Pumpkin Bread Pudding

From Cooking with Paula Deen, Sept/Oct 2006

Pumpkin Bread Pudding
  1. 10 cups cubed croissants (1/2-inch cubes), toasted
  2. 4 large eggs
  3. 1 cup firmly packed brown sugar
  4. 1 (15-ounce) can pumpkin
  5. 2 cups half-and-half
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground ginger
  8. 1 teaspoon vanilla extract
  9. 1 cup chopped dates
  10. Whipped cream (optional)
  11. Ground cinnamon (optional)
  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish. Place toasted croissant cubes in dish.
  2. 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 lightly sprinkle with cinnamon, if desired.
Makes 8 - 10 servings