This Pumpkin Bread Pudding is rich and delicious. It is made with croissants which creates a dish that melts in your mouth in delicious flaky layers. It has a wonderful pumpkin fall flavor and is topped with a delicious caramel sauce.
One of my ALL TIME FAVORITE recipes on the blog is the BEST EVER Croissant Bread Pudding. It is a crowd pleaser and and absolute stunning recipe. Everyone who tries it is RAVES about it. I decided it was time for a fall remix on the recipe and this new recipe is a HUGE HIT!
After eating croissant bread pudding I can’t imagine using any other bread. The croissant brings flaky layers and an absolute delicious texture to the recipe. With pumpkin in the milk/egg mixture, it brings fall to life in each and every bite. The Brown Sugar Syrup is the perfect finishing touch and really ties the recipe together.
Pumpkin Bread Pudding
Recipe type: Dessert
- 10 cups croissants, cut into 1 inch cubes
- ¾ cup heavy cream
- 15 ounces pumpkin puree
- ½ cup sugar
- 1 cup brown sugar
- 6 eggs
- 1¼ cups whole milk
- 2 Tablespoon maple syrup
- 1 Tablespoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Spray a 9×13 inch baking dish with cooking spray.
- Place cubed croissants in the baking dish.
- In a large mixing bowl, combine cream, pumpkin puree, sugar, brown sugar, eggs, milk, syrup, vanilla, cinnamon, and salt. Mix well.
- Pour over the croissants.
- Refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees F.
- Bake for 40 to 50 minutes or until the pudding puffs up in the middle and egg mixture is cooked through.
- Serve with brown sugar syrup.
- In a medium sauce pan combine butter, brown sugar, and buttermilk. Cook over medium high heat until mixture come to a boil.
- Remove from heat and stir in baking soda and vanilla.
Source : chef-in-training