How do I keep this recipe from turning soggy?

Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.

Can I adjust the seasoning?

Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.

Air Fryer Chocolate Chip Pumpkin Bread Pudding

Name: Air Fryer Chocolate Chip Pumpkin Bread Pudding
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 Jun 17, 2026

Enjoy this warm and cozy Air Fryer Chocolate Chip Pumpkin Bread Pudding—an easy, quick fall dessert combining rich pumpkin puree and sweet chocolate chips into a perfectly crisp yet tender bread pudding. Ready in just 30 minutes, it's a budget-friendly treat perfect for satisfying your sweet tooth any night of the week.

Start cooking

Air fryerAmericanEasyAir Fryer Friendly

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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 a 6-inch round or similarly sized oven-safe baking dish that fits inside your air fryer basket.
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.
Place the baking dish in the air fryer basket and cook for 18-22 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
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

Crispiness Control

Pat the s day-old bread cubes dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.

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.

FAQ

Can I make Air Fryer Chocolate Chip Pumpkin Bread Pudding ahead of time?: You can prep the ingredients and seasoning ahead, but air fry close to serving for the best texture.
How do I keep this recipe from turning soggy?: Cook in a single layer, leave space for airflow, and avoid adding too much oil or sauce before the food has crisped.
Can I adjust the seasoning?: Yes. Keep the same cooking method and adjust salt, spice, herbs, citrus, or sauce to match your taste.