Pumpkin Bread Pudding Recipe

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.