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Pumpkin Bread Pudding Recipe

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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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An unusual bread prepared with a dough made of bread flour and flavored with roasted pumpkin seeds. The bread features a soft, flaky crust, and a soft and slightly spongy interior....

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