1/4 cup Captain Morgan spiced rum
6 large or 12 mini croissants (approx. 1 lb) cut into 1 inch chunks
Salted Butter to grease your baking dish
1 cup pumpkin pie filling
2 cups heavy cream
1 cup Eggnog (I prefer the Pumpkin Eggnog for this recipe but any eggnog will work)
7 eggs
1 cup sugar
1/2 c brown sugar
1/2 tsp vanilla bean paste
1/4 (or dash) tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp (or dash) of cinnamon
*If you’re feeling extra indulgent, you can also top with vanilla bean ice cream or gelato.
- Preheat the oven to 425°. Put the craisins in a bowl and saturate with the spiced rum.
- Evenly distribute the croissant chunks on a cookie sheet and toast thoroughly for approximately 10 minutes. Turn them over or stir them at 5 minutes. Toast until golden brown. Let cool.
- Set the oven temperature to 350°. Butter your 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, eggnog, eggs and sugar. In the buttered baking dish, toss the croissants with the craisins and rum. Pour the pumpkin mixture on top, making sure to cover all of the croissant chunks with the mixture.
- 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 Buttered Rum Eggnog Sauce below.
xoxo,
BF
BF Asks: What foods and drinks signify the taste of the holidays for you?