Pumpkin Pie-Croissant Pudding
"Bakers make traditional diplomat pudding with soaked ladyfingers or cake baked with fruit and custard. In this take, Frédéric Morin likes using the leftover croissants from Niemand Bakery. He says he always buys too much of everything ("Ask my wife," he says, "I even buy too many T-shirts"), so he created this simple recipe for using up his leftovers...."
INGREDIENTS
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2/3 cup dark raisins
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1/4 cup rye whiskey
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6 large croissants (about 1 pound), cut into 2-inch pieces
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Butter, for the dish
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1 cup pumpkin pie filling
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2 cups heavy cream
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1 cup milk
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7 eggs
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1 cup sugar
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Pinch of salt
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Vanilla ice cream, for serving
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