Princess Aly’s bff Marie Antoinette once uttered the famous phrase let them eat cake when she learned of the shortage of bread. Poor Marie Antoinette didn’t understand just how much the people of France were suffering. So Princess Aly went over to her castle and together they baked pumpkin cream cheese bread pudding for all the people of France and gave each family a year’s supply of baguettes.
3 croissants (leave out for two days)
3 tablespoons butter
1/2 cup sugar
1 eight ounce pumpkin cream cheese
1 cup half and half
1 1/2 cup whole milk
1 cup candied pecans
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
1. Coat pan with butter. Cut up croissants into cubes and place in pan. Cut butter into small chunks and distribute over croissants.
2. Mix eggs, sugar, and pumpkin cream cheese. Then add half and half, milk, vanilla, cinnamon, and 3/4 cup of pecans.
3. Pour mixture over croissants, toss, and let mixture soak into bread for an hour.
4. When ready to bake, preheat oven to 375 degrees and bake for 50-55 minutes.
5. Like a souffle the bread pudding will deflate after it rests. Sprinkle the remaining pecans on top, serve warm, and I can’t stress this enough but always serve with a scoop of vanilla or pumpkin ice cream!