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Posted by on Oct 16, 2015 in fall | 0 comments

Pumpkin Spice Latte Bread Pudding

Easy 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)!

Pumpkin Spice Latte Bread Pudding

Yield: 6 servings


  • 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)
  • Optional toppings:
  • whipped cream
  • ice cream
  • powdered sugar
  • cinnamon


  • 1. Heat milk for one minute in microwave or over medium heat on the stovetop, then add espresso powder and stir. No need to boil milk, it just needs to be hot enough to dissolve the espresso. Set aside to cool for a few minutes.
  • 2. In a medium bowl, whisk together cream, pumpkin, sugar, eggs, spices, vanilla, and salt. Add cooled espresso milk.
  • 3. Grease one 8" square baking dish, three 5" (2 cup) ramekins, or six 3" (1 cup) ramekins with butter. Loosely pack bread into dish(es). Divide custard evenly among dishes, pouring so that all the bread gets covered. I prefer to let the bread soak for at least one hour, but 15 minutes will do if you're in a hurry. If you're making these for breakfast, you can cover and allow to soak in the fridge overnight.
  • 4. When you're ready to bake, preheat oven to 350°F. Bake ramekins for 20-25 minutes or a larger dish for 25-30 minutes or until the middle doesn't jiggle and the tops begin to brown.
  • 5. Serve hot with sweetened whipped cream, a scoop of ice cream, a sprinkle of cinnamon or powdered sugar, or all of the above!
  • Notes

    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.

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