Preparation Info

Pumpkin Chocolate Chip Bread Pudding


  • 1 (22-ounce) loaf of rustic country white bread
  • 1 cup milk
  • 2 1/2 cups half and half
  • 5 eggs
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 3/4 cup Stonewall Kitchen Maple Pumpkin Butter (or roasted/mashed pumpkin or canned pumpkin (NOT pumpkin pie mix)
  • 1/2 cup Stonewall Kitchen Pumpkin Caramel Sauce
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup milk or semi-sweet chocolate chips

  • Pumpkin Caramel Whipped Cream
  • 1 cup whipping cream
  • 2 Tablespoons granulated sugar
  • 3 Tablespoons Stonewall Kitchen Pumpkin Caramel Sauce


  1. Remove crusts from bread and cut into 1-inch cubes.
  2. In a large bowl, combine milk, half and half, eggs, sugars, Maple Pumpkin Butter and Pumpkin Caramel Sauce, vanilla, salt and spices. Whisk until combined.
  3. Add bread and chocolate chips and toss gently. Pour into a greased 8 cup shallow baking dish. Let sit for 20-30 minutes. Bake at 350 degrees F for 40-45 minutes. Pudding is done when puffed and golden and a toothpick inserted in the center comes out clean.
  4. While bread pudding is baking, whip cream in a cold mixing bowl with a whisk attachment until soft peaks are about to form. Whisk in 2 Tablespoons sugar. Gently fold 3 Tablespoons Pumpkin Caramel Sauce into the cream. Serve over warm bread pudding.