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Pumpkin and Chocolate Chip Bread Pudding

Menu PartDessert
Pumpkin bread pudding

Indiana Regional Medical Center

Indiana, Pa.

Pumpkin is a favorite in pies and muffins, but the team at Indiana Regional Medical Center, managed by Cura Hospitality, tried something a little different with the seasonal ingredient. To celebrate the flavors and health benefits of pumpkin, they created a bread pudding, an appealing, waste-conscious dessert that starts with day-old bread.


1/2 cup light brown sugar

1/2 cup granulated sugar

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. salt

4 large eggs

2 large egg yolks

1½ cups heavy cream

1 cup whole milk

1 can (16 oz.) pumpkin

1 tsp. vanilla extract

1½ cups chocolate chips

1 loaf day-old white bread, cut into 1-inch cubes


1. Preheat oven to 350 F. In mixing bowl, whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger and salt. 

2. Whisk in eggs and egg yolks. Stir in heavy cream, milk, pumpkin and vanilla until blended.

3. Place bread cubes in a very large mixing bowl. Pour pumpkin mixture evenly over bread cubes; gently toss to coat. Let rest 10 minutes.

4. Pour mixture into a buttered 12- by 8-inch baking dish.  Bake 45 to 50 minutes or until firm. Let cool slightly before serving.

Photo courtesy of Cura Hospitality

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