Pumpkin Chocolate Chunk Bread Pudding

Bread pudding is the ultimate comfort dessert. It's great all year round, but I especially like to make it when the temperature starts to dip. This Pumpkin Chocolate Chunk Bread Pudding is a crowd pleasing dessert – one which I definitely plan to serving at my upcoming Halloween bash. It can be made ahead of time and is a recipe my guests will be begging for.


  • 6 cups day old bread cubes (country loaf or French loaf)
  • 1 cup heavy cream
  • 1⁄2 cup whole milk
  • 1 teaspoon pumpkin pie spice
  • 1⁄4 cup Private Selection™ Dark Chocolate Chunks
  • 3 large eggs
  • 1⁄2 cup (15 oz. can) Simple Truth Organic™ Solid Packed Pumpkin
  • 1⁄4 cup sugar
  • 1 teaspoon vanilla extract
  • Caramel Dessert Topping, for serving


  • Spread bread cubes into a rectangular casserole dish and set aside.
  • In a large bowl, whisk together eggs, heavy cream, canned pumpkin, whole milk, sugar, pumpkin pie spice and vanilla extract. Pour over bread cubes. Cover and refrigerate for at least 4 hours or overnight.
  • Remove casserole dish from refrigerator and sprinkle with dark chocolate chunks. Preheat oven to 350°F. Bake for 45 minutes or until bread pudding is set and golden brown.
  • Serve bread pudding with caramel sauce. Enjoy!