Pumpkin Espresso Bread Pudding Recipe

This Pumpkin Espresso Bread Pudding is the pumpkin spice to end all pumpkin spice. If you eat it, you will actually transcend all pumpkin spice forever and ever. While such a thought might make you sad, just know that you will no longer be able to feel sadness about pumpkin spice, either. You will have entered a new realm where pumpkin spice doesn’t exist. Some call it heaven. Some call it hell. We call it bread pudding.


20 mins


45 mins




Pumpkin Espresso Bread Pudding

  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp ground ginger
  • 1/8 tsp clove
  • 1/2 tsp salt
  • 2 Tbsp espresso powder
  • 1 cup chopped pecans
  • 4 eggs
  • 2 egg yolks
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 can pumpkin purée
  • 1.5 loaves (21 oz) brioche bread, cubed


Espresso Glaze

  • 1.5 cup confectioners sugar
  • 2 oz hot espresso
  • 1 tsp milk
  • 1/2 tsp vanilla

Pumpkin Espresso Bread Pudding on a wooden cutting board surrounded by cinnamon sticks and star anise

Pumpkin Espresso Bread Pudding

Pumpkin Espresso Bread Pudding

  1. Preheat oven to 350º.
  2. In a large bowl, whisk together sugars, cinnamon, nutmeg, ginger, cardamom, clove, espresso powder and salt.
  3. In a separate bowl, whisk together eggs, egg yolks, heavy cream, whole milk, vanilla and pumpkin. Slowly whisk this bowl’s contents into the dry mixture from step 2. Whisk until a smooth custard forms.
  4. Place bread cubes in a large mixing bowl and pour custard over them. Let soak for 10 mins.
  5. Grease a 6-cup Texas muffin pan with butter. Spoon mixture into each muffin cup so that the custard fills the cup completely and some bread crumbs are piled over the top of the cup lip.
  6. Bake for 45 mins or until set and browned on top. Remove and let cool for at least 10 mins. Remove from tin and serve topped with Espresso Glaze.


Espresso Glaze

  1. When pudding has 20-25 minutes left to bake: in a small bowl, whisk together all ingredients until well-combined. Let sit at room temperature before use.

Pumpkin Espresso Bread Pudding

Chardonnay (Oaked)

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