This is a new favorite seasonal recipe. I love something I can assemble the night before and pop in the oven first thing the next morning. The result is a delicious, warm breakfast casserole. Using croissants instead of regular bread results in great flavor and texture.

I started with a recipe from Fine Cooking, but made a number of changes. My version, although plenty rich, isn't as rich as theirs. I eliminated extra egg yolks and reduced the half-and-half to save some unnecessary calories. Croissants are already rich and buttery, so I could get away with dialing down some of the other rich ingredients. I also simplified the procedures to make this a fast & easy dish to throw together the night before.

Step-by-step photos for making
Pumpkin Pecan Croissant Bread Pudding

Step 1. Assemble the ingredients: croissants, eggs, sugar, brown sugar, salt, vanilla, canned pumpkin, half-and-half, 2% milk, toasted pecans, pumpkin pie spice (buy it or make your own with my recipe)

view on Amazon: organic canned pumpkin, pumpkin pie spice

Step 2. Cut the croissants into 1-inch cubes and arrange in a 9x13 dish that's been lightly coated with cooking spray.

view on Amazon:  glass baking dishes with lids (I use the larger one for this recipe--the lid is great for overnight chilling in the fridge)

Step 3. Put eggs in a large mixing bowl and whisk them just until blended.

view on Amazon:  8-cup mix & measure bowl (my go-to-mixing bowl--love that it comes with a lid); wire whisk

Step 4. Add sugar, brown sugar, salt, vanilla, pumpkin & pumpkin pie spice; whisk together just until blended. 

Step 5. Whisk in the half-and-half and milk.

Step 6. Pour the milk mixture over the croissant cubes.

Step 7. Gently stir and submerge the bread so that it all gets moistened.

Step 8. Put a lid on the dish, or cover it with plastic wrap. Refrigerate it for at least 5 hours and up to 24 hours. (Click here for Amazon link to covered 9x13 baking dish)

Step 9. Remove from fridge, chop the pecans, and sprinkle them over the croissant mixture. Stir gently to distribute the pecans.

Step 10. Cover loosely with foil and bake at 325 degrees for 70 minutes. Remove the foil and continue baking another 20-40 minutes. To check for doneness, pierce the center with a paring knife--there should be no visible liquid.

Step 11. Cool on a rack for 15-30 minutes. It needs to firm up a bit.

Its best served warm, but not hot.

The crispy top and moist inside is a delicious combo. To serve, you can cut it in squares or spoon it out.

Serve it with warm maple syrup. SO GOOD! You can also top it with whipped cream and serve it for dessert.

How good does that look? Oh, baby.

This is a great breakfast for overnight company. How about for Thanksgiving breakfast? Yes, I think so.

Make it a Yummy day!

Monica

 
(scroll to bottom for the printable recipe)

You might also enjoy these autumn breakfast recipes:

Maple Pumpkin Pie Yogurt Breakfast Parfait

Slow Cooker Maple Pumpkin Spice Lattes 

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Pumpkin Pecan Croissant Bread Pudding

By Monica              Servings: 12 servings

Ingredients

• 10 cups 1-inch, day-old croissant cubes (approx. 5 large croissants)
• 6 large eggs
• 1/2 cup sugar
• 1/2 cup brown sugar (packed)
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1-1/4 cups pure canned pumpkin
• 2 teaspoons pumpkin pie spice (for recipe to make your own, go to www.theyummylife.com/recipes/24)
• 3 cups half-and-half
• 3 cups 2% milk
• 1-1/2 cups toasted, coarsely chopped pecans (to toast pecans, spread in single-layer on baking sheet, and bake at 350 degrees for 10-12 minutes)

Directions

Lightly coat a 9x13 baking dish with cooking spray. Add croissant cubes & set aside. Add eggs to large bowl and whisk just until blended. Add sugar, brown sugar, salt, vanilla, pumpkin & pumpkin pie spice; whisk together just until blended. Whisk in half-and-half and milk. Pour liquid mixture over bread cubes, stir gently to moisten bread completely. Cover and refrigerate at least 5 hours and up to 24 hours.

Preheat oven to 325 degrees. Remove bread mixture from refrigerator. Sprinkle evenly with pecans; stir gently to distribute pecans throughout mixture. Cover loosely with foil and bake 70 minutes. Remove foil and continue baking for 20 to 40 minutes, until no liquid is visible when you pierce the center with a paring knife. Place on rack to cool for 15-30 minutes to allow mixture to firm up. Best served warm, but not hot. To serve for breakfast, cut into squares or spoon onto plates; drizzle with warm maple syrup. To serve as dessert, top with whipped cream.

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