Pumpkin Spice Latte Bread Pudding Recipe

If you’re a sucker for all things pumpkin spice, you’re in for a treat! This Ultimate Pumpkin Spice Latte Bread Pudding combines the cozy flavors of your favorite fall drink with the decadence of bread pudding, topped off with a luscious caramel drizzle. It’s warm, comforting, and the perfect dessert (or breakfast—we won’t judge) for autumn gatherings. Trust me, this recipe will make your kitchen smell heavenly!

Bread pudding has always had a special place in my heart. Something about the way it melds humble ingredients like bread, milk, and eggs into a rich, custardy dessert feels almost magical. And when you add the flavors of pumpkin spice latte to the mix, it’s like fall wrapped up in a dessert. Ready to dive in?

The Story Behind Pumpkin Spice Latte Bread Pudding

Bread pudding is one of those timeless desserts that trace its roots back to frugal home cooks making use of stale bread instead of letting it go to waste. Over the centuries, it has evolved into a cherished dessert with endless variations. Pumpkin spice, on the other hand, is a modern flavor phenomenon that has become synonymous with fall. Combining the two feels like a natural progression, doesn’t it?

Personally, this recipe was born out of my love for pumpkin spice lattes and my habit of overbuying bread during the fall season. One day, I found myself with an extra loaf of brioche and a fresh batch of homemade pumpkin spice syrup. The rest, as they say, is history! This dish is perfect for chilly mornings or as the grand finale for a Thanksgiving dinner.

The caramel drizzle is the cherry on top—well, more like caramel on top—but you get the idea. It ties the flavors together and adds that extra touch of indulgence. Plus, who doesn’t love a little drizzle action?

Ingredients You’ll Need

Let’s talk ingredients! Each component plays a crucial role in making this bread pudding the ultimate fall dessert:

• Bread: Brioche or challah works best here. They’re buttery and soft, soaking up the custard beautifully. If you don’t have these, French bread is a solid substitute. Stale bread is actually preferable since it absorbs liquid better.
• Pumpkin Purée: Make sure to grab canned pure pumpkin, not pumpkin pie filling. If you’re feeling ambitious, you can roast your own pumpkin and blend it into purée.
• Eggs: Essential for binding the custard together. Large eggs are ideal.
• Milk & Cream: A combination of whole milk and heavy cream creates the perfect custard base. You can substitute with plant-based milk and coconut cream for a dairy-free option.
• Pumpkin Spice Syrup: Homemade is always better, but store-bought works fine too. Look for one with real spices and minimal additives.
• Coffee or Espresso: Brewed coffee adds that latte vibe. Espresso is my favorite for a bold flavor punch.
• Caramel Sauce: Use your favorite brand or make it from scratch. A salted caramel option adds a lovely depth.
• Spices: Ground cinnamon, nutmeg, ginger, and cloves bring the pumpkin spice profile to life.

Pro tip: If you want an extra kick, add a splash of vanilla extract or a pinch of cardamom!

Equipment You’ll Need

You don’t need fancy gadgets, but a few tools will make the process smoother:

• Baking Dish: A 9×13-inch dish is perfect for even cooking. You can use a smaller dish for a thicker pudding, but adjust the bake time accordingly.
• Mixing Bowls: You’ll need at least one large bowl for the custard and another for whisking smaller ingredients.
• Whisk: A sturdy whisk helps blend the custard smoothly without lumps.
• Knife: For cutting the bread into cubes.
• Measuring Cups and Spoons: Precision matters in baking, so make sure you measure everything accurately.

If you don’t have a whisk, a fork works in a pinch, but you’ll need a little extra elbow grease. And while a baking dish with taller sides is ideal, a deep cake pan can work as a substitute.

How to Make Pumpkin Spice Latte Bread Pudding

Here’s the step-by-step process for making this autumnal delight:

1. Prep the Bread: Cut your bread into 1-inch cubes and spread them out on a baking sheet. Let them sit out overnight to dry, or toast them gently in the oven at 300°F (150°C) for about 10 minutes.
2. Make the Custard: In a large bowl, whisk together 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, 1 cup (240 ml) pumpkin purée, 4 large eggs, ½ cup (120 ml) pumpkin spice syrup, ½ cup (120 ml) brewed coffee, and 1 teaspoon ground cinnamon. Add a pinch of nutmeg, ginger, and cloves for extra spice.
3. Combine Bread and Custard: Add the bread cubes to the custard mixture, gently pressing them down to ensure every piece is soaked. Let it rest for 10-15 minutes so the bread absorbs the liquid.
4. Transfer to Baking Dish: Grease your baking dish and pour the soaked bread mixture in. Spread it evenly and press lightly to compact it.
5. Bake: Preheat your oven to 350°F (175°C). Bake the bread pudding for 45-55 minutes, or until the top is golden brown and the center is set. You can test with a knife—the custard should no longer be runny.
6. Add Caramel Drizzle: Let the bread pudding cool for 10 minutes, then drizzle generously with caramel sauce before serving.

Keep an eye on the pudding while it bakes. If the top browns too quickly, cover it lightly with foil. And don’t skip the cooling step—it helps the custard set and makes serving easier.

Cooking Tips & Techniques

To make sure your bread pudding turns out perfectly each time:

• Don’t skimp on soaking the bread. Dry bread absorbs the custard better, preventing a soggy dessert.
• Use stale bread for the best texture. Fresh bread can get mushy, so let it dry out first.
• For a crispier top, sprinkle a little granulated sugar on the surface before baking.
• If you’re short on pumpkin spice syrup, you can make a quick version by mixing maple syrup with pumpkin spice seasoning.
• Serve warm for the ultimate cozy experience, but it’s also delicious chilled.

And here’s a bonus tip: If you want to make individual servings, bake the mixture in ramekins instead of a large dish. Adjust the bake time to 25-30 minutes for smaller portions.

Variations & Adaptations

Here are some ways to tweak the recipe to suit different tastes or dietary needs:

• Dairy-Free: Use almond milk or oat milk and coconut cream for the custard. Make sure your caramel sauce is dairy-free too.
• Gluten-Free: Substitute the bread with a gluten-free loaf. Dense gluten-free bread works better than airy varieties.
• Extra Spicy: Add a teaspoon of chai spice mix for a spicier flavor profile.
• Nutty Twist: Sprinkle chopped pecans or walnuts over the top before baking for added crunch.
• Chocolate Lover’s Version: Mix in chocolate chips or drizzle with chocolate sauce instead of caramel.

One variation I adore is swapping the caramel drizzle for a maple glaze during peak maple season. It’s a game-changer!

Serving & Storage Suggestions

Here’s how to get the most out of your bread pudding:

• Serving: Serve warm with a drizzle of caramel sauce and a dollop of whipped cream. Pair with a hot cup of coffee or tea.
• Storage: Cover leftovers tightly and store in the refrigerator for up to 3 days.
• Reheating: Warm individual portions in the microwave for 30-40 seconds or reheat the whole dish in the oven at 300°F (150°C) for 10-15 minutes.
• Freezing: Freeze bread pudding for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before reheating.

Pro tip: The flavors deepen after a day in the fridge, so leftovers might taste even better!

Nutritional Information & Benefits

While this bread pudding is an indulgent treat, it has a few redeeming qualities:

• Calories: Approx. 350 per serving (without caramel drizzle).
• Pumpkin Benefits: Packed with Vitamin A and fiber, pumpkin contributes to eye health and digestion.
• Protein: Eggs provide a good dose of protein.
• Dietary Considerations: Easily adaptable to be dairy-free or gluten-free.
• Allergens: Contains eggs, dairy, and gluten unless substitutions are made.

Enjoy in moderation, but don’t stress too much—it’s all about balance!

Conclusion

This Ultimate Pumpkin Spice Latte Bread Pudding is everything fall desserts should be—warm, comforting, and full of flavor. Whether you’re serving it for brunch, dessert, or sneaking bites straight from the dish, it’s sure to be a hit. The pumpkin spice latte inspiration brings a modern twist to a classic treat, making it unique yet familiar.

I love this recipe because it feels like a big, cozy hug in food form. Plus, it’s endlessly customizable, so you can make it your own. Don’t forget to leave a comment if you try it—I’d love to hear how you put your spin on it!

Now go grab your apron, and let’s make some magic in the kitchen!

FAQs

Can I make this ahead of time?

Yes! You can assemble the bread pudding and refrigerate it overnight. Bake the next day for a fresh, warm dessert.

What’s the best bread to use?

Brioche and challah are ideal for their soft texture and rich flavor, but French bread works too.

Can I skip the coffee?

Absolutely! If you’re not a coffee fan, just omit it. The pudding will still be delicious.

How do I make homemade caramel sauce?

Combine sugar, butter, and cream in a saucepan and cook until it thickens. Add a pinch of salt for depth.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F (150°C).

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