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Cranberry Pumpkin Croissant Bread Pudding

by on November 21, 2012 in Breakfast November 21, 2012 Breakfast
See post on Stephanie | Girl Versus Dough’s site!
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Level: Easy

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Description

Bread pudding made with buttery croissants, creamy pumpkin and tart cranberries.

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

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.

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