Best 2 Chocolate Pumpkin Bread Pudding Recipes

Indulge in the delectable flavors of Chocolate Pumpkin Bread Pudding, a symphony of autumnal flavors and textures that will tantalize your taste buds. This classic dessert combines the comforting warmth of pumpkin bread with the richness of chocolate, resulting in a moist, decadent treat perfect for cozy fall gatherings. With three variations to choose from, this recipe offers something for every palate. The classic Chocolate Pumpkin Bread Pudding features a tender pumpkin bread base studded with chocolate chips and crowned with a creamy custard. For a touch of indulgence, the Chocolate Pumpkin Bread Pudding with Salted Caramel Sauce adds a drizzle of luscious salted caramel sauce, creating a delightful balance of sweet and savory. And for those who love a boozy twist, the Chocolate Pumpkin Bread Pudding with Bourbon Sauce is infused with the smooth, smoky notes of bourbon, elevating this dessert to a new level of sophistication. No matter your preference, these Chocolate Pumpkin Bread Pudding recipes promise an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

Pumpkin Bread Pudding with White Chocolate Sauce image

This old-fashioned treat is so warm and comforting on chilly evenings. Pumpkin gives it great seasonal appeal, and the white chocolate sauce makes it even more irresistible. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 large eggs, lightly beaten
1-1/2 cups canned pumpkin
1 cup heavy whipping cream
1 cup half-and-half cream
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
5 cups cubed day-old French bread
WHITE CHOCOLATE SAUCE:
8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream

Steps:

In a large bowl, combine the first 9 ingredients. Add bread cubes; stir to coat. Let stand for 15 minutes. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, heat white chocolate and cream. Cook and stir over low heat until chocolate is melted. Cool until thickened, about 10 minutes. Serve sauce warm with warm pudding. Refrigerate leftovers.

Nutrition Facts : Calories 688 calories, Fat 42g fat (25g saturated fat), Cholesterol 180mg cholesterol, Sodium 415mg sodium, Carbohydrate 68g carbohydrate (50g sugars, Fiber 3g fiber), Protein 11g protein.

CHOCOLATE-PUMPKIN BREAD PUDDING

Chocolate-Pumpkin Bread Pudding image

This warm pumpkin bread pudding from Chloe Coscarelli, the vegan chef and cookbook author, is generously-spiced and studded with semisweet chocolate chips. It's a rich and creamy dessert that's free of dairy and eggs but will leave everyone feeling as if they have indulged.

Provided by Tara Parker-Pope

Categories dessert

Time 1h

Yield 14 servings

Number Of Ingredients 12

Ingredients

1 cup coconut milk
1 15-ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)

Steps:

Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.
If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 213 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

Use fresh pumpkin puree for the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but make sure to drain it well before using it.
Use a good quality chocolate. A higher quality chocolate will give your bread pudding a richer flavor.
Don't overmix the batter. Overmixing will make your bread pudding tough.
Bake the bread pudding until it is set in the center. A toothpick inserted into the center should come out clean.
Serve the bread pudding warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Chocolate pumpkin bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover pumpkin puree, and it is also a fun and festive dessert to serve at Halloween or Thanksgiving.