Croissant Bread Pudding Recipe with Pumpkin

#CroissantBreadPuddingRecipe #Pumpkin #CookingwithShereen
CROISSANT BREAD PUDDING RECIPE WITH PUMPKIN | In this video, I share my Croissant Bread Pudding recipe, made with Fresh Pumpkin Puree (RECIPE BELOW ⬇️), then slather cream cheese icing and pecans on top.
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How to Make Pumpkin Puree Link:
▶️    • Pressure Cooker Pumpkin (PUREED EASY)  

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⬇️ RECIPE ⬇️
Pumpkin Croissant Bread Pudding with Cream Cheese Icing
recipe by shereen pavlides

Note: The key to a moist consistency is to fully soak each bread cube, absorbing the custard.

for the bread pudding:
6 tablespoons unsalted butter
6 large eggs - room temperature
2/3 cups granulated sugar
1 1/2 cups whole milk - room temperature
1 cup fresh pumpkin purée (“How to” Link above) or canned pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
3/4 teaspoon pure vanilla extract
1 pound (1 - 3 day old) croissants (about 6 regular size or 12 small size)

for the cream cheese icing:
4 ounces cream cheese - room temperature
1/4 cup (1/2 stick) unsalted butter - room temperature
1/3 cup confectioners sugar
1/2 teaspoon pure vanilla extract

1/4 cup chopped pecans (toasted) - to garnish


how to make the bread pudding:
Spray a 6 - 8 cup casserole baking dish with non-stick cooking spray.

Melt the butter in a 2-quart sauce pot over medium-low heat, constantly swirling the pot. Remove from the heat. Set aside to cool.
Alternatively; you can melt the butter in the microwave.

Heat the oven to 350 degrees F.

Whisk eggs, sugar, milk, pumpkin purée, cinnamon, ginger, salt, cloves, vanilla and cooled butter into an extra large bowl until well combined.

Cut croissants into 1-inch cubes. Add the bread cubes into the egg mixture and gently toss to evenly coat all the bread. Press down on the bread to fully absorb the custard. Let the bread cubes soak until saturated, 5 - 8 minutes.

Transfer and scatter the bread cubes into the prepared baking dish, snug but not too tight. Pour the remaining custard over the top of the bread cubes. Pressing down to allow the egg mixture to soak up the remaining custard. Let set to soak, 8 - 10 minutes. {Note: 1 - 3 day old bread absorbs the egg mixture better}.

Bake on the center rack until golden, custard is set (test with a tooth pick, should come out fairly clean), puffed and the center wiggles slightly when shaken but not runny, 30 - 35 minutes. {Note: if you feel the custard needs more time to set but the top is brown enough, turn the oven off, cover the top of the bread pudding with foil and close the oven door. Let set to carry-over cook and further set, 5 -10 minutes}. Remove to cool slightly, while making the cream cheese icing.

how to make the cream cheese icing:
In the stand mixer fitted with the whisk attachment. Cream the cream cheese and butter together until smooth. Slowly add the confectioner sugar, a little at a time, until combined. Scrapping down the sides as needed. Pour in vanilla and mix to combine until fluffy.
Spread cream cheese icing over top of the warm bread pudding. Sprinkle pecans on top.

Serve warm.

prep: 40 minutes (includes set time)
bake/cook: 40 minutes
serves: 6 - 8