Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Pie Croissant Bread Pudding

on November 23, 2015

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2015-11-21 16.59.31

Traveling to Tennessee this week was a real treat. Steve and I got to spend an early Thanksgiving with his mother. Having done some cooking while I was there, Steve and his daughter were able to spend some quality time of their family’s property. They even did a little sight seeing. Here’s a peek at some of the beautiful scenery.

Being in Tennessee with its picturesque scenery gave me some inspiration.  I though, why not take a bread pudding recipe and make it super special. Once I saw the table Miss Ruth set up for our family celebration, I knew this dessert would be perfect.

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2015-11-21 16.59.31

2015-11-23 15.42.24

Because I was visiting family, I made the bread pudding in a disposable pan. This is the rectangle type pan with the high sides that’s available in the grocery store.  If your using a baking dish from home, use a 9 x 13.  My recipe is really simple so, I’m going to list the ingredients first, then I’ll explain the directions. This particular recipe does not require using a water bath during the baking process. I also wanted to mention that I didn’t make the traditional Bourbon sauce for the top. This is not a traditional bread pudding so I made a simple glaze to drizzle over the top.

Prep Time: 10 minutes
1 disposable rectangle baking pan or a 9 x 13 baking dish
Inactive Prep Time: 1 hour
Baking Time: 1 hour
Temperature: 350 degrees F.

Ingredients:
18 perfectly stale mini croissants broken up into large pieces
8 large eggs
4 large egg yolks
2 cups heavy cream
3 cups whole milk
1-28 ounce can of pumpkin pie mix (you want the mix not just the pumpkin puree, if you can’t find this, mix  the 28 ounce can of pumpkin puree with 2-1/2 tablespoons of the pumpkin pie spice)
1-1/2 cups of granulated sugar for custard plus 1/4 cup for the topping
2 teaspoons of pure vanilla extract
1/4 cup of dried cranberries
1 cup of Nestle pumpkin morsels
1 teaspoon of ground cinnamon
Glaze:
1/4 cup powdered sugar
2-2-1/2 tablespoons of water

Directions:
In a medium size bowl, whisk together the whole eggs, the egg yolks, milk, cream, sugar, the canned pumpkin pie mix and vanilla. Set the custard mixture to the side. Lightly spray your disposable pan or baking dish with a non-stick cooking spray.  Next, add the croissant pieces to the disposable pan that I have set on top of a baking sheet. You want to make sure the bread pieces are spread out evenly. Slowly pour the custard mixture over the croissants giving the bread a chance to slowly absorb the mixture. I like to pour half the mixture in, then push the bread down slightly. Then I add the rest of the mixture, and again, pressing slightly so all the croissants are submerged.  With the baking sheet underneath, place the pan in the refrigerator for an hour. At about 50 minutes in the frig, preheat to oven to 350 degrees F. After an hour, remove the bread pudding from the frig, Sprinkle on the pumpkin spice morsels and dried cranberries all over the top. Press them down into the bread pudding so they don’t burn. Next, mix the sugar and cinnamon in a bowl and sprinkle the mixture all over the top evenly. Bake for 1 hour. Remove from oven and serve warm or at room temperature. To make the glaze, simple just mix powdered sugar and water together. Add the water a tablespoon at a time. You want the mixture’s consistency to reach the point where it falls back on itself into the bowl.


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