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Special equipment: six 5 3/4-by-3 1/4-inch mini loaf pans
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For the syrup: In a saucepan set over medium-high heat, combine 1 cup water, the brown sugar, cloves, cinnamon, star anise and orange slices.
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Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 8 to 10 minutes.
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Strain with a fine mesh sieve and discard the solids.
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For the bread pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the milk, pumpkin, brown sugar, butter, cinnamon, nutmeg, salt, cloves and eggs.
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In a separate large bowl, combine the bread with all but 1/4 cup of the syrup.
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Reserve the remaining 1/4 cup syrup.
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Pour the milk mixture over the bread and toss gently.
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Toss in 3/4 cup of the cheese, the almonds and raisins, and combine.
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Distribute the mixture evenly among 6 mini loaf pans and bake until a knife inserted in the center comes out clean, 25 to 30 minutes.
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While the pudding is still warm, pour the remaining 1/4 cup syrup over the tops of the loaves and sprinkle with the remaining 1/4 cup cheese.
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Then top each loaf with some crushed cookies for a graveyard dirt effect.
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For the churros: In a medium saucepan, combine the butter, salt and 1 cup water.
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Bring to a boil over medium-high heat.
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Remove from the heat, add the flour all at once and stir quickly with a wooden spoon to combine.
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Beat in the vanilla and then the eggs, one at a time, mixing well before adding the next.
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After adding each egg, the mixture will become glossy but will return to the thick consistency of mashed potatoes when combined.
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Spoon the dough into a pastry bag with a large (3/8- to 1/2-inch) round tip.
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Lightly spray a cookie sheet with nonstick cooking spray or line with parchment paper.
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Pipe 4-inch rows of the dough with at least 1-inch of space between each churro.
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Bake until golden brown and a toothpick comes out clean, 25 minutes.
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Place the cinnamon sugar in a shallow, square baking dish.
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Spray the churros lightly with the cooking spray and dip each one into the cinnamon sugar mixture.
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Roll around to make sure they are well coated.
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Place the melted white chocolate in a piping bag or plastic sandwich bag.
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Snip off the end and quickly drizzle the chocolate over the churros in a zig-zag mummy wrap pattern, and then add candy eyes to the mummies.
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Place the mummies into the bread pudding graves and place a headstone above them.
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Enjoy your spooky treats!
