5 Leftover Fruitcake Recipes

Fruitcake Slice hero

Eating a decadent fruitcake during the holiday season is one of the oldest and most enduring holiday traditions. However, once the holiday festivities come to a close, you may be wondering what to do with leftover fruitcake. But don’t fret, this gives you the opportunity to make something creative and delicious with the remaining fruitcake that’s left behind. Instead of serving simple slices, treat your friends and family to a fruitcake experience that is equally scrumptious the first, second, and third time around.

Fruitcake Bread Pudding

Consider using fruitcake as the base for a holiday bread pudding. Bread pudding made with fruitcake is one of the easiest leftover fruitcake recipes to make, and it will disappear as soon as you put it on the table – yes, it’s that delicious. Our fruitcake bread pudding recipe is simple and sweet: Cut or tear your leftover fruitcake into bite-size pieces, and arrange the bits in a baking dish. Combine milk, sugar, and eggs, and pour the mixture over the fruitcake. Place the baking dish into the fridge for 3-4 hours, and then pop it into the oven for 30 minutes. Serve with a dollop of cinnamon whipped cream, and voila –the perfect fruitcake bread pudding. No one will forget this warm, sweet treat!

Simple Parfaits

Give your parfait the perfect holiday twist by adding leftover fruitcake to the mix. Crumble a few slices to whatever consistency you like, and gather your other ingredients – like Greek yogurt and fresh berries – to prepare a healthy snack or pudding. Don’t forget to add some freshly whipped cream to your creation. Now, just layer the ingredients into a parfait or wine glass, and you’re ready to serve.

Fruitcake Petits Fours

If you’re serving buffet-style this holiday season, here’s a way to add leftover fruitcake to your dessert table. Start with our DeLuxe Fruitcake Petites, and coat them with a petits fours glaze of confectioner’s sugar, corn syrup, and vanilla and almond extracts. Now, decorate with bits of green and red maraschino cherries for a holly, jolly look. Your fruitcake petits fours are now ready to share and enjoy!

Fruitcake French Toast

Keep the holidays going by making fruitcake the star of the morning-after breakfast table. Slice leftover fruitcake into 1-inch slices and dip each slice into a mixture of beaten eggs and milk. Fry over medium heat until the slices are cooked through, making sure to brown each side. When served, top each slice with fruit and whipped cream for a decorative, scrumptious meal. With such a savory taste, we guarantee that you’ll be wanting to come back for more!

For the Kids

Get the little ones involved in the holiday fruitcake tradition with a dessert they’ll love by making fruitcake pops. Instructions are simple – just crumble up your leftover fruitcake, and mix it with frosting until it’s at a moldable consistency. Form the mixture into 1-inch balls and set them aside. You can make the glaze using melted butter, confectioner’s sugar, and vanilla extract. Once your fruitcake pops are complete, it’s time to bring in your kids to help out with the decorating!


The holidays are filled with all sorts of festive sweets and treats, but there’s no need to let any of it go to waste. The next time fruitcake is left on your Christmas table, consider using these quick, leftover fruitcake recipes. Your family and friends will be in for a delightful experience, no matter which leftover fruitcake recipe you choose.

Now that you’ve used up the last of your fruitcake, what should you do with your tin of fruitcake?

Check out these creative ideas from our customers! As for making sure your shelves are stocked, give us a call or pay us a visit,  and we’ll provide a fruitcake that can last the season.


April 19, 2016
Harold Burton
June 18, 2021 at 12:47 AM
I love slow cookers, but even more I LOVE Pressure Cookers! Probably because I have no patience what so ever lolll. Great recipe!
Ashley Jones
June 27, 2021 at 11:25 PM
Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken . Ashley Jones
Collin Street Bakery
June 29, 2021 at 1:08 PM
Yumm! We hope you enjoy it.
Joseph Donahue
July 13, 2021 at 8:12 PM
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper. Joseph Donahue
Kelly Hubbard
August 30, 2021 at 9:47 PM
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product. Kelly Hubbard
Ashley Jones
September 12, 2021 at 9:05 PM
Thank you so much for information about this technique! My first time using my indoor grill and the chicken turned out fantastic!! Your instructions were easy to follow and yielded results even better than what I had hoped for. I look forward to delving deeper into your blog and learning even more. Thanks again. CrazyAsk
Collin Street Bakery
September 14, 2021 at 7:41 AM
Thank you so much! We are so glad you found a technique you liked.
October 27, 2021 at 4:22 AM
Jayme Silvestri I’ve been using ground turkey for years. I personally don’t like the taste of ground beef. Turkey will take the flavor of any seasoning you add and it is much lighter than beef. These meatballs look fantastic. Whenever I’m making spaghetti my guys always want meatballs. Pinning!
Holly Hooper
November 1, 2021 at 6:09 AM
I was happy to have the opportunity to review this cookbook as well and even tested the same recipe on my blog! I now want to start at the very beginning and cook my way from the front cover to the back. Every recipe is a gem! Holly Hooper
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