Sometimes when I make a pumpkin pie it disappears so fast there are no leftovers. Other times—especially after a big Thanksgiving meal—there are a few slices left uneaten. This Leftover Pumpkin Pie Bread Pudding is a perfect reason to save those slices, because it transforms leftover pie into a rich, cozy dessert that’s full of fall flavor.
The base is a classic bread pudding: cubed bread soaked in a custard of milk, eggs and sugar. Into that custard I fold chopped pumpkin pie and a generous sprinkling of pumpkin pie spice. As it bakes, the pie melts into pockets of pumpkiny custard throughout the bread, giving each bite a balance of tender custard, spiced pumpkin and lightly crisped edges.
Two slices of pumpkin pie equal about one quarter of a pie, which is what this recipe uses. If your slices are uneven you can add a bit more—the goal is to get small pockets of pie distributed through the pudding. Gently folding the ingredients together helps ensure that the pumpkin pieces are spread so every serving has a few delicious pockets of pie.
This pudding can be served warm or chilled. I like to reheat leftovers briefly in the microwave before serving, then crown each portion with a dollop of whipped cream and a drizzle of caramel for extra richness. The recipe fills a 9-inch square pan and yields about 8–9 servings, making it an excellent way to stretch a few slices of pie into dessert for a crowd. It can also be doubled if you need more.
Leftover Pumpkin Pie Bread Pudding
5–6 cups cubed bread (challah or brioche preferred), about 1/2 large loaf
2 large slices pumpkin pie (about 1/4 of a whole pie)
2 1/4 cups milk (whole or low-fat)
4 large eggs
2/3 cup sugar
2 tsp pumpkin pie spice
2 tsp vanilla extract
1/4 tsp salt
Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan.
Place the bread cubes in a large bowl. Cut the pumpkin pie into roughly 1-inch chunks and add them to the bread.
In a medium bowl, whisk together the milk, eggs, sugar, pumpkin pie spice, vanilla and salt until smooth and slightly frothy. Pour the custard over the bread and pumpkin pieces. Gently press the bread into the custard with the back of a spoon or a spatula, folding enough to distribute the pumpkin chunks and allow the bread to absorb the liquid. Let the mixture stand 10–15 minutes to soak.
Transfer the soaked bread mixture to the prepared baking pan.
Bake 40–45 minutes, until the pudding is set and a knife inserted into the center comes out clean.
Allow the pudding to cool at least 20 minutes before serving. Serve warm or chilled; top with whipped cream and a drizzle of caramel if desired.
Serves 8–9.