Pumpkin Bread Pudding Recipe #13544
This makes for an unusual and interesting breakfast. Good for Holloween and Thanksgiving.
by Mirj
25 min | 10 min prep
SERVES 6
- 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.
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5 stars