There had to be a solution to a dozen failed staling muffins – the muffins pre-dating the more successful apple pumpkin muffins of a couple of days ago. Those first ones weren’t a dismal failure. They just weren’t up to snuff. I wasn’t going to eat them, but I hated to pitch the whole lot of them. Plus, I had a fair amount of streusel topping left over from the apple pumpkin experiment.
So I cubed the staling muffins and made Pumpkin Bread Pudding.
Now I don’t advise you to throw a batch of muffins just to make this, and I do have a follow up pumpkin bread pudding recipe that starts with just plain bread, but if you find yourself in the position of having a bunch of staling pumpkin bread and/or muffins on your hands, especially if you threw walnuts in them, here’s one option –
Pumkin Bread Pudding
Here’s a good starting point for every 2 cups of pumpkin bread cubes, which is what I had. Multiply as needed.
1 cup half and half
1/4 cup pumpkin puree
2 tablespoons brown sugar
pinch of cinnamon (1/8 tsp)
pinch of nutmeg (1/8 tsp or 4-5 grates of fresh)
pinch of salt
1/2 tsp vanilla paste or extract
2 cups pumpkin bread/muffins, cubed
Whisk together all ingredients except the bread in a large bowl.
Butter a dish that will fit your pumkin bread. Arrange cubes evenly in pan. Pour egg mixture over bread. Press down so the mixture soaks in. Preheat oven to 375. Allow cubes to soak for 15 minutes. Sprinkle streusel over the top if desired.
Bake until golden brown and not jiggly. This depends on the size of your pan. I had a shallow layer of bread so mine only took 20 minutes.
If you’re starting with just plain bread, double the pumpkin puree, sugar, cinnamon, nutmeg, a dash of ginger or cloves if you like those and throw in a splash of bourbon if you have it lying around.