Carriage House Pumpkin Bread Pudding
Chef Holly Guber
1 (15oz) can pumpkin puree
1 cup sugar
1 cup milk
1 cup heavy cream
1 tbl pure vanilla extract
1 tsp cinnamon
½ tsp ground ginger
5 all butter croissants, cut into cubes and dried overnight
Coat a large baking dish with spray oil.
In a large bowl, whisk together the pumpkin, eggs, sugar,
Milk, cream, vanilla, spices and salt. Stir in the croissant cubes gently to coat.
Pour into the prepared baking dish, cover with foil.
Bake in a pre-heated 350 degree oven for approximately 45 minutes until center is puffed and firm. Serve warm with Salted Caramel Sauce and whipped cream.