Pumpkin Croissant Bread Pudding is warm, gooey, and packed with pumpkin spice flavor! This dessert is perfect for fall and has a decadent maple glaze to top it all off!
Pumpkin Croissant Bread Pudding:
This bread pudding is such a tasty way to celebrate all things fall and pumpkin season! After sharing our Savory Cheesy Croissant Breakfast Casserole last year, I could not wait to do a sweet version! It's so easy to make using canned pumpkin, store bought croissants, and minimal ingredients that you probably have at home. I love this because it's so perfect served warm, and it feels nice and rich but it's also not too sweet at all. You could really have it as a dessert, or even a fun weekend breakfast!
Making Pumpkin Bread Pudding:
You can see our photo collage below for a little step by step. But, this is easy as can be and comes together really fast!
- First things first, tear up your croissants and then layer them in a greased 9x13 dish. I usually tear each croissant in 4 pieces or so, but it doesn't have to be perfect.
- Now, whisk together your canned pumpkin, eggs, half and half, pumpkin pie spice, brown sugar, vanilla and a little salt. You can do this by hand with a whisk. It will take about 2-3 minutes to have everything mixed well.
- Pour the pumpkin mixture evenly over the croissants in the dish. Now, use your clean hands to gently press down on the croissants. You want to make sure they're all covered as best as you can. If you don't want to use your hands, a spatula is fine.
- Once the pudding is set pull it out of the oven and make the glaze. You can glaze right away or allow it to cool. My preference is to allow it to cool for 20-30 minutes, then glaze and serve warm.
Pumpkin Croissant Bread Pudding Recipe Notes and Tips:
- I used 8 regular (full size) croissants from the grocery store bakery for this recipe. You can also use mini croissants, but you will need 16 of them. This recipe has not been tested with canned style crescent rolls. Make sure that you buy your croissants 1-2 days before you plan to make this for best results. You can make it with fresh, but 1-2 day old croissants will soak up your pumpkin mixture better.
- Make sure that you use 100% canned pumpkin for this recipe! Canned pumpkin pie filling is not the same and I can't guarantee what the results will be. Luckily, canned pumpkin is just as easy to find.
- You can cover and store any leftovers of this pudding for 3 days in the refrigerator. It's easy just to cut into squares and reheat as needed. You can also cover with foil and reheat in the oven at 350 until warmed through.
- Don't skip the maple cinnamon glaze! It really is what takes this to the next level, it's SO GOOD. On top of the glaze I love serving this with some whipped cream, or vanilla or even pumpkin ice cream.
Pumpkin Croissant Bread Pudding
- 8 Day Old Croissants
- 2 ½ Cups Half & Half
- 4 Large Eggs
- 15 Ounce Can Canned Pumpkin
- 1 Cup Packed Brown Sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 3 Tablespoons Butter
- ½ Cup Packed Brown Sugar
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Half & Half or Milk
- Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Roughly tear the croissants into pieces, they don't all have to be the same size. Then, place in the prepared baking dish.
- In a large bowl beat together the half and half with the eggs until no egg streaks remain. Next, whisk in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract and salt until well combined.
- Pour the egg mixture over the croissants evenly and press down gently to make sure all croissants are covered.
- Cover the pan with foil and allow the mixture to sit for 20 minutes (or refrigerate up to 8 hours).
- Uncover the pan and bake the bread pudding in the preheated oven for 40-50 minutes, until set.
- Melt the butter in a small saucepan over medium low heat. Whisk in the brown sugar, maple syrup and vanilla extract until smooth. Simmer for 2 minutes.
- Remove the pan from the heat and whisk in the half & half or milk.