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Maple Pecan Coffee Bread Pudding


Makes 4 servings


Inspired by her grandfather’s recipe, Valentina Mussi of @sweetportfolio created this uniquely delicious Maple Pecan Coffee Bread Pudding. Enjoy it with her Maple Pecan Brulée Latte for a pairing that’s true fall perfection.


2 cups brewed Starbucks® Maple Pecan Flavored Coffee

1/2 day-old loaf of brioche bread

7 oz sweetened condensed milk

1/2 cup heavy cream

2 eggs

1/8 teaspoon kosher salt

Cooking spray

Powdered sugar

Store-bought candied pecans (or homemade caramelized pecans, if you prefer)



1.Preheat oven to 350 degrees.

2.Brew coffee and allow it to cool.

3.Cut brioche into small 1-inch cubes. For best results, use bread that’s a couple of days old, or lightly toast fresh bread to give it a crunchy texture.

4.In a large bowl, combine the chilled coffee, condensed milk, heavy cream, eggs, and salt; whisk until fully incorporated.

5.Coat four small 3-oz ramekins with nonstick cooking spray and place brioche cubes inside. Fit as many cubes as you can in each ramekin, leaving room for the coffee mixture.

6.Carefully pour the coffee mixture over the brioche cubes and allow them to fully absorb the liquid. Lightly pat down using a spoon to ensure that the liquid is evenly soaked.

7.Bake for about 45 minutes, or until the centers are golden brown on top. Let them cool for a few minutes, then dust with powdered sugar. Top with candied or caramelized pecans.


Find this recipe and more holiday treats at