Chocolate Chip Pumpkin Bread Pudding
- Unsalted butter, room temperature, for ramekins
- 6 Tbsp dark-brown sugar, divided
- 1 (15-oz) can of pumpkin puree
- 4 eggs
- 1 cup granulated sugar
- 1–1/2 cups milk
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp allspice
- Pinch of salt
- 1/2 cup semisweet chocolate chips
- 1 day-old loaf of brioche or challah bread, cut into 3/4'' cubes
- 1/3 cup hot water
- Powdered sugar
- Spoon 1 Tbsp of brown sugar into 6 buttered 10-oz ramekins. Set aside on a baking sheet.
- Whisk the pumpkin puree, eggs, sugar, milk, vanilla, all of the spices, and the salt together in a large bowl. Toss in the bread cubes and stir gently to evenly coat. Let the mixture stand for a few minutes.
- Fold in the chocolate chips. Divide the mixture among the prepared ramekins, pressing down slightly to make them level.
- Pour the hot water into the bottom of the baking sheet (the water promotes even baking and a smooth texture) and bake for about 40 minutes, or until the custard is set in the center and the tops are golden brown. (If the bread browns too quickly during baking, loosely cover the top with aluminum foil.)
- Remove the pudding from the oven and cool slightly. To serve, unmold onto plates and dust with the powdered sugar.