25 December 2010

Pumpkin bread pudding

In the spirit of Christmas I made this pumpkin bread pudding. I used croissants as the base making it super rich--I did omit the melted butter that was in the recipes that inspired this dish and used evaporated milk instead of cream.

Recipe (I kinda made my own combining several of the recipes I read online--including from Smitten Kitchen and Epicurious).
8 cups croissants cubes (if you use a less rich bread, like italian or white bread, you may want to toss in some melted butter over the bread)
1 can pumpkin puree
1 can evaporated milk + 1/4 cup milk
3/4 cup brown sugar (loosely packed)
1/4 cup maple syrup
1tsp cinnamon powder
1.5tsp ginger powder
1/8 tsp nutmeg powder
1/8 tsp allspice
3 medium sized eggs

Mix all of the above and pour over bread cubes. Leave for 15 minutes and pour into a buttered baking dish. Bake about 40 minutes in 180 C oven or until puffy and golden brown. Enjoy warm with some vanilla ice cream. Please do have it with the ice cream--it makes a great combination!

Happy holidays!


  1. Oh so dangerous -- a croissant based dessert! Am away from home now but will send you MJ book title when I return.

    Did you use two jars of sauce for your lasagna?

    Happy New Year, Lin!

    Missing the other FES ladies :(

    p.s. My brother baked an amazing savory yam dessert topped with melted marshmallows. It's a signature dish of his. Yummy yam!

  2. Happy New Year, Jo! I had the pudding for breakfast with milk! Yum!