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Thanksgiving Take 2 Recipe: Pumpkin Bread Pudding


Photo Credit: Coffee-Mate

Today is all about using up those Thanksgiving leftovers in a new and creative way! Need something to do with all that turkey? Try our TURKEY POT PIE! How about apple pie, we have you covered! Try this APPLE PIE SMOOTHIE! And we even have a great idea for your leftover pumpkin bread! Turn it into warm and inviting pumpkin bread pudding!

Pumpkin Bread Pudding {Recipe compliments of: Kristine Quattrone of Q Events catering}
What you’ll need:
¾ loaf baguette, cubed
1 ¼ cup pumpkin pie filling
3/4 cup Coffee-mate Brown Sugar Maple Latte creamer
1 ½ cup milk
3 large egg yolks
2 Tbsp. granulated sugar
1 Tbsp. pumpkin pie spice

What to do:
1. Preheat the oven to 350 degrees F. Combine your leftover coffee creamer and milk in a small saucepan over medium heat and bring to a simmer.

2. Scoop remaining pumpkin pie filling into a separate bowl and whisk in yolks, sugar and pumpkin pie spice. Slowly whisk in hot cream mixture until combined. Strain the custard into a clean bowl and set aside.

3. Take leftover bread loaf or dinner rolls and cut into cubes. Scatter bread cubes in a buttered 9- by 9-inch baking dish or pan. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Top with sprinkle of pumpkin pie spice. Let sit for about 15 minutes to allow the bread to soak in the custard.

4. Place the pan in the oven and bake about 50 to 60 minutes. Remove from the oven and cool for at least 30 minutes before serving.

Read more from bell’alimento {Paula} on her Food Blog, Twitter & Facebook.

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