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.
- 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 9x13 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.