Pumpkin Croissant Breakfast Bake
Ingredients
- 6 croissants (cubed)
- 2 cups heavy cream
- 1 15 oz can pumpkin or 1 7/8 cups
- 1 cup whole milk
- 1 ¼ cup sugar
- 4 large eggs
- 1 large egg yolk
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- Pure maple syrup for serving
- ¼ cup sugar
- ¼ cup flour
- 1 tbsp water
- 1 tsp ground cinnamon
- ¼ cup butter (softened)
- ¼ tsp salt
- 1/3 cup chopped pecans
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