Raspberry Croissant Bread Pudding Recipe
This delicious dessert recipe combines buttery, flaky croissants with fresh raspberries in a creamy, custard-rich bread pudding. With a perfectly crisp, golden-brown top and a soft, custard-filled interior, this dessert is a comforting treat perfect for any occasion.
Ingredients
- 3 tablespoons unsalted butter at room temperature
- 12 day-old croissants about 6 large croissants
- 1 cup fresh raspberries divided
- 4 large eggs at room temperature
- 5 cups milk any dairy or non-dairy milk works
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon vanilla extract
- Confectioners' sugar for topping (optional)
Instructions
Prepare the Baking Pan:
- Grease the bottom and sides of a 9 × 13-inch rectangular baking pan with the softened butter, ensuring full coverage.
Assemble the Croissants:
- Cut the croissants in half lengthwise, then chop each half into thirds.
- Arrange half of the chopped croissants in the prepared baking pan.
- Sprinkle ½ cup of the fresh raspberries evenly over the croissants.
- Top with the remaining chopped croissants and most of the remaining raspberries, saving a few for the final topping.
Make the Custard:
- In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Pour this custard mixture evenly over the layered croissants in the pan.
- Use your hands to gently press the croissants into the custard, ensuring they soak up the liquid.
- Cover the pan with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
Preheat the Oven:
- Once the croissants have soaked, preheat your oven to 350°F.
Bake the Pudding:
- Bake the bread pudding for about 40 minutes, or until the top is golden brown and the custard is fully set.
- Remove from the oven and let it cool slightly in the pan, either on the stove or on a cooling rack.
- Before serving, top with the reserved fresh raspberries and dust with confectioners' sugar if desired.
Notes
- For a richer flavor, you can substitute half of the milk with heavy cream.
- You can add a bit of ground cinnamon or nutmeg to the custard mixture for a warm, spiced flavor.
- This recipe works best with day-old croissants, as they soak up the custard better without becoming too soggy.
Tried this recipe?Let us know how it was!