unsalted butter, melted and cooled slightly, plus a little for the pan: 3 tablespoons, 42 g
• Whole milk: 2 cups, 480 ml
• Heavy cream: 1 cup, 240 ml
• Pumpkin purée, not pie filling: 1 cup, 240 g
• Large eggs: 5, about 250 g without shells
• Light brown sugar, packed: 1⁄2 cup, 100 g
• Granulated sugar: 1⁄2 cup, 100 g
• Pure vanilla extract: 2 teaspoons, 10 ml
• Fine salt: 3⁄4 teaspoon, 4 g
• Ground cinnamon: 2 teaspoons, 5 g
• Ground nutmeg: 1⁄2 teaspoon, 1 g
• Ground cloves: 1⁄4 teaspoon, 0.5 g
• Ground ginger: 1⁄2 teaspoon, 1 g
• Milk chocolate chunks or chips: 1 1⁄2 cups, 255 g
• Optional finish, turbinado sugar: 2 tablespoons, 25 g
• Optional flavor, bourbon: 1 tablespoon, 15 ml

Preparation instructions

1. Dry the bread. If the bread is fresh, spread the cubes on two rimmed sheets. Bake at 300°F, 150°C for 12 to 15 minutes until dry to the touch but not browned. Cool 5 minutes. If the bread is already day-old and a bit firm, skip this drying step.
2. Heat the oven and butter the pan. Set the oven to 350°F, 175°C. Grease a 9 by 13 inch baking dish with butter.
3. Make the pumpkin custard. In a large bowl, whisk together milk, cream, pumpkin purée, eggs, brown sugar, granulated sugar, vanilla, salt, cinnamon, nutmeg, cloves, and ginger until smooth. Whisk in the melted butter. If using bourbon, add it now.
4. Soak the bread. Add the bread cubes to the bowl. Use a spatula to fold until every piece is glossy with custard. Let the mixture stand 15 minutes so the bread absorbs the liquid. Stir once halfway through. The cubes should feel heavy and saturated but still hold their shape.
5. Add chocolate and transfer to the pan. Fold in two thirds of the chocolate. Scrape everything into the prepared baking dish and spread it evenly. Scatter the remaining chocolate over the top. Sprinkle with turbinado sugar if you want a light crunch.
6. Bake. Cover the dish loosely with foil for the first 20 minutes so the center sets gently. Remove the foil and continue baking 25 to 35 minutes until the top is browned, the pudding is puffed at the edges, and the center reads at least 165°F, 74°C on an instant-read thermometer. If you do not use a thermometer, insert a thin knife into the center. It should come out mostly clean with a few moist crumbs and no thin, runny custard.
7. Rest and serve. Let the pudding rest 15 minutes. Serve warm or at room temperature. Add whipped cream or ice cream if you like.

Nutrition per serving, estimated
For 1 of 12 servings: about 430 calories; 20 g fat; 53 g carbohydrates; 6 g fiber; 36 g sugars; 8 g protein; 270 mg sodium. These values are estimates and will vary with ingredients and portion size.

What makes this version work well?

Bread pudding wants balance. Too little liquid and it dries out. Too much and the center turns soupy. The milk and cream here give a soft custard that sets without being dense. Pumpkin adds moisture and a mild earthy sweetness, which means you can use a little less dairy than a plain version while keeping the same plush texture.

Eggs provide structure and help it slice. Five eggs are enough to set the custard in a 9 by 13 inch pan without tasting eggy. Sugar is split between brown and white. Brown sugar brings a hint of molasses and better browning. White sugar keeps the flavor clean and the texture tender.

The spice blend is simple and familiar. Cinnamon leads. Nutmeg, cloves, and ginger fill the gaps. Too much clove can take over, so a quarter teaspoon is enough. Vanilla ties the pumpkin and chocolate together.

Covering the pudding for the first part of baking helps the center set before the top browns, so you are less likely to get a dry rim and a wet center. A short rest after baking lets the custard finish setting and makes serving easier.

Which bread should I use?

Soft, enriched breads soak well and give a custard-like bite. Brioche and challah are the best choices. They drink up the custard without falling apart. Both have a mild sweetness that plays nicely with pumpkin and milk chocolate.

You can also use a soft French loaf or a plain white sandwich loaf. If the bread is very airy, you may need to pack the cubes a little tighter in the pan or reduce the liquid by a quarter cup. Avoid very crusty artisan loaves. Their chewy crusts can stay tough, and their open crumb can create dry pockets.

Can I use fresh bread?

Yes. Drying fresh bread in a low oven gives you the same effect as a day on the counter. Dry bread absorbs liquid more evenly. If you skip the drying step, the outer surface can get soggy while the center stays dry, which leads to a streaky texture. The 12 to 15 minute dry at 300°F is worth it.

What kind of chocolate works best?

Milk chocolate is softer and sweeter, which balances the spices and pumpkin. Chunks melt into bigger puddles than small chips. If you prefer a less sweet bite, use semisweet or a mix of milk and dark. Chop bars into rough 1⁄2 inch pieces so you get a mix of shards and chunks.

Can I tone down the spices or make it warmer?

You can. If you want a milder pudding, cut the cinnamon to 1 1⁄2 teaspoons and skip the cloves. If you want a warmer profile, add a pinch of black pepper or a little allspice. Keep the total spice amount similar so it does not overwhelm the pumpkin.

Make-ahead options

• Same day, early prep. Assemble the custard and bread up to the point of adding chocolate. Cover and refrigerate for up to 6 hours. Stir in the chocolate right before baking. Add 5 to 10 minutes to the bake time if the mixture is cold.
• Overnight. You can soak the bread overnight in the refrigerator. The texture will be slightly more uniform, with less distinct cubes. It is a nice tradeoff if you want to bake first thing in the morning.

Storage and reheatingCool leftovers to room temperature. Cover and refrigerate for up to 4 days. For longer storage, wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

To reheat, warm in a 300°F, 150°C oven for about 15 minutes for a large piece, or until hot in the middle. Individual slices warm quickly in the microwave in short bursts.

Can I make it dairy-free or lighter?

• Dairy-free. Replace the milk and cream with full-fat canned coconut milk for the closest texture. The flavor will be slightly different but still good with the spices and pumpkin. Use a dairy-free butter substitute and dairy-free chocolate.
• Lighter. Swap the cup of cream for another cup of whole milk and reduce the sugars by a few tablespoons. The pudding will be a bit less rich but still tender.

Can I make it gluten-free?

Yes. Use a soft gluten-free brioche or sandwich loaf that you like to eat untoasted. Dry the cubes as directed so they absorb evenly. Some gluten-free breads are more absorbent. Hold back a half cup of custard at first. If the mixture looks dry after 10 minutes of soaking, fold in the reserved custard.

Step-by-step cues so you know it is going right

• After soaking. Bread cubes look swollen and heavy. Little pools of custard should not collect at the bottom of the bowl.
• Mid bake. At 20 minutes, the surface looks glossy and slightly risen but not browned.
• At finish. The top is golden brown with deeper brown edges. The center has a slight jiggle, about the size of a playing card. A thermometer reads at least 165°F, 74°C in the middle.

Troubleshooting

• Center is wet after the time listed. Your oven may run cool or the pan may be glass, which bakes a bit slower. Give it 5 to 10 more minutes. Check for doneness signs rather than the clock.
• Top browns too fast. Tent with foil and keep baking.
• Texture is dense. The bread may have been packed too tightly or not soaked long enough. Next time, fluff the cubes loosely into the pan and give the soak a full 15 minutes.
• Texture is mushy. There may have been too much liquid for the bread. Dry the cubes a bit longer next time or reserve a quarter cup of custard and add it only if needed.

Serving ideas

• Classic. Lightly sweetened whipped cream with a pinch of cinnamon.
• A la mode. Vanilla ice cream or pumpkin ice cream.
• Saucy. Warm caramel sauce or a quick chocolate sauce.
• Breakfast-ish. A spoon of Greek yogurt and a drizzle of maple syrup.

Flavor variations

• Pecan streusel. Mix 1⁄2 cup, 60 g chopped pecans with 1⁄3 cup, 70 g brown sugar and 2 tablespoons, 28 g melted butter. Sprinkle over the pudding before baking.
• Cranberry chocolate. Fold in 1⁄2 cup, 60 g dried cranberries with the chocolate for a tart pop.
• Espresso dark chocolate. Swap milk chocolate for dark and add 1 teaspoon instant espresso powder to the custard.
• Maple twist. Replace half the granulated sugar with maple syrup and reduce the milk by 2 tablespoons to keep the liquid balance.

Frequently asked questions

How do I scale this for a smaller group?
Halve every ingredient and bake in an 8 by 8 inch pan, 20 by 20 cm. Start checking at 30 minutes. The custard layer will be thicker, so it may need up to 40 minutes.

Can I bake this in individual ramekins?
Yes. Use 8 to 10 six-ounce ramekins. Fill three quarters full. Set on a sheet pan for easy handling. Bake 20 to 25 minutes until puffed and set.

What if I only have pumpkin pie spice?
Use 2 1⁄2 teaspoons pumpkin pie spice and skip the cinnamon, nutmeg, cloves, and ginger.

Will the alcohol cook off if I use bourbon?
Heat evaporates some alcohol but not all. If avoiding alcohol is important, leave it out. The pudding has plenty of flavor without it.

Can I use canned evaporated milk?
You can replace the whole milk with evaporated milk for a slightly caramelized flavor. Keep the cream for richness or the texture will be leaner.

How do I keep chocolate from sinking?
Toss the chunks with a teaspoon of flour before folding them in, and hold back a handful for the top. The batter is thick enough that sinking is rarely a problem.

Key tips to remember

• Dry bread delivers even soaking and better texture.
• Let the cubes sit in custard a full 15 minutes before baking.
• Start covered, finish uncovered for a set center and a browned top.
• Rest before cutting so it slices clean.

Closing

Pumpkin chocolate chunk bread pudding is friendly food. It uses what you have, leans on pantry spices, and bakes into something that feels special without asking for much. Keep the base recipe, then adjust the spices, chocolate, and toppings to match your taste. The result is a warm, custardy pan that makes a long evening feel shorter and a cool morning feel a little brighter.