Pumpkin Bread Pudding With Raisin Nut Bread

Total Time: 3 hrs 10 mins Preparation Time: 1 hr 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 12 slices raisin nut bread
• 1/2 cup butter, room temperature
• 2 butter croissants, sliced lengthwise -- into 1/4
• 6 large eggs
• 1 cup sugar
• 1/8 teaspoon sugar
• 1 tablespoon vanilla extract
• 4 cups light cream or 4 cups half-and-half
• 1/2 teaspoon cinnamon, ground
• 1/8 teaspoon nutmeg, ground

Recipe

• 1 preheat oven to 325 degrees.
• 2 butter sides and bottom of 13x9" baking pan.
• 3 butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread). in large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
• 4 add sugar and vanilla and beat at med.
• 5 speed until thoroughly combined.
• 6 reduce speed to low and add cream; mix until smooth.
• 7 pour egg-cream mixture over bread and croissant slices.
• 8 the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
• 9 in small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar.
• 10 sprinkle sugar-spice mixture over the bread pudding.
• 11 fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water.
• 12 place in oven, set bread pudding pan in the water bath.
• 13 bake 45-50 min.
• 14 or until custard is set. when set, remove the bread pudding from the oven, and discard water in larger pan.
• 15 cool to room temperature. refrigerate for 2 hours or until firm.