Pumpkin croissant bread pudding with caramel sauce

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.



6 cups croissant cubes, lightly toasted in oven

3/4 cup raisins, soaked in 1/4 cup bourbon

1 cup pumpkin purée

1/2 cup brown sugar

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

Pinch nutmeg

3 eggs

1 cup heavy whipping cream

1 cup milk

Caramel sauce

1 cup sugar

1/4 cup water

1 cup heavy whipping cream


Preheat oven to 350°F. Place toasted croissants in a 9x13-inch pan and distribute soaked raisins over top. In large bowl whisk pumpkin with sugars, salt and spices. Whisk in eggs, then cream and milk. Pour pumpkin custard over croissants and raisins and let soak for 15 minutes. Bake for 45 minutes until custard is set and top is toasted. Cool slightly before serving with caramel sauce. 

For caramel sauce, in medium heavy-bottomed pot over medium-high heat, combine sugar and water. Using pastry brush dipped in water, brush along the sides of the pot to wipe off any residual sugar. Cook sugar mixture without stirring (only swirling the pot gently, as necessary) until amber in colour. Very slowly add the whipping cream. The sugar will seize; cook a few more minutes, stirring occasionally, until emulsified. Serve warm or at room temperature. Can be made up to two days in advance and warmed over low heat when ready to serve.