Chocolate Cheesecake Pumpkin Doughnut Bread Pudding

While making the pumpkin doughnuts, I was really craving the pumpkin/cheesecake combination and the pumpkin/chocolate combination, So I figured why not combine all three. Thus making Chocolate Cheesecake Pumpkin Doughnut Bread Pudding. I was considering adding chocolate chips to this recipe, but was very happy I did not and went for chocolate ganache instead.

Chocolate cheesecake pumpkin bread pudding

Chocolate Cheesecake Pumpkin Doughnut Bread Pudding


5-6 stale pumpkin doughnuts (I used this recipe)
4 oz cream cheese (softened)
2 Tbsp butter (softened)
1/4 c sugar
3 oz semisweet chocolate (melted and cooled slightly)
4 large eggs
1 c half and half
1/2 c buttermilk
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 tsp vanilla extract
whipped cream (garnish, optional)

For ganache:
1/2 c heavy cream
1/3 c semisweet chocolate chips

  1. Make or buy pumpkin cake doughnuts and let them get stale for 3-5 days. (Alternatively, substitute pumpkin muffins or pumpkin bread).
  2. Cut the doughnuts in half and place in single layer in baking sheet. Broil on low (about 250 degrees Fahrenheit), far from the heat for about 3 minutes per side.
  3. Remove doughnuts from oven and tear into 1-inch pieces.
  4. Beat together softened cream cheese, softened butter, and sugar in large mixing bowl, until smooth.
  5. Add melted chocolate and beat until smooth.
  6. Beat in eggs, one at a time.
  7. Add half-and-half, buttermilk, salt, cinnamon, nutmeg, and vanilla. Mix well.
  8. Stir in pieces of pumpkin doughnuts.
  9. Let bread pudding mixture soak for two hours, covered, in refrigerator.
  10. Preheat oven to 425 degrees (Fahrenheit) .
  11. Spray 4 ramekins with non-stick spray and distribute bread pudding mixture evenly between the ramekins.
  12. Place in preheated oven and bake for 10 minutes.
  13. Reduce heat to 325 degrees and bake for 25-35 minutes or until custard is set (the bread pudding will have puffed up and not look too jiggly or moist in the center).
  14. Place on cooling rack for at least ten minutes.
  15. Serve warm or cold with ganache (directions follow), and whipped cream (if desired).
Chocolate Ganache Directions:
  1. Microwave heavy cream for 1 minute 30 seconds on high, in a microwave-safe bowl.
  2. Remove cream from microwave and stir.
  3. Add chocolate chips and wait 10 minutes.
  4. Stir cream and chocolate mixture until smooth.

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