Pumpkin Bread Pudding Recipe

Ingredients
  • 4 1/2 cups croissants, cut into large cubes
  • 6 eggs
  • 4 egg yolks
  • 1 cup brown sugar, packed and divided
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cloves
  • 2 teaspoons nutmeg
  • 2 teaspoons ground ginger
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • 1 pint whipping cream
  • 1 can pumpkin (15 ounce can)
  • 1/2 cup pecan halves
  • whipped cream (optional)
Directions
Arrange croissant cubes evenly in a 9x13-inch baking pan sprayed with non-stick vegetable spray. Place eggs and yolks in a bowl; beat with an electric mixer on low speed until well blended. Add 1/2 cup brown sugar, spices, salt and vanilla; mix until combined. Add milk, cream and pumpkin; mix well. Pour over croissant cubes; stir briefly so that cubes are moistened. Sprinkle remaining brown sugar and pecans on top of cubes. Bake at 350° until custard is set and top is golden, about 45 minutes. Serve warm or at room temperature; top with a dollop of whipped cream, if desired. Serves 10.
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