You Asked For It – Marriott’s Pumpkin Bread Pudding Recipe
Last week we posted a photo of the pumpkin bread pudding we made in our test kitchen. Wow! We were overwhelmed with requests from you for the recipe. So here it is. Let us know how it comes out.
Pumpkin Bread Pudding
Yield: 1 9-inch pie pan
12 ounces croissants, cut into 2” cubes
1 pint half and half
1 cup heavy cream
1/4 cup sugar
1/4 cup butter, melted (plus more for pie plate)
1/4 teaspoon pure vanilla extract
1/4 cup honey
1 each egg
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
Pinch ground ginger
Pinch ground nutmeg
Pinch ground cloves
Cut the croissants into 2 inch cubes. Bake at 325 F until dried out but not browned, about 10 minutes. Let cool at room temperature while preparing the rest of the ingredients.
In a large sauce pan, combine half and half, heavy cream, sugar, butter and vanilla.
Place the saucepan on low heat and add the honey slowly. Whisk together and bring to a low simmer, be careful to not boil. In a small bowl whisk the egg, add a small amount of the warm cream and whisk to incorporate. Next, return the egg mixture to the pot.
Whisk in pumpkin, cinnamon, ginger, nutmeg and cloves.
Place croissants in a large mixing bowl and pour the custard over. Let stand 30 minutes, so that the croissants can absorb the custard.
Mound the mixture in a buttered 9-inch glass pie dish. Bake at 325 F until a toothpick inserted comes out clean, approximately 30 minutes.
Remove the bread pudding from oven and cool at least 30 minutes before serving.