Pumpkin Bread Pudding with Croissants

By Peggio

Ian Knauer

Ingredients

• 1 cup heavy cream (you can use half & half or whole milk)
• 1/2 cup whole milk
• 3/4 cup canned solid-pack pumpkin
• 1/2 cup sugar
• 2 large eggs plus 1 yolk
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Pinch of ground cloves
• 5 cups cubed (1-inch) day-old croissants
• 3/4 stick unsalted butter, melted
• 1/2 cup raisins (optional)
• 1/2 cup toated pecans as topping (optional)

Preparation

Step 1

Preheat oven to 350°F with rack in middle.
Grease 8 inch square pan.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss chopped croissants with butter in another bowl (add raisins if using), then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish (top with pecans if using) and bake until custard is set, 25 to 30 minutes.