pumpkin croissant pudding

On the rare occasion that you find yourself with leftover croissants you might want to try your hand at this recipe. It's a rich, dense tummy warming treat that might just make you rethink pumpkin pie. It's got all the same great flavours of that classic Thanksgiving dessert but it is dead easy to make and doesn't require any finicky pie dough. You literally tear up the croissants place them into ramekins or a baking dish and pour the batter over the top. The result is as visually appealing as it is tasty.

Pumpkin Croissant Pudding (makes about 6 - 1/2 cup ramekins)


  • 1 cup heavy cream
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large eggs plus 1 yolk
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups day old croissants
  • 6 tbsp unsalted butter, melted


Preheat oven to 350°F with rack in middle.

Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.

Toss croissant cubes with butter in another bowl, then add pumpkin mixture and mix thoroughly. Transfer to ungreased individual ramekins and bake until custard is set, 25 to 30 minutes.

Seriously how delicious does that look? Don't you just want to dive in with a fork? These would be perfect served with a vanilla ice cream or if you want to be very decadent a salted caramel ice cream. And to counteract all that sweetness have a little coffee ready on the side.

Do you have any favourite pumpkin desserts?