Pumpkin Muffin and Croissant Bread Pudding

Pumpkin Muffin and Croissant Bread Pudding

3 cups whole milk (or 2 cups half & half)
1/3 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
4 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-5 Pumpkin Muffins cut into 8 pieces
4-5 croissants cut into 6 pieces
2 Tablespoons butter (softened or melted)
1/2 C chocolate chips or bitter-sweet chocolate pieces (optional)

 Method:

 In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

  Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

  Brush a baking dish with the butter and place the pumpkin muffins and croissants in the dish, distributing them evenly.  Pour batter over the muffins and croissants and sprinkle with chocolate chips if desired.  Bake at 350 degrees F for 45-50 minutes or until set. Serve warm.


The use of pumpkin muffins in this recipe makes it perfect for Thanksgiving; a richly sweet ode to a classic preparation.