Ingredients
- 3 slices leftover pumpkin pie
- 3 cups bread cubed (any bread works)
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 2 eggs
- 1.5 cups heavy cream or milk, or split 3/4 cup milk and 3/4 cup of cream
- Syrup and powdered sugar for garnish
Method
- Spray a 9x9 baking pan with nonstick cooking spray.
- Chop the pumpkin pie with the crust into pieces.
- Mix the bread and pumpkin pie together and place into the baking dish.
- In a bowl, whisk together the eggs, cream, spices, sugar and vanilla. Pour the custard over the bread and pumpkin pie.
- Push the bread into the custard. Let sit least 30 minutes for the bread to absorb the custard.
- Heat the oven to 350°F.
- Bake 35 minutes. Let cool 5 minutes before slicing.
- Dust with powdered sugar and serve with maple syrup.
Nutrition
Notes
- Prepare this casserole the night before, cover and refrigerate. Bake straight from the fridge for 40-45 minutes.
- Try this with other flavors of leftover pie like blueberry, cherry, or sweet potato pie.
- This recipe makes a 9x9 casserole; about 4 servings. You'll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9x13 baking dish.
- Serve warm with a dollop of whipped cream, a dusting of powdered sugar, maple syrup or with a scoop of vanilla ice cream for dessert.
- Refrigerate leftovers and warm in the microwave before enjoying.