Pumpkin Chocolate Bread Pudding is full of pumpkin flavor filled with dark chocolate chips. Top it off with salted caramel sauce and a little whipped topping if you choose! The perfect fall dessert to serve your family or guests!
This week the Sunday Supper Movement is celebrating Fall Flavors. You will definitely want to check out the links at the end of this post for more yummy fall recipes!
I love this time of year. If it could stay fall forever, I’d be happy! I welcome fall for everything that is in it that I love. Things like the crisp and invigorating morning air, the cooler nights that make sleep easier, and warming recipes made with fall foods. Squash is probably my most favorite fall food item. Butternut squash is number one in my book, the pumpkin takes a really close second.
I was in the mood for something pumpkin and something that brought back some really comforting feelings from my past. My mom was good at making bread pudding and I always loved it. I rarely make bread pudding because its something Grumpy would rather not eat. I decided my desire for some good old fashioned comfort was not going to go away so I decided to try my hand at making bread pudding but add some pumpkin love to it. I made this with a pumpkin yeast bread that needed to be used up, topped with a little bit of caramel topping and sprinkled with a little bit of gray sea salt, then put some whipped cream on top to put it over the top! If you don’t have a pumpkin yeast bread around the house, don’t worry, you can use regular day old bread. I suggest a good sturdy bread though, not a loaf of bread you may buy to make sandwiches with, more like a crusty loaf you can buy from the bakery section of the grocery.
While Grumpy did not eat any of this bread pudding, I did take it to work. All I can say is between the 5 of us in the office, it was gone within a couple of days! It was a yummy breakfast snack for all of us!
What are some of your favorite fall flavors and what recipes do you make with them? Leave me a comment below to let me know and please link up to your favorite recipe also! I would love to see what you all like and maybe even try it myself 🙂
Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce #SundaySupper
Author: Grumpy’s Honeybunch
1 cup heavy cream
1 cup canned pumpkin
3/4 cup milk
1/2 cup sugar
3 large eggs
1/8 teaspoon salt
1 teaspoon Pumpkin Pie Spice
6 cups day old bread, cut into 1′ cubes (I used a Pumpkin Yeast bread)
1.2 cup toasted pecan pieces
1.2 cup unsalted butter, melted
1 cup extra dark chocolate chips
caramel flavored ice cream topping
gray sea salt
Preheat oven to 325 degrees.
In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside.
Place bread cubes in a large mixing bowl. Pour melted butter over bread cubes and toss to coat. Stir in chocolate chips and pecan pieces.
Transfer bread cubes to a 9×13 baking dish. Pour pumpkin custard over top of bread cubes.
Bake in oven at 325 degrees for 1 hour and 30 minutes or until a knife comes out clean when inserted into the center of the pudding.
Serve warm, topped with a tablespoon of caramel sauce drizzled over top, a sprinkling of gray sea salts, and whipped cream if desired.
“https://sundaysuppermovement.com/project/guide-to-apples-plus-best-fall-recipes-ideas-for-sundaysupper” target=”_blank”>A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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