PUMPKIN BREAD PUDDING

Ingredients
  • 10 cups croissants, cut into 1 inch cubes
  • ¾ cup heavy cream
  • 15 ounces pumpkin puree
  • ½ cup sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1¼ cups whole milk
  • 2 Tablespoon maple syrup
  • 1 Tablespoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
BROWN SUGAR SYRUP
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
Instructions
  1. Spray a 9x13 inch baking dish with cooking spray.
  2. Place cubed croissants in the baking dish.
  3. In a large mixing bowl, combine cream, pumpkin puree, sugar, brown sugar, eggs, milk, syrup, vanilla, cinnamon, and salt. Mix well.
  4. Pour over the croissants.
  5. Refrigerate for at least 4 hours or overnight.
  6. Preheat oven to 350 degrees F.
  7. Bake for 40 to 50 minutes or until the pudding puffs up in the middle and egg mixture is cooked through.
  8. Serve with brown sugar syrup.
BROWN SUGAR SYRUP
  1. In a medium sauce pan combine butter, brown sugar, and buttermilk. Cook over medium high heat until mixture come to a boil.
  2. Remove from heat and stir in baking soda and vanilla.




Recipe source: chef-in-training

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