With it’s custard like filling, when served as a breakfast dish drizzled with warm maple syrup this is comfort food at its finest. As a dessert, served with a scoop of ice cream or fresh whipped cream it’s so delightful. Similar to a bread pudding but not as dense and with so much more creaminess, let me show how to make the best pumpkin custard with croissants.
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Ingredients needed to make pumpkin custard
- 4-6 large croissants (up to 8 if they are small)
- 4 large eggs and 3 egg yolks
- 3 cups of heavy cream
- 2 cups of whole milk
- 3/4 cup sugar (preferably coconut sugar, but any will work)
- 1/4 cup pure maple syrup
- 1 cup pure pumpkin puree (not pie filling)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 8-ounce block of cream cheese, cubed
- 1/4 cup of mini white chocolate chips (optional)
- 1 Tablespoon of butter
Tools needed
- a whisk
- measuring cups
- measuring spoons
- 9×13 baking dish
- 11×15 baking dish or any dish large enough to fit the 9×13 dish inside
- aluminum foil
- mixing bowl (8 cup)
How to make the best pumpkin custard with croissants for breakfast or dessert
Yup, you can eat this for breakfast too! It’s filling, although light. And all of the things you would expect a breakfast dish to include like eggs, milk, croissants, maple syrup. Try adding precooked chopped bacon which would be equally delicious!
Instructions
- Preheat your oven to 350 degrees.
- Crack your eggs into a bowl. Separate the other 3 eggs and add the yolks to the first 4 eggs.
- Mix in the sugar, cream, milk, syrup, cinnamon, salt, vanilla and pumpkin puree.
- Give it all a good whisk.
- Cut the croissants in half like you would if you were making a sandwich out of them.
- Grease a 9×13 with the butter.
- Lay the bottoms of the croissants into the buttered dish.
- Scatter the cream cheese over the croissant layer and then top with the other halves.
- Pour the milk, egg and pumpkin mixture over the croissants.
- Give a gentle press to the croissant to be sure they are all dampened with the liquid mixture.
- Place the 9×13 into a larger pan such as an 11×15.
- Add boiling water to the larger pan being careful not to get any water in the baking dish with the ingredients in it.
Next
- Cover the whole thing with foil.
- Bake, covered for 45 minutes,
- Remove the foil and bake uncovered for another 45 minutes.
- Check to see it the custard is set by inserting a knife into the center. If the knife comes out clean, it’s done.
- Remove the pans from the oven and carefully remove the 9×13 from the larger pan and place it on a cooling rack.
- Add mini white chocolate chips to the top while still warm, if desired.
- Serve for breakfast with maple syrup or powdered sugar or as a dessert with ice cream and/or whipped cream.
- Finally, enjoy!
Can pumpkin custard bread pudding me made ahead of time?
YES!
If you are serving this as a brunch item. Assemble it the night before, without baking it, and stick it in the fridge. Bake the next day! It’s great served alongside my https://simplyeatathome.com/the-best-sausage-apple-and-white-cheddar-omelet-recipe/
Or try it with my chocolate pumpkin muffins for brunch, which can also be made ahead of time https://simplyeatathome.com/how-to-make-the-best-pumpkin-muffin-recipe/
Above all, enjoy the time with family and friends!
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Pumpkin custard with croissants
With it's custard like filling, when served as a breakfast dish drizzled with warm maple syrup this is comfort food at its finest. As a dessert, served with a scoop of ice cream or fresh whipped cream it's so delightful. Similar to a bread pudding but not as dense and with so much more creaminess, let me show how to make the best pumpkin custard with croissants.
Ingredients
- 4 to 6 large croissants (up to 8 medium/smaller sized)
- 4 large eggs
- 3 egg yolks
- 3 cups heavy cream
- 2 cups whole milk
- 3/4 cup coconut sugar (or any sugar)
- 1/4 cup pure maple syrup
- 1 8-ounce block cream cheese, cubed
- 1 cup 100% pure pumpkin puree (not pie filling)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini white chocolate chips (optional)
- TOPPINGS: powdered sugar, maple syrup, ice cream, whipped cream for serving if desired
Instructions
- Preheat your oven to 350 degrees.
- Crack your eggs into a bowl. Separate the other 3 eggs and add the yolks to the first 4 eggs.
- Mix in the sugar, cream, milk, syrup, cinnamon, salt, vanilla and pumpkin puree.
- Give it all a good whisk.
- Cut the croissants in half like you would if you were making a sandwich out of them.
- Grease a 9x13 with the butter.
- Lay the bottoms of the croissants into the buttered dish.
- Scatter the cream cheese over the croissant layer and then top with the other halves.
- Pour the milk, egg and pumpkin mixture over the croissants.
- Give a gentle press to the croissant to be sure they are all dampened with the liquid mixture.
- Place the 9x13 into a larger pan such as an 11x15.
- Add boiling water to the larger pan being careful not to get any water in the baking dish with the ingredients in it.
- Cover the whole thing with foil.
- Bake, covered for 45 minutes,
- Remove the foil and bake uncovered for another 45 minutes.
- Check to see it the custard is set by inserting a knife into the center. If the knife comes out clean, it's done.
- Remove the pans from the oven and carefully remove the 9x13 from the larger pan and place it on a cooling rack.
- Add mini white chocolate chips to the top while still warm, if desired.
- Serve for breakfast with maple syrup or powdered sugar or as a dessert with ice cream and/or whipped cream.
Wow! This looks mouthwatering! A beautiful fall treat!
Omgoodness, this looks delicious & I love custard too! Saving to try this recipe!