Don’t miss out on this Pumpkin Spice Croissant Bread Pudding. It’s such a simple fall recipe. And you will fall in love with the sweet taste and pumpkin flavor.
This is a perfect fall dessert for a quiet weekend at home or an easy dish to whip up and share with all your family and friends!
Pumpkin Croissant Bread Pudding
Pumpkin Spice Croissant Bread Pudding
Talk about a wonderful bread pudding to make, because you can serve this for breakfast or dessert, or both. You can add different toppings to zing this up a bit, or just serve it right out of the dish, warm or cold.
This Pumpkin Croissant Bread Pudding is so versatile, that you can make this for guests for brunch, or after dinner for the family. You’re going to love this recipe, so remember to put this in your recipe book as one of your favorites.
How to Make Pumpkin Spice Bread Pudding
Some of the ingredients you will need to make this Pumpkin Bread Pudding is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Croissant Bread Pudding
This recipe only calls for a few ingredients and if you love the taste of bread pudding, you’re going to love this!
- 12 –
15 day old Croissants - 1/2 cup of brown sugar
- 1/2 cup of sugar
- 1 Tablespoon of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of pumpkin pie spice
- 4 Tablespoons of butter
- 4 eggs
- 1 can of canned pumpkin
- 1 1/2 cups of half n half
- 1 Tablespoon of Vanilla
Let’s get started making this scrumptious recipe.
Start by buttering the bottom and sides of a 9 X 13 dish, and set it aside.
Now in a large bowl, tear the croissants into
In a separate bowl, combine the brown sugar, sugar, salt cinnamon, pumpkin pie spice, and baking powder, and stir it up well.
In another bowl, break the eggs, and beat them with a whisk until they’re a light lemon yellow. Add your pumpkin, half n half and Vanilla, and blend it. Now add the sugar/spice mixture to the egg/pumpkin mixture and stir that up well.
Place the croissants in the buttered 9 X 13 dish, and pour the pumpkin mixture over the croissant pieces.
IT’S THAT EASY!
Dot the top of the dish with the butter cubes, and place the dish in a 400 degree oven for 40 – 45 minutes, or until the bread pudding is golden brown, and springs back when touched.
When the dish is completely baked through, remove from the oven, and allow it to cool and set for approximately 30 minutes.
When your bread pudding is cooled a bit, cut it into pieces, and serve. Enjoy!
A QUICK TIP: Check the bread pudding at about 30 minutes, and if it’s getting too brown on top, cover loosely with foil. Make sure the pudding is completely done – you can use a toothpick and if it comes out clean, it’s done. Remove the foil about five minutes before taking the pudding out of the oven, just to make sure the top is crispy and not soggy.
Easy Croissant Bread Pudding
Pumpkin Recipes
Once you make this bread pudding recipe for dessert, your friends and family will love these delicious pumpkin recipes too.
PIN Easy Pumpkin Croissant Bread Pudding for your next dessert idea
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Fall Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Pumpkin Spice Cookies
Easy Turkey Cranberry Sliders
Easy Pumpkin Croissant Bread Pudding Recipe
Pumpkin Spice Croissant Bread Pudding
Ingredients
- 12 – 15 day old Croissants
- 1/2 cup of brown sugar
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 Tablespoon of baking powder
- 1 teaspoon of cinnamon
- 1 teaspoon of pumpkin pie spice
- 4 Tablespoons of butter – cut into small cubes
- 4 eggs – beaten
- 1 can of canned pumpkin
- 1 1/2 cups of half n half
- 1 Tablespoon of Vanilla
Instructions
- Butter the bottom and sides of a 9 X 13 dish, and set aside.
- In a large bowl, tear the croissants in bite size pieces.
- In a separate bowl, combine the brown sugar, sugar, salt cinnamon, pumpkin pie spice, and baking powder, and stir well.
- In another bowl, break the eggs, and beat them with a whisk until they're a light lemon yellow. Add the pumpkin, half n half and Vanilla, and stir well to blend.
- Add the Sugar/spice mixture to the egg/pumpkin mixture and stir well.
- Place the croissants in the buttered 9 X 13 dish, and pour the pumpkin mixture over the croissant pieces.
- Dot the top of the dish with the butter cubes, and place the dish in a 400 degree oven for 40 – 45 minutes, or until the bread pudding is golden brown, and springs back when touched.
- When the dish is completely baked through, remove from the oven, and allow to cool and set for at least 30 minutes.
- When cooled a bit, cut into pieces, and serve. Enjoy!
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