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”

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You will need:
3 large eggs
6 large egg yolks
7 croissants
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

  1. Preheat oven to 375°F.
  2. Butter a baking dish.
  3. In a large bowl, mix eggs, yolks, half and half, pumpkin, sugars, vanilla, salt, cinnamon, and ginger.
  4. Toss and coat croissant pieces and chocolate chunks in the custard mixture.
  5. Pour bowl contents into baking dish and spread evenly.
  6. Bake for 45 minutes.
  7. Serve warm or at room temperature.

TIP:

Perfect for breakfast or dessert!



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”
Photography by Ellen Silverman

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