Matters Magazine
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Carriage House Pumpkin Bread Pudding

Stacks Image 1910
Chef Holly Guber

Serves 10

1 (15oz) can pumpkin puree
4 eggs
1 cup sugar
1 cup milk
1 cup heavy cream
1 tbl pure vanilla extract
1 tsp cinnamon
½ tsp ground ginger
pinch cloves
pinch salt
5 all butter croissants, cut into cubes and dried overnight

Coat a large baking dish with spray oil.
In a large bowl, whisk together the pumpkin, eggs, sugar,
Milk, cream, vanilla, spices and salt. Stir in the croissant cubes gently to coat.
Pour into the prepared baking dish, cover with foil.
Bake in a pre-heated 350 degree oven for approximately 45 minutes until center is puffed and firm. Serve warm with Salted Caramel Sauce and whipped cream.