Embrace the cozy flavors of autumn with this incredibly easy Pumpkin Spice Latte Bread Pudding – a delightful fall-style dessert that comes together in minutes and is absolutely perfect for any brunch gathering!
As the leaves begin to turn golden and the air takes on a crisp, inviting chill, there’s one flavor that reigns supreme: pumpkin spice. For many, the first sign of fall means indulging in that beloved pumpkin spice latte. I have a confession, though: the closest I’ve gotten to a classic pumpkin spice latte this year is exactly what you’re about to discover – this irresistible bread pudding. And honestly, I’m not mad about it. As a bona fide pumpkin enthusiast, I might be skipping the coffee shop lines, but I am certainly not failing at embracing fall flavors with this glorious bread pudding creation.
There’s something uniquely comforting about a warm, custardy bread pudding, especially when it’s infused with the iconic tastes of autumn. This recipe takes that comfort to the next level, blending soft cubes of French bread with a rich pumpkin-spiced custard, then baking it to golden perfection. It’s a dish that instantly transports you to a cozy fall afternoon, making it an ideal centerpiece for family brunches, holiday breakfasts, or simply a treat to enjoy with your morning coffee.
Is there really much more that needs to be said about fluffy, day-old French bread cubes, soaking up a luscious pumpkin-espresso custard, and then emerging from the oven tender and fragrant, ready to be adorned with a generous snowfall of powdered sugar? Perhaps not, because your mouth should already be watering, anticipating that first delightful bite. This isn’t just a dessert; it’s an experience – a symphony of textures and flavors that embodies the very essence of fall.
Beyond its deliciousness, this Pumpkin Spice Latte Bread Pudding also played a special role recently. In addition to celebrating our favorite fall theme today, we’re also throwing a virtual baby shower for three amazing blogging friends: Ashley, Denise,and Kristine! What better way to celebrate new beginnings and friendships than with a dish that screams warmth and comfort? I seized the perfect excuse to bring a big pan of pumpkin bread pudding to the party – a dish sure to bring smiles all around.
This recipe is truly basic fall baking at its finest, requiring minimal effort for maximum reward. You might think creating such a decadent dessert would be complicated, but I promise you, it’s astonishingly simple. Here’s a quick overview of the straightforward steps to achieve this autumnal masterpiece:
- **Prepare Your Bread:** Begin by cubing up a good amount of stale French bread. Stale bread is key here, as it absorbs the custard without becoming mushy. Toss these bread cubes with a touch of melted butter for an extra layer of flavor and a slightly crispy edge.
- **Whip Up the Custard:** Next, you’ll create the heavenly pumpkin custard. This step is literally a two-minute marvel. Simply whisk together pumpkin puree, eggs, milk, cream, espresso (for that “latte” kick!), vanilla extract, and, of course, a generous helping of pumpkin pie spice. The result is a smooth, fragrant mixture that forms the heart of your bread pudding.
- **Combine and Bake:** Gently combine the seasoned bread cubes with your freshly made pumpkin custard. Make sure every piece of bread is thoroughly coated to ensure a moist and flavorful pudding. Stir in some chopped pecans for a delightful crunch, then pour the mixture into a baking dish. Pop it into the oven, and let the magic happen.
Approximately 30 to 35 minutes later, an agonizingly delicious wait will culminate in your kitchen smelling like a legitimate pumpkin spice factory. The aroma alone is enough to make you fall head over heels for this dish. It’s the scent of autumn baking, of cozy mornings, and of pure comfort, filling every corner of your home.
Once the bread pudding emerges from the oven, slightly golden and perfectly set, resist the urge to dive in immediately (though I wouldn’t blame you!). This is the PERFECT time to “accidentally” spill an entire mountain of powdered sugar on top of your bread pudding beauty. The contrast of the warm, spiced pudding with the delicate sweetness of the sugar creates an unparalleled flavor profile. It’s a visual delight too, transforming a simple dessert into an elegant treat worthy of any special occasion. The powdered sugar isn’t just a garnish; it’s an essential part of the experience, melting slightly into the warm pudding and adding a final touch of indulgence.
Also on the list of delicious “accidents” is eating every single inch of that perfection – a very real possibility once you take your first bite. The soft interior, the slightly crispy edges, the warming spices, and the subtle coffee notes all come together in a harmonious blend that is utterly irresistible. This bread pudding is not just a dessert; it’s a moment of pure culinary bliss, guaranteed to satisfy even the most intense pumpkin spice cravings.
For best results, always use day-old bread. Fresh bread tends to be too soft and can lead to a soggy pudding. French bread, challah, or brioche work wonderfully due to their sturdy texture and ability to soak up the custard without disintegrating. You can also experiment with different nuts, like walnuts or slivered almonds, or even add a handful of mini chocolate chips for an extra layer of decadence. A drizzle of caramel sauce or a scoop of vanilla bean ice cream would also elevate this dish to an even higher plane of dessert heaven. This Pumpkin Spice Latte Bread Pudding is truly a versatile recipe that welcomes your personal touch.
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Pumpkin Spice Latte Bread Pudding
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10 minutes
30 minutes
40 minutes
6 servings
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup heavy whipping cream
- 1/4 cup brewed espresso
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 3 cups day-old crusty bread cubes French bread works best
- 1/4 cup melted butter
- 1/4 cup chopped pecans
- Powdered sugar for serving
Instructions
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Preheat oven to 350F (175C). Lightly grease a 9×13 inch baking pan. Set aside.
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In a medium bowl, whisk together the pumpkin puree, coconut sugar (or brown sugar), large eggs, milk, heavy whipping cream, brewed espresso, vanilla extract, and pumpkin pie spice until smooth and well combined. In a separate large bowl, toss the bread cubes with the melted butter until evenly coated. Gradually pour the pumpkin mixture over the buttered bread cubes, stirring gently until all the bread is thoroughly saturated. Fold in the chopped pecans.
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Scrape the bread pudding mixture into the prepared baking pan, spreading it evenly. Bake at 350F (175C) for 30-35 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted into the center should come out mostly clean. Serve the bread pudding warm, generously dusted with powdered sugar on top. Enjoy this delightful fall treat!
Tried this recipe?
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Now, onto the wonderful baby shower goodies! This celebration is a heartwarming reminder of the incredible community that exists within the food blogging world. It’s a joy to come together, even virtually, to share recipes and well wishes for our friends starting new chapters. Make sure you click around to all these amazing blogging gals’ recipes and prepare to drool a bit from the sheer deliciousness on display. A massive congratulations to Ashley, Denise, and Kristine on their exciting journeys into parenthood! ♥ We are all so thrilled for you and can’t wait to see what amazing things lie ahead.
For more delectable fall treats and inspiration, check out these fantastic recipes from our fellow food bloggers:
Roasted Butternut Squash Falafel Bites by She Likes Food
Maple Walnut Twice Baked Sweet Potatoes by Savory Nothings
Buttermilk Pumpkin Donuts by A Latte Food
Easy Pumpkin Danish by Pumpkin N’ Spice
Mini Pumpkin Cheesecakes by Live Well Bake Often
Pumpkin Pie Crumb Bars by Bakerita
Mini Apple Crisps by Life Made Sweeter
Spicy Apple-Tomato Salsa by Floating Kitchen
Pumpkin Spice Latte Bread Pudding by Whole and Heavenly Oven
Cinnamon Apple Brie Crostini by Flying on Jess Fuel
Apple Pie Bars by Bake.Eat.Repeat
Honey Apple Butter Greek Yogurt Dip by My Sequined Life
Butternut Squash Hummus with Spiced Pepitas by Flavor the Moments