Pumpkin Bread Pudding

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.

Pumpkin Bread Pudding in white casserole dish drizzled with syrup.

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!

Pumpkin Bread Pudding in white casserole dish.

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 on white plate with fork.

Pumpkin Bread Pudding

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 delicious pumpkin fall flavor and is topped with a delicious caramel sauce.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 20

Ingredients 

  • 10 cups croissants cut into 1 inch cubes
  • 3/4 cup heavy cream
  • 15 ounces pumpkin puree
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 1/4 cups whole milk
  • 2 Tablespoons maple syrup
  • 1 Tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Brown Sugar Syrup

  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions

  • 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.

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.
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Enjoy!

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Filed under: breakfast, dessert

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Comments

  1. Jess K

    Looks so good! If it’s one of you’re faves, it’s a must make. Pinned!

  2. Laura Madsen

    After reading some of the comments on the original recipe it appears that quite a few of your readers are confusing croissants and crescent rolls.

  3. Dierdre S.

    5

    This looks so good!

  4. Seth

    5

    Wow! Love the idea of making a seasonal variety of bread pudding.

  5. Emily

    Looks great! How many croissants should I get to make 10 cups?

  6. Jenn

    Adding a print option to the page would be great! Its hard baking and pulling a recipe off your phone!

    1. Chef in Training

      Sorry about that. I have been updating my recipes to my new card. This one should have the print button easily accessible now.