Ingredients for Pumpkin Chocolate Chip Bread Pudding
- Frozen Bread Dough
- 4 large eggs
- 2 cups half-and-half
- 1 cup granulated sugar
- Canned Pumpkin
- Vanilla Extract
- 1/4 teaspoon salt
- Cinnamon
- Nutmeg
- Ground Cloves
- Milk Chocolate Chips
- 1/4 cup packed brown sugar
- Whipped cream or vanilla ice cream (optional)
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How to Make Pumpkin Chocolate Chip Bread Pudding
- Preheat oven to 350°F (175°C).
- Remove crusts from 1 (1-pound) loaf of baked bread and cut into 1-inch cubes.
- In a large bowl, whisk together 4 large eggs, 2 cups half-and-half, 1 cup granulated sugar, 1 (15-ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Gently fold in the bread cubes and 1 cup chocolate chips.
- Pour the mixture into a greased 8x8 inch baking pan.
- Let the bread pudding sit for 20-30 minutes to allow the bread to absorb the custard.
- Sprinkle the top evenly with 1/4 cup packed brown sugar.
- Bake for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Let cool for at least 10 minutes before serving. Serve warm with a dollop of whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
747g
Fat
169g
Carbs
70g
