Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, comforting bread pudding infused with pumpkin puree and cinnamon, studded with bittersweet chocolate chunks for a festive Halloween dessert. This American-inspired Halloween recipe, ready in about 70 minutes, pairs day-old brioche bread, pumpkin puree, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 2 tbsp melted butter and evenly spread 6 cups cubed day-old brioche bread inside.
  2. Step 2: In a large bowl, whisk together 1 cup pumpkin puree, 2 cups whole milk, 1 cup heavy cream, 3 large eggs, 3/4 cup granulated sugar, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the pumpkin custard mixture evenly over the bread cubes, pressing gently to soak. Sprinkle 3/4 cup bittersweet chocolate chunks evenly on top.
  4. Step 4: Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
  5. Step 5: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp.
  6. Step 6: Remove from oven and let cool for 10 minutes. Dust with powdered sugar before serving warm.

Frequently asked questions

How long does Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep day-old brioche bread from drying out.

Can I substitute ingredients in Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding?

American halloween like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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