Pumpkin Churro Croissant Bread Pudding

Ingredients

• 6 large croissants, preferably a few days old or dried out overnight
• Turbinado sugar, for topping
• Vanilla ice cream, for serving
• 1 cup milk of choice
• 1 cup heavy cream
• 3/4 cup pumpkin puree
• 1 1/2 tbsp salted butter
• 1/4 cup + 3 tbsp granulated sugar
• 1 tsp cinnamon
• Optional: 1/2 tsp pumpkin pie spice
• Pinch of salt
• 1 tsp vanilla extract
• 4 eggs, at room temperature
• 1 egg yolk, at room temperature
• 1/2 cup salted butter, softened
• 1/2 cup granulated sugar
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 3 tbsp coconut oil, melted
• 1/4 cup smooth almond butter
• 1/4 cup + 3 tbsp maple syrup
• Pinch of salt

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