Autumn
Pumpkin Bread Pudding
Tuesday, October 28th, 20086 croissants, cubed and toasted
1 can (16 oz.) pumpkin puree
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar
Combine all ingredients and put the bread in last. Spread evenly in a casserole dish and sprinkle top with some extra brown sugar and cinnamon. A few [...]