Description
A delicious and easy-to-make bread pudding featuring croissants and pumpkin, perfect for fall.
Ingredients
Scale
- 6 large Croissants – cubed (store bought)
- 6 Jumbo pumpkin muffins – cubed (store bought)
- 1 package cream cheese – softened – 8 ounce
- 1 can Pumpkin – 15 – 17 ounce size
- 1 can Eagle brand Sweetened Condensed Milk
- 1 egg
- 1 Tablespoon Cinnamon
- 1 teaspoon Pumpkin pie spice
- 1 Cup Sugar
- 1 teaspoon Vanilla
- 1 stick Butter
- 1 cup Brown Sugar
- 1/2 cup Milk
- 1 teaspoon Maple Syrup
Instructions
- Spray the crockpot with cooking spray, and turn heat to high.
- Place the croissants on a cutting board, or mat, and cut into 1 inch cubes. Cut the jumbo pumpkin muffins into 1 inch cubes, and add both to the crockpot, tossing with your hands to blend. Place lid on the crockpot.
- In a large measuring bowl, or bowl with a pouring spout, place the cream cheese, and microwave for about 1 minute, stirring halfway through, to soften the cream cheese.
- Stir the cream cheese with a large spoon until smooth and creamy.
- Stir in the sugar and keep stirring until completely blended. Add the canned pumpkin and stir to blend.
- Add the Sweetened Condensed Milk, egg, cinnamon, pumpkin pie spice, and vanilla, and stir until blended and smooth.
- Pour mixture over cubed croissants and pumpkin muffins, and stir to mix.
- Cook on high for about 1 to 1.5 hours, then turn the heat to low, and finish cooking for about 2-3 hours, or until a knife inserted in the middle comes out clean.
- In a heavy-bottom saucepan, over medium-high heat, melt the butter. Add the milk and brown sugar, stir to combine, and dissolve the brown sugar.
- When the sauce boils, turn the heat to low and add the vanilla, stirring the whole time.
- Continue to stir until the mixture begins to thicken. When thickened, cook for about 5 minutes, then turn off the heat, and stir in the maple syrup.
- If serving right away, sauce will stay the same consistency. If serving later, it may thicken. To adjust, return to low heat, stir in about 1 tablespoon of butter, and a few drops to several drops of milk, and stir until desired consistency.
- To serve, spoon the bread pudding from the crockpot or cut into pieces and remove with a cake server. Place on a dessert dish or bowl, and spoon caramel sauce over the top. Enjoy!
Notes
- The sauce may thicken until it resembles thick cold gravy; just reheat with milk to adjust texture.
- This dish is best served warm with caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg