Prep 10 mins
Cook 15 mins
This makes for an unusual and interesting breakfast. Good for Holloween and Thanksgiving.
Make and share this Pumpkin Bread Pudding recipe from Food.com.
- 6 plain croissants, cubed and toasted
- 16 ounces pumpkin puree
- 1 cup milk
- 1⁄2 cup cream
- 1⁄8 cup molasses
- 1 cup brown sugar
- 2 eggs
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- Pre-heat oven to 350° F.
- Combine all ingredients, adding bread last.
- Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes.
- Serve warm or chilled.
We loved this recipe. I made it the day before Thanksgiving. The only change I would make was to add less brown sugar as this is awfully sweet. Otherwise it is great.
I meant to take pics but it was so good that I ate it before remembering to do so. I think I will try it with a different bread next time. Maybe a french bread. The consistency was very much like a pumpkin pie. Thanks for sharing! :)