My first thought, why did I have leftover Bourbon Butternut Squash Olive Oil Cake? Well, why complain right? With leftover cake, it was time to make a fun non-traditional bread pudding- a sweet blend of flavors, and tart apples in every bite. The bourbon flavor is not present, just a perfect mix of sweetness. To keep the bourbon love rolling, just serve this bread pudding with a shot of bourbon! Time to dive in and grab a huge spoonful of Apple Bread Pudding!
This bread pudding included sweet happiness from the cake, and the apple. To minimize the sugary love, you could exclude the 1/4 cup of brown sugar from the recipe, or use only a couple tablespoons of honey. You definitely do not want to add too much sugar, it could make your teeth start to tingle.
Since I actually had a half of my Bourbon Butternut Squash Cake. This recipe has a smaller yield, but will still serve four. If you use the whole cake, then you should definitely have leftovers…..bonus!!!
Since I adore making bread pudding, here are a couple other recipes to try: Bourbon Bread Pudding with Leftover Pan de Muertos, Banana Chocolate Bread Pudding, Apple Craisin Bread Pudding.
15 minPrep Time
25 minCook Time
40 minTotal Time
Note: If you do not have leftover bourbon butternut squash cake, recipe link in beginning of post.
Preheat oven to 350 degrees F. Spray four ramekins with coconut oil cooking spray.
In medium mixing bowl, mix together almond milk, egg, brown sugar, diced apples, cinnamon, cardamom.
Add diced bourbon butternut squash cake and let cake soak in milk mixture for 1-2 minutes.
Add soaked cake to four ramekins, fill all the way to the top.
Bake for 20-25 minutes depending on oven, until golden brown.