- 4 cups cream
- 8 eggs
- 2 tsp. pumpkin-pie spice
- In the inner pot of the Instant Pot, combine cream, eggs, pumpkin-pie spice, brown sugar, vanilla, and salt. Whisk together.
- Add crumbled croissants to the egg mixture, gently folding to combine. Cover inner pot and place in refrigerator for 2–3 hours.
- Place the inner pot back into the Instant Pot and secure the lid.
- Select Cake mode and press