I buy this economical 12-pack in early fall to have on hand throughout the fall/winter pumpkin cooking season.
This is my go-to mixing bowl. The measurements on the side and storage lid are great features.
These 2-qt and 3-qt baking dishes get lots of use in my kitchen. I used the 3 quart size (9x13") for this bread pudding recipe. The lids are great for storing and stacking in the fridge.
This is one of my most used kitchen tools. It's great for quickly combining both dry and wet ingredients in a variety of recipes. And, it's the best tool for whisking eggs.
This combination of spices is the perfect blend for this recipe....and also pumpkin pie!
This is a new favorite seasonal recipe. I love something I can assemble the night before and pop in the oven first thing the next morning. The result is a delicious, warm breakfast casserole. Using croissants instead of regular bread results in great flavor and texture.
I started with a recipe from Fine Cooking, but made a number of changes. My version, although plenty rich, isn't as rich as theirs. I eliminated extra egg yolks and reduced the half-and-half to save some unnecessary calories. Croissants are already rich and buttery, so I could get away with dialing down some of the other rich ingredients. I also simplified the procedures to make this a fast & easy dish to throw together the night before.
Step-by-step photos for making
Pumpkin Pecan Croissant Bread Pudding
Step 1. Assemble the ingredients: croissants, eggs, sugar, brown sugar, salt, vanilla, canned pumpkin, half-and-half, 2% milk, toasted pecans, pumpkin pie spice (buy it or make your own with my recipe)
view on Amazon: organic canned pumpkin, pumpkin pie spice
Step 2. Cut the croissants into 1-inch cubes and arrange in a 9x13 dish that's been lightly coated with cooking spray.
view on Amazon: glass baking dishes with lids (I use the larger one for this recipe--the lid is great for overnight chilling in the fridge)
Step 3. Put eggs in a large mixing bowl and whisk them just until blended.
view on Amazon: 8-cup mix & measure bowl (my go-to-mixing bowl--love that it comes with a lid); wire whisk
Step 4. Add sugar, brown sugar, salt, vanilla, pumpkin & pumpkin pie spice; whisk together just until blended.
Step 5. Whisk in the half-and-half and milk.
Step 6. Pour the milk mixture over the croissant cubes.
Step 7. Gently stir and submerge the bread so that it all gets moistened.
Step 8. Put a lid on the dish, or cover it with plastic wrap. Refrigerate it for at least 5 hours and up to 24 hours. (Click here for Amazon link to covered 9x13 baking dish)
Step 9. Remove from fridge, chop the pecans, and sprinkle them over the croissant mixture. Stir gently to distribute the pecans.
Step 10. Cover loosely with foil and bake at 325 degrees for 70 minutes. Remove the foil and continue baking another 20-40 minutes. To check for doneness, pierce the center with a paring knife--there should be no visible liquid.
Step 11. Cool on a rack for 15-30 minutes. It needs to firm up a bit.
Its best served warm, but not hot.
The crispy top and moist inside is a delicious combo. To serve, you can cut it in squares or spoon it out.
Serve it with warm maple syrup. SO GOOD! You can also top it with whipped cream and serve it for dessert.
How good does that look? Oh, baby.
This is a great breakfast for overnight company. How about for Thanksgiving breakfast? Yes, I think so.
Make it a Yummy day!
(scroll to bottom for the printable recipe)
You might also enjoy these autumn breakfast recipes:
Maple Pumpkin Pie Yogurt Breakfast Parfait
Slow Cooker Maple Pumpkin Spice Lattes