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.
Who doesn’t love a nice, hot buttered roll with their holiday dinner? I love all of the various dinner rolls that my family brings to our family potluck-style holiday dinners, but we always seem to throw them out after the meal is over. By the end of the day, the rolls are a bit stale and they don’t tend to reheat very well in the microwave.
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.
Pumpkin Bread Pudding Minis
- 4 cups dinner rolls (torn into pieces)
- 4 eggs
- 1 1/2 cup milk
- 1 cup heavy cream
- 3/4 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 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!