I wonder how many people go into building a trifle with the original intention of creating this layered dessert. Or rather, to salvage a recipe mishap or to recycle an ingredient that's reaching its expiration.
I had two loaves of pumpkin bread which I love plain or with softened cream cheese. But if I don't freeze a loaf it ends up being a bit much for one person to consume.
So I've come up with this Pumpkin Bread Cream Cheese Stuffed French Toast With Streusel Topping and now, my fall pumpkin trifle with cranberry sauce and gingerbread to add a touch of the Christmas holidays as well.
Every trifle must have some creaminess and the vanilla pudding is perfect with cranberries, the spicy pumpkin, citrus, cognac, and gingerbread. Every mouthful is bright, crunchy, smooth, and zesty. It brings the moistness of the pumpkin bread back to life. So, if you have pumpkin bread leftover that's in need of reviving here's your scrumptious solution!
2 cups fresh cranberries
1/2 cup sugar
1 cup pomegranate juice
1 teaspoon orange zest
2 tablespoons Cognac
1 package instant vanilla pudding and pie filling, prepared according to directions on pack
1/2 cup pumpkin puree
1/2 loaf pumpkin bread, cut in chunks
1 1/2 cup pecans, toasted and coarsely chopped
1 cup Stacy's Gingerbread pita chips, broken into pieces (if you can't find these use ginger snap cookies
1 recipe of Maple Cognac Whipped cream
Add cranberries and next 4 ingredients into a sauce pan. Bring to a boil, then turn heat down to medium low and cook until berries are bursting and it thickens, about 20 to 30 minutes. Allow to cool completely. Fold pumpkin into pudding. Set aside.
You can use a traditional trifle bowl or get creative with a jumbo martini glass or one of your choice. If yours is larger than the one showed here you may have to adjust some of the ingredients.
Begin by placing pumpkin bread in the bottom of the bowl. Smooth on a layer of pudding. Sprinkle on some pecans. Then cranberry sauce. More pumpkin bread, pudding, gingerbread chips, and cranberry sauce. Continue layering and finish off with a big dollop of whipped cream. I garnished with some cute little pumpkin wafer cookies. You can use any cookie you want or some of the whole ginger chips.
Refrigerate to chill before serving.