What can you do with pumpkin cake that's on the dry side and a few pears that are on the mushy side? Revamp them into Pumpkin-Pear Bread Pudding...of course!
3 C leftover pumpkin cake or bread, cubed
3 large eggs
3 mushy pears
1/2 C organic granulated sugar
Preheat the oven to 350 degrees and butter a muffin tin or muffin stone. I used the latter. Place all of the ingredients in a large mixing bowl and blend it all together until the bread/cake cubes are softened and everything is moistened. Spoon the mixture into the muffin hollows and bake until the puddings are set, approximately 40 minutes.
For dessert, serve with a scoop of cinnamon ice cream. For breakfast, which is when we ate these lovelies, serve with a dollop of plain yogurt and a splash of maple syrup. And it was a great way to turn a quasi-kitchen flop into a wild success. Delicious!
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