It's Day 3 of #PumpkinWeek! Be following the hashtag on your favorite social channel to see all the yummy goodness we're cooking up this week. And scroll down to see the list of all the other bloggers participating!

This, right here, is an epic use of leftovers, if I do say so myself. 

So, what do you do with barely-stale pumpkin beer bread?

Well, if you're me, you make awesome pumpkin beer bread pudding.

Extra points: I made the bread "healthy"--so that cancels out all the sugar I added to it for THIS recipe, right?

Uhhh... sure.

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:

Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker

Pumpkin Beer Bread Pudding
  • 1 loaf pumpkin beer bread, cubed (I tore mine by hand, you can slice for a prettier presentation)
  • 1 can organic pumpkin puree (or 12 oz of homemade)
  • 3 tbs butter, melted
  • 1 large apple, cubed
  • 5 eggs
  • 2 cups milk
  • 2/3 cup sugar
  • 1 heaping tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • caramel sauce (optional topping)
Preheat oven to 350 degrees F. Butter or grease a square baking dish, or a casserole dish as I have here.

Toss bread with melted butter, set aside.

Whisk together pumpkin puree, eggs, milk, sugar, pumpkin pie spice, and vanilla extract until smooth and well combined. Toss with bread and apple chunks, and pour into baking dish.

Bake for 45 minutes, or until set. The pudding should be moist but spring back when poked. Drizzle with caramel, or apple cider caramel like I have here (recipe coming soon!).


  1. I love when you can make a recipe and already have a plan for the leftovers!

  2. This looks so great- I love bread pudding and not having to throw away food, but make it even better!

  3. Oh my goodness! Beer bread and pumpkins?! What more could you ask for!! Yum!

  4. Wow all those pumpkin recipes sound too good not to try, and this one would be perfect for a fall Sunday brunch!

  5. Omg YUM!! I'm one of those people that love pumpkin anything but this seriously looks phenomenal. Thanks so much for sharing, can't wait to try it!!!!

  6. I love bread pudding, and with pumpkin I bet it’s even better

  7. These look and sound super delicious! Thanks for the ideas!


Post a Comment