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    You are in: Home / Recipes / Pumpkin Pie-Croissant Pudding Recipe
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    Pumpkin Pie-Croissant Pudding

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Pinay0618's Note:

    I'm seriously considering this for Thanksgiving dessert! Recipe shared by Frederic Morin on the Food and Wine website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
    2. 2
      Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
    3. 3
      Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Pie-Croissant Pudding

    Serving Size: 1 (349 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 902.3
     
    Calories from Fat 455
    50%
    Total Fat 50.5 g
    77%
    Saturated Fat 28.8 g
    144%
    Cholesterol 376.2 mg
    125%
    Sodium 486.9 mg
    20%
    Total Carbohydrate 93.1 g
    31%
    Dietary Fiber 6.0 g
    24%
    Sugars 50.6 g
    202%
    Protein 16.7 g
    33%

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