Air Fryer Chocolate Chip Pumpkin Bread Pudding

Name: Air Fryer Chocolate Chip Pumpkin Bread Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups day-old bread cubes (preferably brioche or challah); 1/2 cup pumpkin puree (canned or homemade); 3/4 cup whole milk; 1/2 cup heavy cream; 3 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup semi-sweet chocolate chips; Butter or non-stick spray, for greasing the baking pan

By AirFryFeast Editorial TeamPublished May 7, 2026 | Updated Oct 20, 2026

Bread cubes soaked in pumpkin custard with chocolate chips and baked in an air fryer.

Start cooking

Air fryerAmericanEasyAir Fryer Friendly

Prep TimeUnder review

Cook TimeUnder review

Total TimeUnder review

Servings6

Temperature320°F / 160°C

Ingredients

Servings6

4 cups day-old bread cubes (preferably brioche or challah)
1/2 cup pumpkin puree (canned or homemade)
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
Butter or non-stick spray, for greasing the baking pan

Instructions

Lightly grease an oven-safe baking dish that fits the air fryer with room for airflow. Use a dish large enough for the mixture with headroom; do not overfill. Cook in batches if the appliance requires smaller dishes.
In a large mixing bowl, whisk together pumpkin puree, milk, heavy cream, eggs, sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and fully combined.
Add the day-old bread cubes to the custard mixture and gently fold until all the bread is coated. Let soak for 5 minutes to fully absorb the custard.
Fold in the semi-sweet chocolate chips evenly throughout the bread mixture.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Preheat your air fryer to 320°F (160°C) for 3 minutes.
Cook at 320°F (160°C), starting to check after 18-22 minutes. Continue until the custard is set and the center reaches 160°F (71°C). Pan depth and appliance affect the time; do not judge by surface browning alone.
Carefully remove the bread pudding from the air fryer and let it cool for 5 minutes. This resting time allows the custard to set and enhances the flavors.
Serve warm, optionally topped with vanilla ice cream or a dusting of powdered sugar for extra indulgence.

Recipe guidance

Soak the bread in the custard before baking. This is a moist bread pudding, not a crisp single-layer food.

Timing note

Allow for preparation, 5 minutes soaking, 3 minutes preheating, cooking until the center is set, any additional batches and 5 minutes resting.

Storage

Store leftover Air Fryer Chocolate Chip Pumpkin Bread Pudding in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.