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Sweet Homemade Bread Pudding Dessert with Brandy Sauce

Pumpkin Croissant Bread Pudding

Dana Shortt
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 1 cup milk skim, 1%, 2% or whole milk – whatever is on hand
  • 1 cup 35% heavy cream
  • 1 15- ounce can pure pumpkin not pumpkin pie filling
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 10 cups ½-inch cubes of croissants about 10 ounces
  • ½ cup golden raisins can omit or replace with chopped crystallized ginger, if desired

Caramel Sauce

  • 1¼ cups packed dark brown sugar
  • ½ cup 1 stick unsalted butter
  • ½ cup whipping cream
  • ¼ cup brandy

Instructions
 

Directions

  • Preheat oven to 350° F.
  • Whisk the milk, heavy cream, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in croissant cubes. Stir in golden raisins.
  • Transfer mixture to 11” x 7” glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.
  • Meanwhile, prepare caramel sauce:
  • Melt butter in heavy medium saucepan over medium heat until it is melted.
  • Add brown sugar and whisk in cream and brandy and stir until sugar dissolves and sauce is smooth, about 3 minutes. Add ¼ cup brandy for a “tipsy” caramel sauce.
  • Serve pudding warm with caramel sauce drizzled overtop (and whipped cream, if desired!)
Keyword Dessert, pumpkin