Pumpkin Bread Pudding

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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!

Course Desserts

Cuisine American

Keyword Pumpkin Bread Pudding

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 557kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1 cup milk
¾ cup heavy cream
1 cup pumpkin puree
½ cup granulated sugar
3 large eggs
⅛ teaspoon salt
1 teaspoon pumpkin pie spice
6 cups bread , stale, day old bread cut into 1' cubes
½ cup chopped pecans
1 cup dark chocolate chips
6 tablespoons caramel flavored ice cream topping (optional)
12 tablespoons Whipped topping (optional)

Instructions

Preheat oven to 325 degrees.
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. Stir 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.

Notes

Nutrition