I have always felt that one of the best part of Thanksgiving is the leftovers that you get to bring home, and I love coming up with new ways to use those leftovers outside of the traditional meal.
I found an awesome idea for using leftover dinner rolls, as well as any pumpkin puree you might have left over from that Thanksgiving pumpkin pie! I took a traditional bread pudding recipe, and added a bit of a fall flavor by adding in pumpkin pie spice and a bit of pumpkin puree.
- 4 cups dinner rolls (torn into pieces)
- 4 eggs
- 1½ cup milk
- 1 cup heavy cream
- ¾ cup pumpkin puree
- 1 cup granulated sugar
- ½ tsp salt
- ¼ tsp nutmeg
- ½ pumpkin pie spice
- 1 tbsp cinnamon
- Preheat your oven to 350 degrees and grease a muffin tin.
- Whisk together all ingredients except for the bread in a medium bowl, then fold bread in, evenly coating with the pudding mixture.
- Fill each muffin tin with the pudding mixture and bake at 350 degrees for 30 minutes.
This pumpkin bread pudding also does well in the traditional baking pan, but I love these minis because it’s so easy to keep portion under control – and they’re the perfect size for the little ones!
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