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. 


Vanilla Sauce 

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. )


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