Pumpkin Chocolate Bread Pudding

A bit of cardamom spice takes this fall bread pudding to the next level

INGREDIENTS

1 brioche loaf, 8 brioche rolls or 1 loaf challah bread
(12 ounces)
5 large eggs
3 cups whole milk
1 1/2 cups sugar (plus extra)
1 cup pure pumpkin puree
2 teaspoons vanilla extract
1 tablespoon cinnamon (plus extra)
1 to 2 teaspoons ground cardamom
1 Hershey’s Symphony Chocolate Bar with Almonds & Toffee Chips (4.25 ounces), chopped
1 to 2 tablespoons butter
Confectioners’ sugar, for dusting

DIRECTIONS
Preheat oven to 325°F. Cut bread or rolls into one-inch pieces. Spread in single layer on a large baking sheet and bake for 15 minutes to lightly toast the bread. Butter bottom and sides of a baking dish large enough for the bread cubes (or two smaller ones) and sprinkle with sugar and cinnamon.
In a large mixing bowl, whisk together milk and eggs to combine. Whisk in sugar, pumpkin, vanilla, and spices.
Arrange the toasted bread cubes in the prepared baking dish layering with the chocolate. Pour the custard over the bread being sure to coat all of the pieces. Let sit for 15 minutes for the bread to absorb some of the liquid.
Bake for 45 minutes or until the bread begins to puff up and is golden brown and the custard is set. Remove from oven and cool slightly. Dust with confectioners’ sugar before serving. Best served warm. Feel free to add whipped cream or ice cream to your bread pudding if you’re feeling decadent!
Follow Amy Mahon on Instagram @sundaygirleats

Find this and more in the September/October OC Mag