Chocolate-Pumpkin Bread Pudding Recipe (2024)

There are several types of coconut milk. There is the coconut milk by the thai food and then there are less expensive brands on the milk isle, near condensed milk and baking goods. Is there a difference?

This dessert was a big hit at the dinner party I took it to. I served it a la mode with French vanilla ice cream. That negates the vegan nature of the recipe - Coconut Bliss would serve just as well. Letting it sit for a while and then reheating just before serving enhanced the flavors. I wasn't successful with the light browning of the sugar on top; perhaps more sugar was needed, but I liked that the dish wasn't too sweet.

I added healthy splash of maple syrup in addition to the brown sugar and it kept the dish extra moist!

The comments were really helpful. I halved the recipe, used dried cubes from a store-bought brioche, and baked the mixture in a deep 8” square dish. It was perfect. It served 4 people. No leftovers! Next time I might add chopped walnuts.

Either is fine, as long is it is not the kind sold in quarts or larger for drinking.

I served this to a large group of non-vegans and everyone loved it and had seconds. Like Karen M, I had trouble getting the sugar to caramelize on top, but it was pretty easy to make (I just used a baking dish) and tasted amazing. It was really good the next day as well, slightly warmed.

I found this to be WAY too heavy on the spices, especially the nutmeg. I could barely tolerate it. If I dare attempt this recipe again, I will use no more than 1/2 tsp nutmeg.

• 1/2 t cinnamon• 1/4 t other sices• salt, brown sugar the same• 1 1/4 cup of coconut milk (it was a little dry)• add 2 T vegan butter to puree• add another 2T cubed butter to topping with brown sugar• serve with whipped coconut cream

This has been our Thanksgiving dessert instead of pumpkin pie for at least 5 years. We (including a child) like it just as written, including the spice levels. I think it is better with regular coconut milk rather than light coconut milk. I use the Thai canned coconut milk. For convenience I make it in a baking pan rather than in ramekins. Leftovers can be cut in small pieces, wrapped individually, and frozen. They are a tasty addition to a lunch box and thaw by lunch time.

I made to order but super dry , maybe ratio of liquid to bread was off or bread was too fresh, seemed heavy on the spice as well and not pleasing to look at all. Nothing like the mouth watering picture. I may try again because I love bread pudding and love that this doesn't have all the egg and cream.

This did not work for me. Dry and flavorless, despite all the great spices and coconut. Looked nothing like the photo. Served for book club, a letdown. The book was good though.

Made with banana instead of pumpkin. No sugar in the mix, just a big splash of molasses. Added cocoa power instead of chocolate chips. I used less bread than the recipe because that’s all I had.

I cut spices in half (I did 1t "cake spice" 1/2t cinnanom), used the whole 15oz can of coconut milk, did maple syrup instead of brown sugar, and baked in an 8x8. So delicious! Liked by vegans and omnivores alike.This recipe is also very adaptable if you need to accommodate dietary restrictions. I poured a bit of the blended sauce into ramekins and mixed puddings for individual guests, eg sub gluten-free bread, sub dried fruit for the choc chips... will be doing this again.

I made this today and the flavors were amazing. My one concern was that it was a bit too mushy and almost tasted undercooked. The 25-30 min might not be enough time in the oven for me.

An 8x8 glass pan works better than a 9x13. Bread pudding should be a little thick and creamy. When I spread the mixture in the larger pan it was too thin. (If you aren’t vegan, consider the following changes: replace coconut milk with buttermilk or kefir, add two egg yolks, and after topping with brown sugar, drizzle 2-4 tablespoons of melted butter.) This is a great base recipe that can probably handle endless variations. Enjoy!

Like a hug to the tummy -- make this with confidence. Used the whole bag of chocolate chips (mostly to save myself from eating them by the handfull later but more chocolate does NOT hurt this dish in any way). Also: I mixed the "batter" using a hand mixer -- no need to dirty up your blender. Pairs very nicely with a good stout. When tearing the bread I filled the 9x13 dish before greasing it to get the right amount of bread chunks. Revisit first sentence and enjoy.

I made a version with what I had in my fridge: two large bananas instead of the pumpkin pure; 1/2 cup of condensed milk instead of the sugar, and oat milk to complete the volume listed for the liquid ingredients. It worked wonders, so another option to play with.

Powdered ginger or fresh?

I don’t often comment, but as written, this recipe calls for *way* too much spice. I can’t even imagine how it tastes good for anyone with that amount! I thought it seemed heavy-handed, but I don’t make pumpkin things often, so just went with it. Now I see that I should have looked at “all” the comments and not just “helpful” comments: many people are calling for smaller amounts. I will definitely try this again following that advice, because otherwise it is easy and seems delish.

I will be using actual pumpkin chocolate bread to make this bread pudding.

In my opinion, there is way too much spice here. It’s cloying and overpowering. The color was also very unpleasing to the eye. I ended up using a very small but to top a bowl of oatmeal because the flavor it way to strong on its own.

This was nothing short of amazing. I’ve never made bread pudding before and wasn’t sure which type of bread to use, and I was too lazy to let it dry out, so I used a loaf of fresh ciabatta because it’s dense. Worked great!Based on others’s recommendations, I reduced the spices to a little over half of what the recipe calls for. It was good, but next time I’ll try the full amount. I will absolutely make this again. Plus it’s soooooo easy!!

I was impressed at how well this came together. Of course, it doesn't have the egginess of a normal bread pudding, but I didn't miss that. And, I used white chocolate chips. Can't wait to make this again!