Lucky Me, This Leftover Pumpkin Pie Bread Pudding is Magic!

Lucky Me, This Leftover Pumpkin Pie Bread Pudding is Magic!

by abracashaba
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It’s been a while since I’ve made bread pudding. This recipe just came to me while brainstorming almost like magic!

I had a whole Costco Pumpkin Pie leftover after Canadian Thanksgiving and I knew I needed to repurpose it so that we would actually use it. There was no way we could eat that whole pie without making it into something else, something new.

Bread pudding is so comforting and warm, it’s the perfect Autumnal dessert with the Pumpkin Pie in it.

Bread pudding is also basically fool proof, I don’t think it’s possible to mess it up. Technically it’s “baking” but bread pudding is custard soaked bread, so the only real thing to mix up is a super easy custard. Baking the bread pudding in ramekins saves some time in the oven. You can do one large bread pudding but you will need to bake it for longer.

I like to serve it with French vanilla ice cream and a drizzle of caramel sauce.

 

Pumpkin Pie Bread Pudding

Use leftover pumpkin pie to make this decadent, cozy dessert.
By:
Ingredients
  • 6 Ramekins
  • 3 Croissants, diced
  • 1 1/2 cups Pumpkin Pie, diced

  • ~Custard~
  • 3 eggs
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Half & Half
Directions
Step 1
Preheat the oven to 350 degrees.
Step 2
Spray each ramekin with non stick spray.
Step 3
Roughly dice the croissants and place in the ramekin, each ramekin should have 1/2 a croissant.
Step 4
Place 1/4 cup of pumpkin pie in each ramekin and toss around with the croissant slightly.
Step 5
Make the custard:
Step 6
Beat 3 eggs in a separate bowl. Add brown sugar and mix. Next, add vanilla and mix. Add half of the half & half and mix well, then add the rest of the half & half.
Step 7
Pour the custard equally in each ramekin over the croissant and pie.
Step 8
With a spoon, press on the bread in each ramekin to make sure the custard has been soaking up and the bread is fully submerged.
Step 9
Let the pudding sit for 10-15 minutes and press once again.
Step 10
Bake for 30-40 minutes until it no longer jiggles and the pudding has puffed up.
Step 11
Wait at least 15 minutes before serving. You can eat it right out of the ramekin or scrape the sides with a knife and turn over on a plate.
Step 12
Serve with vanilla ice cream and caramel sauce.