Pumpkin Coffee Cake Bread Pudding with Warm Caramel (dessert or brunch)
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 5 of the 9 cooled servings (about half to two-thirds of the pan; ~750–800 g) cut into 1-inch cubes, plus reserve the remaining chilled Portuguese custard (aim for about 1 to 1 1/4 cups total). leftover Pumpkin Coffee Cake with Portuguese Custard Filling
- 3 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- Pinch of salt
- Caramel sauce or salted-butter caramel for serving (store-bought or quick pan caramel)
- 1 tsp vanilla extract
Directions
- Toss the cubed cake with 1 cup of the chilled Portuguese custard so cubes are lightly coated.
- Whisk eggs with milk, cream, brown sugar, vanilla and a pinch of salt; pour over the cake cubes in a buttered 8-inch square or similarly sized dish, pressing cubes down gently so liquid is absorbed.
- Dot the top with bits of reserved crumble.
- Let rest 20–30 minutes (or refrigerate for up to 6 hours).
- Bake at 350°F until set and golden, 35–45 minutes.
- Serve warm with generous drizzle of warm caramel or a salted caramel sauce and a scoop of vanilla ice cream if desired.