If you are craving a delicious, mouthwatering fall bread pudding I have just the perfect treat for you... Pumpkin Bread Pudding.
My friend, Marilou (thanks, Marilou!) made this for bible study and it was a smashing hit. I have since made it for breakfast, brunch and as a dessert. Everyone almost licks their bowls clean!!!!
I hope you try this scrumptious bit of fall delight, you won't be disappointed!
STONEGABLE PUMPKIN BREAD PUDDING
10 cups cubed croissants, toasted (about 6-7 large)
2 cups - 1/2 & 1/2
1 (15 oz) can pumpkin
1 cup firmly packed brown sugar
1 cup raisins or chopped dates (optional, I don't use them)
4 large eggs
1 tsp cinnamon
1 tsp. vanilla1/2 tsp ground ginger
1 cup chopped pecans or walnuts (optional)
Garnish: sweetened whipped cream and pastry leaves OR milk
Preheat broiler on low. Positing rack in the top third of the oven.
Cut large croissants into big cubes.
Broil until toasted, tossing to brown all sides.
Preheat oven to 350. Spray a 13x 9 baking dish with nonstick cooking spray.
In a medium bowl, combine 1/2 & 1/2, pumpkin, brown sugar, raisins, eggs, cinnamon, vanilla and ginger and nuts. Stir well.
Pour mixture over croissants, tossing gently to coat. Let stand for 30 minutes.
Bake 35-40 minutes or until a wooden pick inserted in center comes out clean.
Cut into squares to serve (I just scoop it out). Garnish with whipped cream and pastry leaves.
*Look for savory and sweet pastry leaves on Saturday's post.