Now, the lighting in that photo may be a little weird, but that buttery goodness is the TRUTH.
Now don’t you wish you worked in my office?
Here’s a fun fact: you can do everything but the baking the night before. Let your croissants soak up the custardy deliciousness overnight in the refrigerator (covered, of course). Take out of the fridge 1 hour before baking time.
♫ Suggested listening: something maple-y. ♫
Click to listen: Jens Lekman – “Maple Leaves”
Recipe adapted from Food and Wine.
- 6 large croissants (about 1 pound), cut into 2-inch chunks
- Butter, for the dish
- 1 cup pumpkin puree (or get some pumpkin pie filling in a can and skip the spices below)
- Dashes of your favorite pumpkin pie spices: cinnamon, nutmeg, cloves, ginger, etc.
- 2 cups heavy cream
- 1 cup milk
- 7 eggs
- 3/4 cup maple syrup
- 1/4 cup rum (optional)
- Pinch of salt
- Splash of vanilla extract
- Additional maple syrup for serving (or vanilla ice cream, if serving after a meal!)
- Preheat the oven to 425°. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
- Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, maple syrup and salt. In the prepared baking dish, pour the pumpkin mixture on top of the croissant chunks, pressing with the back of a spoon until most of the croissants are moistened.
- 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 the toppings of your choice. Some of my guests drizzled additional maple syrup on top, and some thought it had the perfect amount of sweetness without it.
And was it delicious? Uh… YEAH!