Pumpkin Croissant Bread Pudding with Tipsy Caramel Sauce – Dana Shortt Gourmet

Pumpkin Croissant Bread Pudding with Tipsy Caramel Sauce

A New Pumpkin Treat for Thanksgiving


Pumpkin Croissant Bread Pudding with Tipsy Caramel Sauce


for pudding

  • 1 cup milk (skim, 1 per cent, 2 per cent or whole milk — whatever is on hand)
  • 1 cup 35 per cent heavy cream
  • 1 15-ounce can pure pumpkin
  • 1 cup (packed) plus 2 tablespoons brown sugar
  • 2 large eggs
  • 1 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2teaspoon vanilla extract
  • 10 cups of 1/2-inch cubes of croissants (about 10 ounces)
  • 1/2 cup golden raisins (can omit or replace with chopped crystallized ginger)

for tipsy caramel sauce

  • 1 1/4 cup (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream
  • 1/4 cup brandy


for pudding

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Whisk the milk, heavy cream, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in croissant cubes. Stir in golden raisins.
  3. Transfer mixture to 11-inch by 7-inch glass baking dish. Let stand 15 minutes.
  4. Bake pumpkin bread pudding until tester inserted into centre comes out clean, about 40 minutes.
  5. Meanwhile, prepare the caramel sauce.

for caramel sauce

  1. Melt butter in heavy medium saucepan over medium heat until it is melted.
  2. Add brown sugar and whisk in cream and brandy and stir until sugar dissolves and sauce is smooth, about three minutes.
  3. Serve pudding warm with caramel sauce drizzled over top (and whipped cream, if desired).


Entertaining Idea

  • Slice the tops off of miniature pumpkins and scoop out the flesh and/or seeds.
  • Serve the pumpkin bread pudding inside the miniature pumpkins (you can fill the pumpkins with the bread pudding earlier in the day and then reheat them in a 350-degree Farenheit oven for 10-15 minutes before serving).

Dana’s Tip

  • Make sure that you purchase a can of pure pumpkin, not pumpkin-pie filling (which already has sugar and spices added).

This was first published on October 8, 2008 by Dana in the Waterloo Chronicle.

(recipe adapted from Bon Appetit magazine)