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!
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.
Glaze:
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.
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Notes
NOTE: Once this comes out of the oven it's very hot. I like to let it sit for 20-30 minutes and then make the glaze and pour over the top.