Well Made by Kiley

Preheat the oven to 350F. Grease a 9” round (or 9” square or 9x13”) baking pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet; set aside.

Prepare the pumpkin custard. Combine all of the ingredients for the custard, except for the eggs and egg yolk, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from heat and let cool slightly. Then, add the eggs and egg yolk, and whisk fully incorporated. Set aside.

Make the filling. In a medium bowl, combine all of the ingredients for the churro filling, and mix until well combined.

Slice a croissant in half, and spread 1-2 tbsp of the filling onto the croissant. Top with the other half, then cut into 6 large cubes.

Repeat with the rest of the croissants (you will have leftover churro filling).

Place half of the croissant cubes into the pan and spread half of the leftover filling on top. Repeat that process on more time. 

Pour the pumpkin custard all over, and gently press down. Let sit for 15 mins. Then, generously sprinkle the top with turbinado sugar.

Bake at 350F for 35-45 mins on a baking sheet, until the top is golden and set, but still slightly wobbly. Remove and let rest for at least 10 mins.

If using, make the salted caramel by combining the ingredients in a small bowl.

Serve warm with vanilla ice cream and salted caramel, if desired.

Enjoy!