Pumpkin Croissant Bread Pudding By Kelly Miller • August29,2016 • Updated March 13, 2020 • Leave a Comment 2.0K Jump to Recipe Welcome fall with this delicious Pumpkin Croissant Bread Pudding! Perfect for brunch along with a cup of hot coffee, yum! Hot coffee with my favorite fall flavored creamers. Oh how I love thee. Probably more than I care to admit! I recently was online and one of my friends shared a spreadsheet on how she schedules her week. She works from home like I do, and it can be hard to keep to a strict working schedule when you’re surrounded by non-work things that need to get done. Anyway, on this schedule it listed “work” time from 5:30 am – 8:00 am. If I were to make a schedule spreadsheet like this for myself, do you want to know what those spaces next to 5:30 am – 8:00 am would be labeled? COFFEE. That’s right friends, I need coffee. First thing in the morning, before any of the work gets done. And let me tell you, it is VERY important for my work schedule! One of the reasons why I think I actually get so many different things accomplished in the fall season is because of my beloved coffee with pumpkin creamer. It may sound silly, but I need that time to just wake up and prepare my brain for the craziness that I know is coming that day. This Pumpkin Croissant Bread Pudding is not only absolutely delicious with your morning coffee, but it uses pumpkin creamer in the custard! This is the perfect autumn brunch or potluck recipe as well, and sure to be one of the first dishes gone!  I just can’t believe it’s fall – yay!! If you liked this recipe, leave a rating and a comment below this post! Pumpkin Croissant Bread Pudding Cubed croissants baked in a pumpkin spice custard sauce and topped with brown sugar and chopped pecans. No ratings yet Print Pin Rate Course: Breakfast, DessertCuisine: AmericanKeyword: recipe for pumpkin croissant bread pudding Prep Time: 15 minutes minutesCook Time: 45 minutes minutes Servings: 12 servings Calories: 568kcal Author: Kelly Miller Ingredients▢ 14 medium-sized croissants cubed▢ 4 egg yolks▢ 6 eggs▢ 2 tsp cinnamon▢ 2 tsp allspice▢ 2 tsp nutmeg▢ 2 tsp vanilla extract▢ 1/8 tsp salt▢ 1 cup brown sugar divided▢ 2 cups milk▢ 1 1/2 cups heavy cream▢ 1/2 cup pumpkin coffee creamer▢ 1/2 cup chopped pecans InstructionsPlace cubed croissants in the bottom of a 9 x 13 baking dish that has been sprayed with non stick spray.In a medium bowl, beat egg yolks, eggs, spices, vanilla, salt, and 1/2 cup brown sugar.Add in milk, cream, and creamer. Beat until well combined.Pour evenly over croissants in dish. Stir with a large spoon making sure all croissants are moist.Sprinkle remaining 1/2 cup brown sugar and chopped pecans over top.Bake at 350 degrees for 45 minutes until set. Serve warm and refrigerate leftovers. NutritionCalories: 568kcal | Carbohydrates: 54g | Protein: 12g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 240mg | Sodium: 407mg | Potassium: 251mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1239IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 2.0K