BAKERSFIELD, Calif. (KGET) — Chef Richard Yoshimura joined 17 News at Sunrise with a perfect and sweet Thanksgiving dessert. Pumping Croissant Pudding Recipe: preheat oven 350F / lower temperature to 325F later 6 large croissants--cut to cubes, spread on baking sheet, and toast at 350 for 15 minutes or until crisp 3 cups heavy cream 1 cup whole milk 2 cups pumpkin puree 1 tablespoon vanilla extract 1/4 teaspoon salt 15 egg yolks 3/4 cup sugar 3/4 cup brown sugar 1 tsp cinnamon 1 tsp ground ginger 1/2 tsp nutmeg Directions: Transfer the toasted croissants into a 9x13 baking dish. In a saucepan, heat cream, milk, and pumpkin puree. Cook over low heat just until hot. In a bowl, beat yolks, sugar, salt, vanilla, and other spices together until fully incorporated. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour over the croissants in the baking dish and allow to absorb for 15-20 minutes before baking. Baker for approximately 45 minutes or until the internal temperature is 108F. It should jiggle like jello. Watch the full segment in the video player above to hear more about Chef Yoshimura's upcoming restaurant opening.