Pumpkin Pie-Croissant Pudding |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
2/3 cup(s) dark raisins |
1/4 cup(s) rye whiskey |
6 large croissants (about 1 pound), cut into 2-inch pieces |
butter, for the dish |
1 cup(s) pumpkin pie filling |
2 cup(s) heavy cream |
1 cup(s) milk |
7 eggs |
1 cup(s) sugar |
pinch of salt |
vanilla ice cream, for serving |
Directions:
1. Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
2. Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissant with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
3. Bake for about 40 minutes, until the center is just set; tent with foil if the top start to brown too quickly. Let cool to warm and serve with vanilla ice cream.
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