Pumpkin Spice Latte Bread Pudding
The hilarity of this recipe is that I’ve never actually had one of the wildly-popular pumpkin spice lattes that Starbucks (and every other coffee shop now) sells. That’s mostly because I don’t drink coffee. BUT, I do love coffee-flavored desserts. And lately I’ve been on the #pumpkineverything bandwagon. Bread pudding is really just bread baked in a custard–a custard that requires not much more than a few flicks of the wrist with a whisk. This one has pumpkin (a vegetable), eggs, bread, milk, and coffee, so it’s a balanced breakfast, right? I love to bake this in ramekins for easy-to-serve individual portions (as breakfast or dessert)!
- 1/2 cup milk
- 1 tablespoon instant espresso
- 1 cup whipping cream (or whole milk)
- 3/4 cup pumpkin puree (how to make your own)
- scant 1/2 cup sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice (see notes for making your own blend)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 5 cups stale bread, diced
- butter for greasing baking dish(es)
- whipped cream
- ice cream
- powdered sugar
Pumpkin pie spice blend:
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
I personally don't love nutmeg, so I go a little bit lighter on it. You can adjust the relative amounts of spices to your liking.
You can use all whole milk (1 1/2 cups total) instead of cream.
I prefer brioche, challah, or baguettes as the bread, but any neutrally-flavored bread should work (yep, even hotdog buns). You can sub in whole grain or gluten free bread if you wish.
If you're feeling frisky, sub the vanilla for a tablespoon (or two) of bourbon, Bailey's, or Kahlua.
Adapted from Smitten Kitchen's pumpkin bread pudding.