Description
This Pumpkin Spice Latte Breakfast Bake has all the magic of your favorite fall drink — the creamy pumpkin, the toasty spices, and a hint of espresso — baked into one easy, fork-friendly dish. Think of it as a cross between bread pudding and baked oatmeal. It’s cozy, simple, and perfect for sharing on slow weekends or meal-prepping for the week ahead.
Ingredients
For the Bake:
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6 large eggs
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¾ cup pumpkin purée (not pumpkin pie filling)
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½ cup milk (whole, oat, or almond milk all work)
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¼ cup maple syrup or brown sugar
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1 tsp vanilla extract
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1½ tsp pumpkin pie spice
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½ tsp cinnamon
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Pinch of salt
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Optional: ½ cup rolled oats or 3 cups day-old bread cubes (like brioche or sourdough)
For the Espresso Glaze:
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½ cup powdered sugar
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1 tbsp brewed espresso or strong coffee
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¼ tsp vanilla extract
Instructions
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Preheat the Oven:
Set your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or cooking spray. -
Mix the Custard:
In a large bowl, whisk together eggs, pumpkin purée, milk, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. -
Add Texture:
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If using oats, stir them directly into the mixture.
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If using bread cubes, spread them in the baking dish and pour the pumpkin mixture evenly over the top.
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Soak & Bake:
Let it sit for about 5 minutes so the oats or bread can soak up the custard.
Bake for 30–35 minutes, until the edges are golden and the center is just set. A toothpick should come out clean. -
Make the Glaze:
In a small bowl, whisk together powdered sugar, espresso, and vanilla until smooth. Adjust with more sugar or liquid if needed. -
Cool & Drizzle:
Let the bake cool for 10–15 minutes, then drizzle the espresso glaze over the top before slicing.
Notes
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Serve warm with a dollop of whipped cream, a sprinkle of cinnamon, or a few toasted pecans.
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For a brunch table, place the dish in the center and let everyone help themselves.
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It’s also delicious chilled the next day — a cozy, grab-and-go breakfast
Nutrition
- Calories: 190 cal Per Serving
- Fat: 10g
- Carbohydrates: 16g
- Protein: 9g