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PUMPKIN PECAN CROISSANT CUSTARD with Caramel Rum Sauce

Contributed By: Monica, OH | See all of Monica's recipes
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 45 Minutes
  8 servings
A cross between pumpkin pie and bread pudding with a spirited sauce
RECIPE INGREDIENTS
Croissant Custard Ingredients:
10 oz. day old croissants, cut or torn into small pieces
½ cup melted butter
5 eggs
2 tsp. vanilla
2 tsp. pumpkin pie spice
1 can of Libby’s pumpkin pie MIX
1 – 5 oz. can evaporated milk
½ cup heavy cream
4 oz. chopped pecans
Caramel Rum Sauce Ingredients:
1 – 7.5 oz. jar caramel ice cream sauce (I used Archers Farms)
5 Tbsp. heavy cream
3 Tbsp. dark rum (I used Captain Morgan's Tattoo)
PUMPKIN PECAN CROISSANT CUSTARD with Caramel Rum Sauce Recipe at Cooking.com
DIRECTIONS
In a very large mixing bowl, melt the butter in the microwave and toss with the croissant pieces. In a large mixing bowl, combine the eggs, vanilla, pumpkin pie spice, pumpkin pie MIX, evaporated milk and cream. Stir with a wire whisk until smooth and add the pecans. Pour over the croissant pieces and mix thoroughly, pressing down to completely coat them. Set bowl aside and allow the custard to soak into the croissants for 30 minutes. Pour the custard/croissant mixture into a greased 3-qt. casserole and bake in a 350 degree oven for 55-60 minutes or until firm to the touch in the center of casserole. Remove to wire rack to cool until warm. Cover and refrigerate any leftovers. NOTE: I used two medium sized stoneware baking molds with a pumpkin motif instead of a 3-qt. casserole dish. They hold maybe a 1 to 1 1/2-qt. each.


Meanwhile, is a small mixing bowl, combine the sauce ingredients and microwave on high for 45 seconds, whisk until smooth and drizzle over the pudding as desired. Serve with a scoop of ice cream or whipped topping.


Date Added: 11/11/2010
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Edward Reviewed: 11/08/2011
Good -- but with a big but.........
Unless I made this incorrectly, putting "custard" in the title is misleading because it was far from "custardy." It was definitely more like a bread pudding. I love pumpkin, but was disappointed and kind of surprised that it was almost devoid of a pumpkin flavor, which I tasted before adding the sauce. BUT the sauce was awesome! That sauce would've made a hubcap taste great. I will make it again, but only because of the sauce, and I will simply call it bread pudding.
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