Pumpkin Bread Pudding Makes 20 Small Servings
10 cups cubed croissants, toasted (about 6 large) 4 large Eggs
2 cups Half & Half 1 tsp. Cinnamon
1 (15 oz) can Pumpkin ½ tsp. Ginger
1 cup firmly packed Brown Sugar 1 tsp. Vanilla
1 cup Raisins (if desired) 1 cup chopped Pecans
Place croissants on baking sheet and brown under broiler. Turn to get all sides. In a medium bowl combine half & half, pumpkin, brown sugar, raisins, eggs, cinnamon, ginger, vanilla and nuts, stir well. Pour mixture over croissants, tossing gently to coat. Let stand for 40 minutes. Pour into greased 9×13 pan. Bake at 325 degrees for 30- 40 minutes or until a toothpick comes out clean. Serve with vanilla sauce and whipped cream, if desired.
½ cup Butter 1 tsp. Vanilla
1 cup Sugar dash of nutmeg
½ cup Half & Half
On top of double boiler, combine butter, sugar and half & half. Cook over boiling water, stirring constantly until slightly thickened, about 10 minutes. Cool slightly. Add nutmeg and vanilla.
(If you don’t have a double boiler, cook in a regular pan over a lower temperature, stirring constantly. )