• Cooking Time:
  • Servings:
  • Preparation Time:


  • 10 cups cubed croissants (1/2 inch cubes), toasted
  • 4 large eggs
  • 1 cup firmly packed brown sugar
  • 1 (15 oz) can pumpkin
  • 2 cups half and half
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 tsp. vanilla extract
  • 1 cup chopped dates
  • Whipped cream (optional)
  • Ground cinnamon (optional)


  • Preheat oven to 350°. Lighly grease a 13x9 inch baking dish. Place toasted croissant cubes in dish.
  • In a medium bowl, combine eggs and next 7 ingredients; stirring well. Pour over croissants, tossing gently to coat. Let stand 30 minutes. Bake 35 to 45 minutes, or until a tester inserted in center comes out clean. Cut into squares to serve. Serve with whipped cream and lighly sprinkle with cinnamon, if desired.


Categories: Dessert  Misc. Dessert  Pudding 

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