Chocolate-Chunk Pumpkin Bread Pudding
Prep time
Cook time
Total time
Rich pumpkin custard with homemade pumpkin bread and lots of chocolate.
Serves: 20-25 slices
For the Chocolate-Chunk Pumpkin Bread:
  • 1½ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup + 2 tablespoons pumpkin puree
  • ½ cup vegetable or canola oil
  • 1¾ cup granulated sugar
  • 2 large eggs, room temperature
  • ½ teaspoon pure vanilla extract
  • ⅔ cup room-temperature water
  • 6 ounces dark chocolate, coarsely chopped (feel free to just use chocolate chips)
For the Pumpkin Custard:
  • 2 large eggs, plus 4 large egg yolks, at room temperature
  • 1 cup firmly packed brown sugar
  • 3 cups half-and-half, at room temperature
  • 1¾ cups pumpkin puree
  • 4½ ounces (1 stick + 1 tablespoon) unsalted butter, melted and cooled slightly, divided
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon pure vanilla extract
  1. Preheat your oven to 350 degrees F. Butter a 9x5x3-inch loaf pan, dust it with flour, and knock out any excess. You can always line your pan with parchment, but this makes sure your loaf doesn't have any weird creases or folds in it, as it would from the paper.
  2. In a medium sized bowl, whisk together your flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat together the pumpkin puree and oil until well combined. Add in the sugar, whisk to combine, then beat in the eggs, one at a time, until fully combined, then do the same with the vanilla. Add in ⅔ cup room-temperature water and whisk until combined. Add in the dry ingredients, scraping down the sides of the bowl as necessary, until just moistened, then fold in the chocolate.
  4. Pour the batter into your prepared pan and bake for 65-85 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center comes out clean. Allow the loaf to cool before removing it from the pan, which you can do by running a butter knife around all of its edges, then flipping the pan upside down to loosen the bread. This loaf is delicious on its own and stores well in an airtight container at room temperature for up to 3 days.
  5. Preheat the oven to 325 degrees F and line two baking sheets with foil or parchment paper. Cut the loaf into 1-inch cubes - this will make about 7 cups of bread cubes. Spread the cubes out onto the prepared baking sheets and toast for 10 minutes, then flip the cubes, and toast them for another 10 minutes or so, until lightly browned. Allow to cool for 15-20 minutes.
  6. In a large bowl, whisk together the eggs, egg yolks, and brown sugar until combined. Add in the half-and-half, pumpkin puree, and 5 tablespoons of melted butter, then whisk until combined. Add in the cinnamon, salt, cayenne, nutmeg, and vanilla, and whisk. Fold in 6 cups of the toasted bread cubes, stir to combine, and allow to sit for 30 minutes, stirring every 10 minutes or so.
  7. Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9x13 glass baking dish very well. Toss the remaining 1 cup of toasted bread with the remaining butter.
  8. Pour the custard into the prepared pan. Scatter the remaining bread cubes over the custard, and bake for 45-55 minutes, until the custard is set. Allow to cool for 30 minutes before serving warm (preferably with whipped cream or ice cream). You can sprinkle sugar on top for presentation, but that's up to you! This will keep well, covered, in the fridge, for up to 2 days. Just reheat in the oven at 225 degrees F for 15-20 minutes, or until warm.
Recipe by The Crepes of Wrath at