Baked Croissant Bread Pudding with sliced almonds and jammy raspberries.
Warm, decadent, and slightly indulgent, this Croissant Bread Pudding breakfast treat is a perfect crowd-pleaser. It has sliced almonds, jammy raspberries, and a shower of sugar over the top.
The whole things comes together rather quickly and bakes in the oven while your guests mingle or sleepy family wakes up.
I love the flavors of almond and raspberry together, but feel free to switch it up if almond is not your thing.
The raspberries tucked between the croissant layers turn into jammy pockets of goodness once baked.
Between the soft but substantial pudding, the flakey edges of the croissants, and the crispy turbinado sugar, it is the perfect symphony of texture.
Recipe
Croissant Bread Pudding
Ingredients
Croissant Bread Pudding
- 4 to 5 croissants
- 2 cups milk
- 3 large eggs
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ½ to ¾ cup fresh raspberries
- ¼ cup sliced almonds
- turbinado sugar for sprinkling
- confectioners' sugar for dusting
Instructions
Croissant Bread Pudding
- Pre-heat the oven to 350°F. Butter a 1.5 quart baking dish and set aside.
- Slice the croissants, lengthwise, into 4 to 5 pieces (or tear into large chunks by hand).
- Layer the cut croissant pieces into the buttered baking dish, tucking in a few raspberries between the slices.
- Whisk together the milk, eggs, sugar, vanilla, and almond. Pour the custard mixtures over the croissant. A few croissant pieces may stick up above the custard. Make sure all the pieces have been at least moistened. If not, gently press them into the custard to submerge. Let stand 10 minutes.
- Sprinkle the top with turbinado sugar, almond slices, and the remaining raspberries.
- Bake in the pre-heated oven for for 45 to 60 minutes, or until 160°F in the center. The bread pudding will puff and custard should be set when done. If the top starts to brown too quickly, then cover with foil.
- Let stand for 10 to 15 minutes. Dust with confectioners' sugar before serving.
A big thank you to Le Creuset for their contributions to this post.
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