If you love bread pudding or pumpkin pie then you'll love this! So comforting on a chilly autumn day! Recipe is from Good Things Utah but I altered it slightly. You can never have too many pumpkin recipes, right?
5 cups canned pumpkin puree
2 large whole eggs
2 egg yolks
3 cups heavy cream
¼ cup brown sugar
1 ¼ cups sugar
¾ t cinnamon
¼ t nutmeg
¼ t cloves, ground
1 c half-and-half
10 cups Croissants, cubed into 2-inch squares, or french bread
-In a mixing bowl, mix pumpkin with all the eggs, heavy cream, brown sugar, ¼ cup of granulated sugar, cinnamon, nutmeg, and cloves. Set aside.
-In a sauce pan, combine 2 tablespoons of water and remaining 1 cup of granulated sugar and heat over high heat.
-As sugar melts, swirl pan often to ensure even melting. Do not stir because it will slow down the melting process and cause the sugared water to brown unevenly. Cook for 3 to 4 minutes, or until sugar has a deep caramel color. Remove from the heat and carefully whisk ¼ cup of the half-and-half cream into the caramel until well combined, then whisk in the remaining ¾ cup of half-and-half.
-Pour caramel mixture into a 9x13 casserole dish. Top with half the croissant cubes, then pour half of the pumpkin mixture over the top. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
-Set aside to let sit for about 30 minutes. Preheat oven to 350. Bake bread pudding for 30 to 45 minutes, or until pudding is set. Remove from oven and let cool. Serve bread pudding in wedges or squares and top with cinnamon flavored fresh whipped cream.