Cranberry Pumpkin Croissant Bread Pudding

• 6 To 8 Day-Old Croissants (enough To Fill A 1 1/2-quart Baking Dish), Torn Into 1-inch Pieces
• 1/2 cups Fresh Or Frozen Cranberries
• 4 Eggs
• 2 cups Milk
• 1 cup Canned Pumpkin
• 1/2 cups Granulated Sugar
• 1 Tablespoon Vanilla
• 1-1/2 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Ground Nutmeg

1. Preheat oven to 350u0b0F. Place torn croissants in a 1 1/2-quart baking dish (add enough to nearly fill the dish to the top). Top evenly with cranberries.
2. In a large bowl, whisk together eggs, milk, pumpkin, sugar, vanilla, cinnamon, cloves and nutmeg. Pour mixture evenly over croissants. Bake until set and golden brown, about 1 hour. Serve warm.
3. Adapted from the Food Network.

croissants, fresh or, eggs, milk, pumpkin, sugar, vanilla, ground cinnamon, ground cloves, ground nutmeg

Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-pumpkin-croissant-bread-pudding/ (may not work)