Get your pumpkin spice latte fix in this SUPER easy fall-style bread pudding that comes together in minutes and is so perfect for any brunch!
I have a confession. The closest I’ve gotten to a pumpkin spice latte this year is what you’re currently looking at: this bread pudding.
As a pumpkin enthusiast I’m probably failing at fall right now, but definitely not with my bread pudding intentions.
Is there much that can be said about little french bread cubes baked in a pumpkin custard and covered with mountains of powdered sugar? Not much, cause your mouth should be full of it.
OOOH. Also, in addition to our fall theme today, we’re having a baby shower for Ashley, Denise, and Kristine!! (more on that at the bottom of the recipe) I obviously had every excuse to bring a pumpkin bread pudding to the party.
Basic fall baking right here, y’all. All you’ll need to do for this bread pudding is as follows >>>
a) Cube up a bunch of stale French bread and toss ’em in melted butter.
b) Make your pumpkin custard. << literally two minutes and you’ve got it.
c) Toss it all together with your bread cubes and pecans and throw ‘er in the oven.
Approximately 30 anguishing minutes later your kitchen should smell like a legit pumpkin factory.
Oh, and now would be the PERFECT time to “accidentally” spill all the powdered sugar on top of your bread pudding beauty.
Also on the list of accidents: eating every single inch of that perfection. 😍😍
- 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
- Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
- In a medium bowl, whisk pumpkin, sugar, eggs, milk, cream, espresso, vanilla, and pumpkin pie spice. In separate bowl, toss bread cubes with butter then gradually stir in pumpkin mixture until bread cubes are evenly coated. Stir in pecans.
- Scrape bread pudding into prepared pan. Bake at 350F 30-35 minutes or until custard is set and top is slightly golden brown. Serve bread pudding warm with powdered sugar on top. Enjoy!
Onto the baby shower goodies!! Make sure you click around to all my best blogging gals recipes and get ready to drool a bit too. Congratulations Ashley, Denise, and Kristine! ♥
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