Socca
3301 N. Clark Street
Chicago
(773) 248-1155
www.soccachicago.com/
To read more about the restaurant:
Roasted Pumpkin Croissant Bread Pudding
Ingredients:
1 quart cream
3/4 cup sugar
8 eggs
Tbs vanilla extract
3 cups roasted pumpkin puree
8 croissants
Directions:
Whisk all ingredients together in a bowl. Cut croissants into bite size pieces. Place on a cookie sheet and toast in an oven at 350 degrees for approximately 8 minutes or until brown. Line pan with butter and dust with sugar. Place toasted croissants in pan. Pour whisked pumpkin custard over croissants and allow to soak for 30 minutes. ake covered at 350 degrees for 30 minutes, remove cover, then dust the top with sugar. Bake another 10 minutes uncovered until golden brown. Serve warm right out of oven. Top with vanilla gelato or ice cream and drizzle with honey.
