This pumpkin bread pudding with pecans, chocolate chips, and caramel drizzle is next-level delicious. It’s warm, gooey, and topped with whipped cream for the ultimate fall dessert!

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Pumpkin Bread Pudding is full of pumpkin flavor filled with dark chocolate chips. Top it off with a drizzle of caramel sauce and a little whipped topping for the perfect fall dessert to serve your family or guests!

One serving pumpkin bread pudding topped with whipped cream and caramel sauce drizzle on a white plate.

I love fall and pumpkin recipes are a big part of it. Things like the crisp and invigorating morning air, the cooler nights that make sleep easier, and warming recipes made with fall ingredients.

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Why You'll Love Pumpkin Bread Pudding
Ingredients
How to Make Pumpkin Bread Pudding
Substitutions
Variations
Equipment
Storage
Top tip
More Pumpkin Recipes
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💬 Comments

Why You'll Love Pumpkin Bread Pudding

Ultimate Comfort Food: Warm, gooey bread pudding is perfect way to get cozy on a chilly day!

Fall flavors: pumpkin bread pudding studded with dark chocolate and drizzled with caramel is a decadent and delicious way to enjoy the flavors of fall.

Perfect fall dessert: ideal for any fall dessert occasion!

Ingredients

Sturdy day old bread
Heavy cream
Canned pumpkin puree
Milk
Granulated sugar
Large eggs
Salt
Pumpkin Pie Spice
Toasted pecans
Unsalted butter
Extra dark chocolate chips
Caramel flavored ice cream topping
Whipped topping

Please see recipe card below for ingredient amounts.

How to Make Pumpkin Bread Pudding

Egg batter ingredients in a mixing bowl.

Step 1: In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside.

Pouring pumpkin egg batter over a bowl of bread cubes.

Step 2: Place bread cubes in a large mixing bowl and toss to coat.

A white bowl with bread cubes, egg batter, pecans, and chocolate chips.

Step 3: add chocolate chips and pecans.

Unbaked pumpkin bread pudding in a mixing bowl.

Step 4: stir until all bread cubes are coated with the pumpkin mixture.

Step 5: transfer bread mixture to a 9x13 baking dish that has been coating with cooking spray.

Overhead image of baked pumpkin bread pudding in the baking dish.

Step 6: Bake in oven at 325 degrees for 1 hour and 15 minutes or until a knife comes out clean when inserted into the center of the pudding.

In a medium sized mixing bowl, whisk together milk, cream, pumpkin, sugar, eggs, salt, and pumpkin pie spice. Set aside.
Place bread cubes in a large mixing bowl. Pour pumpkin mixture over bread cubes and toss to coat.
Add in chocolate chips and pecan pieces.
Transfer bread cubes to a 9x13 baking dish that has been sprayed with cooking spray.
Bake in oven at 325 degrees for 1 hour and 15 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 and whipped cream if desired.

Hint: in place of pressurized cooking spray, I like to keep this pump oil spritzer (affiliate link) filled with olive oil to spritz the baking dish with.

Substitutions

Below are some substitutes you can make in a pinch.

Bread substitute - Instead of white bread, use a homemade challah bread for or a pumpkin flavored challah bread.
Syrup swap: use a drizzle of maple syrup instead of caramel sauce.
Lower fat - substitute whole milk for all of the heavy cream.

Variations

Below are some different ways to add a flavor twist to this pumpkin bread pudding.

Add a Splash of Bourbon: add a little bourbon in the caramel sauce to make it a touch fancy!
Cranberry Twist: stir in ½ cup dried cranberries for a tart, fruity kick.
Espresso Boost: mix in a shot of espresso with the wet ingredients for a subtle coffee flavor that pairs perfectly with the pumpkin, chocolate, and caramel.

See this fireball apple version of this recipe on my website!

Equipment

Large bowl
Medium bowl
Wooden spoon
Hand whisk
9x13 baking dish

Storage

Store leftover pumpkin bread pudding in an airtight container in the fridge up to 3 days. If desired, reheat in the oven for 10 minutes at 350 degrees or microwave until warmed through.

Top tip

If you don't have bread on hand to make this recipe, a great way to get day old bread is at the local grocery story bakery where you can usually find it in the reduced price section. Any study bread will work here that is a day old.

More Pumpkin Recipes

Looking for other recipes like this? Try these:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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