Get whisked away this fall by trying Chef Richard’s Pumpkin Bread Pudding. For a fun little treat, add in some candy corn to make it festive!
Pumpkin Cinnamon Bread Pudding
Equipment
- Oven
- mixing bowl
- baking dish
Ingredients
- 2 Large Croissants (cut into ¼ inch slices
- 5 Eggs
- 2/3 cup Honey
- 2 cups Heavy Cream
- ½ cup Pumpkin Puree
- ½ tsp Cinnamon
- 1 Tbsp Vanilla
- Salt to taste
Instructions
- Preheat your oven to 325F.
- Line a small loaf or similar (buttered) baking pan with Croissants.
- In a mixing bowl, mix all other ingredients until well blended. Pour liquid mixture over bread to fill pan.
- Lightly press any floating croissants into the liquid to absorb. Let soak for 30-45 minutes before baking.
- Place pan into a water bath and bake at 325F for about 30-35 minutes or until pudding is firm.
- Remove and allow to cool. When serving slice into desired portion size and serve with ice cream and caramel sauce (Directions below for Maple Ice Cream).
Tried this recipe?Let us know how it was!
Maple Cinnamon Ice Cream
Equipment
- Ice Cream Maker
- Medium Sauce Pan
- Thermometer
Ingredients
- 2 cups Heavy Cream
- Maple Cinnamon Ice Cream
- 2 cups Heavy Cream
- 1 cup milk
- ¾ cup Grade A Vermont Pure Maple Syrup
- 6 Egg Yolks
- Pinch salt
- 1 tsp Ground Cinnamon
- 1 tsp Vanilla
Tried this recipe?Let us know how it was!
