With a quick prep time, this yummy comfort food is something you can make up on a weekend morning, or as part of the dessert menu for any occasion. Good as a breakfast, a dessert or an evening snack! Toast, and cube the croissants ahead of time to save a step later.
Serve it warm with a little icecream, or cold topped with whipped creme, or serve as is. 
Ingredients:
6 large croissants, toasted and cubed
1 can (16 oz.) pumpkin puree (not pie filling)
1 cup milk
1/2 cup cream
1/8 cup molasses
1 cup brown sugar
2 eggs
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup sugar
For topping –
3-4 T. butter (cubed)
brown sugar
cinnamon
Preparation:
1. Combine all ingredients and put the bread in last.
2. Spread evenly in a casserole dish and sprinkle top with some extra brown sugar and cinnamon. Place cubes of butter on top to help create a nice brown sugar topping.
3. Bake at 350 degrees F for 15 – 20 minutes. Let it cool some before serving.
