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Pumpkin Pecan Croissant Bread Pudding

kept bydani00
recipe byThe Yummy Life

10 cups 1-inch, day-old croissant cubes (approx. 5 large croissants)
6 large eggs
1/2 cup sugar
1/2 cup brown sugar (packed)
1 teaspoon salt
1 teaspoon vanilla
1-1/4 cups pure canned pumpkin
2 teaspoons pumpkin pie spice (for recipe to make your own, go to
3 cups half-and-half
3 cups 2% milk
1-1/2 cups toasted, coarsely chopped pecans (to toast pecans, spread in single-layer on baking sheet, and bake at 350 degrees for 10-12 minutes)



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