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Pumpkin Bread Pudding Recipe
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Pumpkin Bread Pudding

 6 plain croissants, cubed and toasted
1 lb pumpkin puree
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoons cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar

Pre-heat oven to 350� F. Combine all ingredients, adding bread last. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes. Serve warm or chilled.


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