Pumpkin Bread Pudding Recipe with Maple Cream Sauce

Name: Pumpkin Bread Pudding Recipe with Maple Cream Sauce
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 16
Cuisine: American
Ingredients: 4 tbsp Unsalted Butter (2 tablespoons butter (softened) + 2 tablespoons butter); 9 pieces Croissant (9 large croissants (cut in half lengthwise)); 2 cup Pumpkin Purée (2 cups pumpkin puree (homemade or 1 (15-ounce) can )); 1 cup Whole Milk (1 cup whole milk); 2 ½ cup Heavy Cream (1 cup heavy cream + 1 1/2 cups heavy cream); 2 pieces Egg (2 large eggs); 6 tbsp Dark Brown Sugar (6 tablespoons dark brown sugar); 1 tsp Vanilla (1 teaspoon vanilla extract); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 tsp Cinnamon (1 teaspoon ground cinnamon); ½ cup Maple Syrup (1/2 cup maple syrup)

Pumpkin Bread Pudding Recipe with Maple Cream Sauce - Dessert (American)

65 minAmerican

Servings16

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350º F. Coat the bottom and sides of a 9x13 baking dish with softened butter to prevent the bread pudding from sticking.
2Arrange croissant slices in the prepared baking dish and place into the preheated oven for 5 minutes. As the croissants are in the oven, whisk together the pumpkin puree, milk, heavy cream, eggs, brown sugar, salt, cinnamon, and vanilla until smooth. Remove the baking dish from the oven and pour the pumpkin mixture over the croissants, making sure to pour evenly over the croissants.
3Return the baking dish to the oven and bake until set, 45 minutes.
4While the pumpkin bread pudding is baking, prepare the maple cream sauce. Heat the maple syrup and butter in a small saucepan over medium heat, stirring until butter melts. Stir in heavy cream and cook until sauce has thickened, about 15 minutes. Remove from the heat.
5Pour the warm maple cream sauce over the pumpkin bread pudding and serve warm.