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Nutrition Facts
Serving Size 167 g
(Approx. 10 Servings)
Amount Per Serving
Calories 620 Calories From Fat 410
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 26 g 130%
Trans Fat 1.0 g
Cholesterol 80 mg 27%
Sodium 390 mg 16%
Total Carbohydrate 45 g 15%
Dietary Fiber 2 g 8%
Sugars 26 g
Protein 8 g
Vitamin A 20% Iron 8%
Vitamin C 20% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Spiced Bread Pudding
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 cup(s) heavy whipping cream
11 Oz white chocolate morsels
10 2/9 Oz Così Com'è Pumpkin Cream
3 Tbsp Adams Reserve Pumpkin Pie Dip Mix
6 large croissants
1 cup(s) pecans, chopped
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Instructions

1
Preheat oven to 350ºF and spray a 7x11-inch baking dish with non-stick cooking spray.
2
Pour cream into a heavy bottomed saucepan, cover with lid, and warm over medium heat for five minutes.
3
Turn off heat, add white chocolate morsels to warmed cream then whisk until fully melted.
4
Next, add pumpkin cream and pumpkin pie dip mix and whisk until well combined.
5
Cut croissants into eighths and place in prepared baking dish then sprinkle with pecans.
6
Pour pumpkin sauce over croissants, reserving 1 cup sauce. Cover with foil
7
Bake 30 minutes covered, then remove foil and bake an additional 10 minutes. Serve with reserved sauce.

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