Pumpkin Croissant Bread Pudding | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Pumpkin Croissant Bread Pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Reddi-wip Dairy Topping Extra Creamy; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; BOOST Very Vanilla; O Organics Milk, Low Fat, Organic; Bulk Single Serve Croissant; Podravka Vanillin Sugar; O Organics Half & Half, Organic; SIGNATURE SELECTS Pumpkin, 100% Pure; O Organics Pumpkin Pie Spice, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; SIGNATURE SELECTS Sugar, Light Brown

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Pumpkin Croissant Bread Pudding

Serves 620 mins prep60 mins cook

A delicious pumpkin croissant bread pudding made with croissants, pumpkin purée, and spices, baked to perfection and topped with whipped cream.

0 servings

What you need

cup whipped cream

pinch salt

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tsp vanilla

cup milk

croissant

cup vanilla sugar

cup half & half cream

cup pumpkin puree

tsp pumpkin pie spice

organic eggs

cup light-brown sugar

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Instructions

1: Slice croissants and arrange in a buttered 9x9 casserole dish.

2: Add all the ingredients above to a blender and process until well combined.

3: Pour custard mixture over and submerge croissant slices.

4: Cover and bake in a water bath at 400F covered for 50 mins, then uncovered for 10 mins.

5: Serve with whipped cream and voila!

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