This pumpkin croissant bread pudding is the perfect dish to up your fall brunch or dessert game. Creamy, tasty, deliciously pumpkin.
Now that the fall season is in full swing, don’t you feel like all you want is fall comfort food, everything pumpkin spice, and tons of soups? For sure that’s how I feel!
If I could just sit all day on the couch reading books, wrapped in a blanket and sipping pumpkin latte… oh gosh, that would be such a dream
But anyway, let’s talk about a wonderful dish to make that you can enjoy during a lazy, fall weekend, or just any time. In fact, you can have this pumpkin croissant bread pudding twice a day, for breakfast or dessert, or both because why not? And of course you can get a bigger serving and make this into the ultimate fall brunch dish. DE-LI-CIOUUUS!
You can add different toppings to zing this up a bit, or just serve it right out of the dish, hot or cold. It’s so versatile, that you can do this for guests for brunch, and after dinner for family. You’re going to love this recipe, so remember to put this one in your favorites.
WHAT YOU’LL NEED FOR PUMPKIN CROISSANT BREAD PUDDING
Time to go shopping! This is the full list of ingredients for this easy bread pudding recipe perfect for the fall season:
- 15 day old Croissants
- brown sugar
- sugar
- salt
- baking powder
- cinnamon
- pumpkin pie spice
- butter
- eggs
- canned pumpkin
- half-and-half
- vanilla
A QUICK & EASY BREAD PUDDING RECIPE
Please don’t get scared by looking at the list of ingredients! It might look like this is going to be a long and complicated recipe, but it really isn’t. It just takes 10-15 minutes for preparation + oven and set time.
The first thing you have to do is tearing the croissants in bite size pieces, and place them in a previously buttered 9 X 13 dish.
Combine the brown sugar, white sugar, salt cinnamon, pumpkin pie spice, and baking powder in a large bowl.
In another bowl, break the eggs, and beat them with a whisk until they’re a light lemon yellow. Add the pumpkin, half-and-half and vanilla, and stir well to blend.
Add the Sugar/spice mixture to the egg/pumpkin mixture and stir well.
Pour the resulting mixture over the croissant pieces. Add the butter cubes on top of everything and place the dish in a 400 degree oven for 40 – 45 minutes, or until the bread pudding is golden brown.
When the dish is baked through, remove from the oven, and allow to cool and set for at least 30 minutes. When cooled a bit, cut into pieces, and serve. This is the final result! Doesn’t it look yummy?
PUMPKIN CROISSANT BREAD PUDDING TOPPINGS
This pumpkin-flavored croissant bread pudding in my opinion is great as it is, but if you prefer, you can top the pudding with a lot of different ingredients such as:
- maple syrup,
- whipped cream,
- cooked apples with brown sugar and vanilla,
- honey,
- caramel sauce,
- butterscotch sauce,
- ice cream.
Another delicious idea is to top it with coconut, pecans, brown sugar, and butter. Simply place everything in a skillet on the stove until the butter and sugar melts, coating the coconut and pecans.
