This, right here, is an epic use of leftovers, if I do say so myself.
My pumpkin beer bread was a success, but since I'm out of the habit of using bread lately it became kind of a burden to keep around.
So, what do you do with barely-stale pumpkin beer bread?
Especially if you're going to a friend's place for a game night?
Well, if you're me, you make awesome pumpkin beer bread pudding.
Extra points: I made the bread "healthy"--so that cancels out all the sugar I added to it for THIS recipe, right?
Pumpkin Beer Bread Pudding
- 1 loaf pumpkin beer bread, cubed (I tore mine by hand, you can slice for a prettier presentation)
- 1 can organic pumpkin puree (or 12 oz of homemade)
- 3 tbs butter, melted
- 1 large apple, cubed
- 5 eggs
- 2 cups milk
- 2/3 cup sugar
- 1 heaping tsp pumpkin pie spice
- 1 tsp vanilla extract
- caramel sauce (optional topping)
Preheat oven to 350 degrees F. Butter or grease a square baking dish, or a casserole dish as I have here.
Toss bread with melted butter, set aside.
Whisk together pumpkin puree, eggs, milk, sugar, pumpkin pie spice, and vanilla extract until smooth and well combined. Toss with bread and apple chunks, and pour into baking dish.
Bake for 45 minutes, or until set. The pudding should be moist but spring back when poked. Drizzle with caramel, or apple cider caramel like I have here (recipe coming soon!).