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Cranberry Pumpkin Croissant Bread Pudding
Submitted by Stephanie | Girl Versus Dough on November 21, 2012 in Breakfast
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 6 To 8 Day-Old Croissants (enough To Fill A 1 1/2-quart Baking Dish), Torn Into 1-inch Pieces
- ½ cups Fresh Or Frozen Cranberries
- 4 Eggs
- 2 cups Milk
- 1 cup Canned Pumpkin
- ½ cups Granulated Sugar
- 1 Tablespoon Vanilla
- 1-½ teaspoon Ground Cinnamon
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Nutmeg
Preparation Instructions
Preheat oven to 350ºF. Place torn croissants in a 1 1/2-quart baking dish (add enough to nearly fill the dish to the top). Top evenly with cranberries.
In a large bowl, whisk together eggs, milk, pumpkin, sugar, vanilla, cinnamon, cloves and nutmeg. Pour mixture evenly over croissants. Bake until set and golden brown, about 1 hour. Serve warm.
Adapted from the Food Network.
