Cinnamon-Spiced Chocolate and Pumpkin Bread Pudding

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

6 cups, cubed day-old brioche bread
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
1 tsp vanilla extract
3/4 cup bittersweet chocolate chunks
2 tbsp, melted butter
for dusting powdered sugar

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Instructions

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.
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.
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.
Step 4: Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
Step 5: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown and slightly crisp.
Step 6: Remove from oven and let cool for 10 minutes. Dust with powdered sugar before serving warm.