HEELLLLOOOOO NOVEMBERRRRR!!! Ok, so November has always been a special month for me, it’s the month my Husband and I started dating (swoon), it’s the month we got married (double swoon), and its Thanksgiving, which this year happens to also be said husbands BIRTHDAY (Infinity swoon)!!

So this month I decided we need to pack the blog full of Thanksgiving dishes. What are you making? Are you hosting? Do you just get to show up and eat? OR do you send your dad recipe ideas with a big ‘hint, hint make this,’ THEN just show up and eat. I’m a little guilty of that last one.

However, since Thanksgiving this year is on my Dear husband’s birthday, I decided he needs some special desserts. Now, my husband is as ‘basic’ as they come, and I say that completely lovingly, because I am too! Like I said in my last post, I am ALLLL about that PSL life. Fall is just one big excuse to eat Pumpkin Spice in any form the world can think of putting it in. Some of my favorites…Pumpkin cupcakes, which are normally Brice’s birthday dessert, PSL (thanks Starbucks), Voortman Pumpkin Spice wafers, and the list goes on and on!!

I spent most of my Saturday thinking of things I could put pumpkin in, and then I had one of those light bulb moments, and rushed to the store. That’s really how must of my recipes come about “light bulb” moments, and this one created Pumpkin Spice Bread Pudding.

The Process

First, in a greased casserole dish, tear up 5 croissant rolls into small/medium pieces. Literally tear them up, don’t over think it.

Then, in the bowl of your stand mixer, or just a large bowl if using a hand mixer, combine all of the custard ingredients. Start the mixer on slow, then speed it up until completely blended and it will bubble a little on top. You want to make sure those eggs are completely beaten. The mixture will be very thin.

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Then, carefully pour the egg mixture over the croissants. The liquid will come up to the very top. If you have some remaining liquid you couldn’t fit in the pan put it in a small bowl, cover in plastic wrap and put in the fridge. Cover the bread/custard mixture with plastic wrap and place in the fridge for 1 hour. The bread will soak up all the custardy goodness.

Approx. 45 min later, preheat your oven to 350.

Remove from the fridge, and pour any remaining custard mixture over the bread. Since the croissants have been soaking it up for the last hour you should have room for the rest of it!

Place in the oven and bake for 50 min.

Depending on how deep your casserole dish is your custard may not be all set. Wiggle the dish and if you have any movement in the center, place back in the oven until set, checking every 10 min. You may also want to tent the dish in foil at this time if you don’t want the bread to brown any more.

Serve hot or cold! Extra flavor points if you drizzle some caramel sauce over the top!

Recipe