Spiced Pumpkin Bread Pudding with Chocolate Chips

Prep: 20 mins

Cook: 50 mins

Difficulty: Easy

Servings: 8 Servings

Bread pudding is a humble dessert made from basic ingredients like bread, eggs, sugar, and dairy. It is often simply flavored with vanilla and served warm with a generous dusting of powdered sugar. This version, made with a pumpkin custard and laced with orange zest and warm spices, was created with the holidays in mind. Proudly serve it as a Thanksgiving dessert (topped with vanilla ice cream, of course!) to round out your meal or as a sweet Christmas morning breakfast, with a dollop of yogurt and side of bacon, berries, and extra maple syrup.

Ingredients

1 (1-pound) loaf challah, brioche, or white bread
6 large eggs
2 large egg yolks
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
2 teaspoons vanilla extract
1 medium orange
1 (1-inch) piece ginger
6 cups half-and-half
3/4 cup granulated sugar
3/4 cup maple syrup, plus more for serving
1 teaspoon ground cinnamon, plus more for serving
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 small pinch ground cloves
1 small pinch cayenne pepper
Cooking spray or butter, for the baking dish
1 cup dark or milk chocolate chips, preferably Guittard (optional)
Vanilla ice cream or whipped cream, for serving

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F. Cut 1 (1-pound) loaf challah bread into 1-inch cubes (about 8 cups). Arrange in an even layer on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool completely.
Place 6 large eggs, 2 large egg yolks, 1 (15-ounce) can pumpkin purée, and 2 teaspoons vanilla extract in a large bowl and whisk to combine.
Finely grate the zest of 1 medium orange until you have 1 tablespoon. Peel a 1-inch piece of giner and finely grate until you have 1 tablespoon. Place both in a large saucepan. Add 6 cups half-and-half, 3/4 cup granulated sugar, 3/4 cup maple syrup,1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon kosher salt, 1 small pinch ground cloves, and 1 small pinch cayenne pepper. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the liquid starts to simmer, 1 to 2 minutes.
While whisking constantly, slowly pour half-and-half mixture into the egg mixture. Add the bread and mix with a flexible spatula until the bread is evenly coated and mostly submerged. Cover the bowl with the plastic wrap. Refrigerate for at least 12 and up to to 24 hours.
Arrange a rack in the middle of the oven and heat the oven to 325°F. Lightly coat a 9x13-inch baking dish at least 2 inches deep with cooking spray or butter.
Add 1 cup chocolate chips if using to the bread pudding mixture and stir to combine. Transfer to the baking dish and spread into an even layer. Bake until a tester inserted into the center comes out clean, 50 to 60 minutes. The top of the bread pudding should be lightly puffed and dry to the touch, and the center should be slightly jiggly when you shake the pan. Let cool for at least 10 minutes. Serve with vanilla ice cream or whipped cream, a little drizzle of maple syrup, and a dusting of ground cinnamon.