Pumpkin-Croissant Bread Pudding with Pecans

Ingredients

• ¼ tsp. freshly ground nutmeg
• 1 tsp. ground cinnamon
• 1-¼ cups pure canned pumpkin
• 6 cups half-and-half
• 1 tsp. table salt
• 1 cup granulated sugar
• 3 large eggs
• + 4 more ingredients
• • 7 large egg yolks
  • ½ vanilla bean
  • 1-½ cups toasted, coarsely chopped pecans
  • 10 cups 1-inch, day-old croissant cubes

In a large heatproof bowl, whisk the yolks and eggs. Slowly whisk in the sugar and salt until thoroughly combined. Pour the half-and-half into a medium saucepan. Split the vanilla bean and scrape the seeds into the half-and-half. Add the scraped bean to the pan too. Heat over medium-high heat unt...

View full recipe at Fine Cooking