I made us cozy bread pudding full of fall spices and ﬂaky, buttery croissants. Because I love us.

Before we dive in, I do feel like I need to get something oﬀ my chest. Just last week I shared my easy Pumpkin Cheesecake Dip and mentioned how I hate when recipes leave me with an awkward amount of leftover pumpkin at the bottom of the can. Well. There are two ways we can look at this Pumpkin Bread Pudding that uses ½ cup of pumpkin. 1) I m a hypocrite. 2) I came up with a recipe to help us use up our leftover pumpkin! Either way I made you pumpkin bread pudding.

Here s how this pumpkin bread pudding came to be. On Saturday afternoon I began craving something warm and cozy and FALL. On Sunday I had the ingredients from the grocery store. On Sunday night we ate pumpkin bread pudding and it got a not bad from Garrett, which, if you are new around here, is very high praise. On Monday I made pumpkin bread pudding again to take these photos and I may or may not have accidentally eaten it for lunch. #oops The leftover pumpkin bread pudding was sent to my parents and grandparents where it got all the thumbs up. My mom, who rarely eats sweets, loved it and asked me to make it for her next Bunco party and for our family s Christmas day lunch. So I m declaring this cozy, comforting pumpkin bread pudding a hit.

This time of year we spend a lot of time discussing all the pies and cakes and cookies and easy Thanksgiving/holiday desserts to share and take to gatherings. But sometimes you just need a small batch dessert that yields your very own bread pudding no sharing required. I realize everyone doesn t have ramekins on hand, but I m not sure what s holding you back? You need ramekins for pumpkin bread pudding and for my classic individual peach cobbler, which was the top recipe on the blog last year. Ramekins like these will work well for both recipes. I have a stack of ramekins that I use for portioning out snacks, melting butter, cracking eggs, serving dips and sauces, the list goes on and on. I use mine all the time! This recipe makes 4 servings, but will double easily to ﬁll 8 ramekins. If I test it in a casserole dish in the next few weeks, I ll come back and let you know how that works.

To make the bread pudding, we start with day old (aka almost stale) croissants. I used mini croissants that I found at the grocery store and divided 6 between 4 ramekins. I know someone will ask if you can use regular croissants I haven t tried it, but you deﬁnitely could. You are just looking for the amount of torn bread to ﬁll the ramekins to the top rim. I was too impatient to wait a day for my croissants to become day old, so I just laid them out in a single layer on my counter after church and they were plenty dried out for pumpkin bread pudding Sunday night! Once the ramekins are ﬁlled with croissants, it s time to make the liquid. We mix together a small amount of pumpkin, a healthy amount of pumpkin spice, milk, eggs, vanilla, butter and sugar (all the food groups) and pour that over the torn croissants. It all gets topped with a sprinkling of cinnamon sugar and in the oven it goes for 30 minutes. I love the drama of this bread pudding rising up over the rim when I pull it from the oven and how the entire house smells like the best fall candle you ve ever had. The pumpkin custard ﬁlls the layers of ﬂaky croissant, making it soft and irresistible. The top is sweet from the cinnamon sugar and slightly crunchy. You are going to want to wait a few minutes for this to cool slightly (I speak from experience).

Y all. Forget making this to take to some gathering. Make this pumpkin bread pudding for your family on a weeknight or after a delicious Sunday Supper. You will not regret it and they will love you forever. Promise. Happy Thanksgiving!

5.0 from 1 reviews Print Pumpkin Bread Pudding Author: Jessica Wood Recipe type: Dessert Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 This delicious pumpkin bread pudding is soul-warming comfort food, perfect for cold nights and holiday parties. And individual servings mean you don t have to share!

Ingredients 6 mini croissants 1½ cup milk 1 tbsp vanilla

½ tbsp pumpkin pie spice 2 tbsp butter, melted 2 eggs ¼ tsp salt ½ cup sugar ½ cup pumpkin 1 tbsp cinnamon sugar Instructions 1. Spray 4 ramekins well with cooking spray and preheat oven to 375. 2. Tear croissants into small pieces and divide evenly between the ramekins. Place ramekins on baking sheet. 3. In a separate bowl, combine milk, vanilla, pumpkin pie spice, butter, eggs, salt, sugar, and pumpkin and whisk until smooth and well combined. 4. Slowly pour pumpkin mixture over croissants, evenly dividing between the ramekins. 5. Top each ramekin with a sprinkle of cinnamon sugar. 6. Bake bread pudding for 30 minutes or until set and browning on top. 7. Let cool about 10 minutes before diving in. Enjoy!