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Chocolate Pumpkin Bread Pudding

Serves 12

This rich and creamy dessert is free of dairy and eggs, but will leave everyone feeling indulged. Make-Ahead Tip: Unbaked bread pudding can be made up to 3 days in advance and stored covered in the refrigerator. Bake the pudding according directions right before serving OR bake earlier that day and then reheat for 8-10 more minutes right before serving.


  • 1 cup canned coconut milk, mixed well before measuring
  • 1 (15-ounce) can organic pumpkin puree
  • ½ cup plus 2 tablespoons brown sugar
  • ½ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 10 cups cubed day-old bread of choice (about 10-12 slices of sandwich bread)
  • ¾ cup semisweet chocolate chips (dairy-free)
  • Powdered sugar for dusting


Preheat oven to 350 degrees F. Lightly grease 12 (4-ounce) ramekins or a 9- x13- x 2- inch pan.

In a blender, process coconut milk, pumpkin, ½ cup brown sugar, salt, and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.

If using ramekins: Evenly sprinkle about ½ teaspoon brown sugar into the bottom of each prepared ramekin. Completely fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.

If using a baking pan: Fill the prepared pan with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle 2 tablespoons brown sugar over the top of the mixture. The brown sugar will help the pudding to caramelize on the edges.

Bake for 25-30 minutes until top is lightly browned then let the pudding cool a few minutes. If using ramekins, carve around the edges with a knife to loosen and unmold. If using a baking pan, cut into portions. Garnish with powdered sugar if desired and serve warm.

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