Pumpkin season is here, and there’s no better way to celebrate than with this Pumpkin Chocolate Chip Bread Pudding. It’s rich, creamy, spiced with pumpkin pie spice, and studded with melty chocolate chips in every bite. The custard base soaks into fluffy cubes of brioche-style bread, creating a dessert that’s cozy, comforting, and completely irresistible.

This bread pudding is just right for fall gatherings, Thanksgiving dinner, or any time you want a make-ahead dessert that feels special without being fussy. Top it with caramel sauce and serve it warm with a scoop of vanilla ice cream, or keep it plain. It’s up to you!

Why You’ll Love Pumpkin Chocolate Chip Bread Pudding

Perfect fall flavors: Pumpkin, warm spices, and chocolate come together beautifully.
Easy prep: Just whisk, stir, and bake — no complicated steps.
Feeds a crowd: Makes 10–12 servings, perfect for holidays or potlucks.
Make-ahead friendly: Can be baked ahead and reheated before serving.
Versatile topping options: Caramel, whipped cream, or ice cream all work beautifully.

Ingredients Needed To Make Pumpkin Chocolate Chip Bread Pudding

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

Egg-based or brioche-style bread, cubed
Heavy cream
Milk
Pumpkin pie spice
Pumpkin puree
Granulated sugar
Eggs
Vanilla extract
Chocolate chips
Butter (for greasing the dish)

Variations, Tips, and Substitutions

Bread options: Brioche, challah, or even leftover dinner rolls all work well. Stale bread is best because it soaks up the custard more evenly.
Make it extra chocolatey: Swap half the chocolate chips for chunks of dark or milk chocolate.
Add texture: Sprinkle chopped pecans or walnuts on top before baking for crunch.
Dairy swap: Use half-and-half instead of milk and cream if that’s what you have on hand.
Serving tip: Top with vanilla ice cream or whipped cream for the ultimate holiday dessert.

Oven Temperatures

Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.

How To Make Pumpkin Chocolate Chip Bread Pudding

Preheat oven to 350°F and butter your baking dish, placing it on a cookie sheet for easy cleanup.
In a large mixing bowl, whisk together the cream, milk, pumpkin pie spice, pumpkin puree, sugar, eggs, and vanilla.
Stir in the cubed bread until every piece is coated in custard.
Spread half the bread mixture into the dish, pressing it down lightly. Sprinkle with half the chocolate chips.
Add the remaining bread mixture on top, press down again, and finish with the rest of the chocolate chips.
Bake for about 1 hour, until the custard is set and the top is golden.
Remove from oven and let rest for 1 hour before serving to allow the custard to finish setting.
Serve warm, drizzled with caramel sauce if desired.

Commonly Asked Questions

Can I make this Pumpkin Bread Pudding ahead of time?

Yes! You can bake it up to a day in advance, let it cool, then cover and refrigerate. Reheat in the oven at 325°F until warmed through before serving.

How do I store leftovers?

Store leftovers tightly covered in the refrigerator for up to 4 days. Warm individual servings in the microwave or reheat in the oven for the best texture.

Can I freeze bread pudding?

Yes. Wrap the cooled bread pudding tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.

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