Oooey goooooey pumpkinnnny chocolatttty goodness!
From Adam: “This dish makes me happy because it reminds me of weekend trips I used to take to a cabin in the mountains of California. My group wasn’t the most outdoorsy or adventurous, but what we lacked in nature skills, we made up for with cooking and porch-sitting. After building a fire in the fireplace, we would sink into the couch with mugs of rich bread pudding”
3 large eggs
6 large egg yolks
3 cups half and half
15 oz canned pumpkin
8 oz milk chocolate, cut into small chunks
1 teaspoon vanilla extract
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
- Preheat oven to 375°F.
- Butter a baking dish.
- In a large bowl, mix eggs, yolks, half and half, pumpkin, sugars, vanilla, salt, cinnamon, and ginger.
- Toss and coat croissant pieces and chocolate chunks in the custard mixture.
- Pour bowl contents into baking dish and spread evenly.
- Bake for 45 minutes.
- Serve warm or at room temperature.
Perfect for breakfast or dessert!
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