| | 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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| 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) |
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