Growing up my mom used to make this bread pudding-like dessert at Christmas. I never had it because I always thought I wouldn’t like it. I’m weird like that – always telling myself I don’t like something that I’ve never eaten. I’m stopping that. Today.
A few months ago I was having dinner with a friend at this bar that only serves beer and brats. Genius, right. And the waitress enticed us to try this dessert that she made. It was a bread pudding that was amazing. Whenever I eat something that’s amazing I want to recreate it. So I did.
The maple pecan topping on this creamy bread pudding takes it over the top. This will be the perfect dessert for your family get together this holiday season.
Pumpkin Bread Pudding and Maple Pecan Sauce
Ingredients:
1 c heavy cream
1 c canned solid-pack pumpkin
1/2 c 2% milk
1/4 c sugar
1/4 c brown sugar
3 large eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp ground nutmeg
4 croissants, 5-6 days old
Topping:
1/2 c maple syrup
1/4 c pecans, chopped
1 Tbsp brown sugar
Instructions:
In a large mixing bowl, mix together all ingredients except croissants. Whisk until combined. Tear croissants into chunks and toss into the pumpkin mixture until croissants are submerged in mixture. Cover and place in the refrigerator for at least one hour.
Preheat oven to 350 degrees.
Spray an 8×8 baking dish with cooking spray. Pour bread pudding mixture into pan and place in the oven. Bake for 45-50 minutes.
To make topping:
Place maple syrup in small sauce pan. Bring to a boil. Add pecans and brown sugar. Mix together. Bring to a boil again and cook for one minute. Pour over bread pudding.
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