Pumpkin-Croissant Bread Pudding with Pecans

Pumpkin-Croissant Bread Pudding with Pecans
Photo by Scott Phillips


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

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


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