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Raspberry Croissant Bread Pudding is easy to make, and great for a large gathering. This easy bread pudding is a brunch menu must-have!
RASPBERRY CROISSANT BREAD PUDDING RECIPE
WHAT IS CROISSANT BREAD PUDDING?
Bread pudding has been around for hundreds of years. Food historians have traced its origins back to England in the 11th and 12th centuries. Cooks would utilize various recipes for bread pudding as a way to use up their stale bread and other ingredients that were soon to spoil. Bread pudding can be sweet, savory, or even both at the same time. Mix up some chunks of bread with a custardy concoction and bake it. The result is a cake-like meal. The variations in bread pudding only seem limited by humankind’s imagination.
For this recipe, instead of old crusty bread, we are using fresh, flaky croissants.
WHAT DOES THIS RASPBERRY CROISSANT BREAD PUDDING TASTE LIKE?
This bread pudding recipe is rich and creamy, with a slight tartness thrown in thanks to the raspberries. It is a great recipe for breakfasts and brunches, or even serve with a scoop of vanilla ice cream for a tasty dessert.
CROISSANT BREAD PUDDING WITH RASPBERRIES INGREDIENTS
- 4 large eggs
- Half & half – 3 cups
- Granulated sugar – 1 1/2 cups
- Vanilla extract – 2 teaspoons
- Salt – 1/2 teaspoon
- 8 large croissants, torn into 1-inch pieces (about 12 cups)
- Raspberries, fresh or thawed – 2 cups
- Powdered sugar
HOW TO MAKE THIS CROISSANT AND RASPBERRY BREAD PUDDING RECIPE
- Preheat the oven to 350°F.
- Spray a 9 x 13″ baking dish with nonstick cooking spray.
- In a mixing bowl, using a whisk, beat together eggs, half-and-half, sugar, vanilla extract, and salt.
- Place torn croissant pieces in the baking dish, and then pour the egg mixture over the top. Using a large spoon or spatula, push gently down on croissant pieces, for them to absorb the egg mixture.
- Let stand for 10 minutes and press down again. Top evenly with raspberries.
- Bake for 45-55 minutes or until bread pudding is golden brown and puffed up. Remove from oven and allow to cool for 15 minutes.
- Dust lightly with powdered sugar and serve.
CAN YOU MAKE THIS CROISSANT AND BERRY BREAD PUDDING AHEAD OF TIME?
There are not too many steps to this raspberry bread pudding recipe, and the process is quite simple. Therefore there is not too much prep work needed.
CAN YOU FREEZE CROISSANT BREAD PUDDING?
This raspberry bread pudding is best served fresh. You could get by covering it with aluminum foil and refrigerating it for a few days, and giving it a quick zap in the microwave. But it will become too mushy after being frozen and then reheated.
WHAT TO SERVE WITH RASPBERRY BREAD PUDDING?
One of my favorite things about brunch foods is that you can load up on all sorts of recipes and show them off. Want to add some dishes to your brunch menu or breakfast menu? Make sure you give these a look:
WHAT KITCHEN TOOLS DO I NEED TO MAKE BREAD PUDDING WITH CROISSANTS?
Equipment
- Oven
Ingredients
- 4 large eggs
- 3 cups half and half
- 1½ cups granulated sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 8 large croissants torn into 1-inch pieces (about 12 cups)
- 2 cups raspberries fresh or thawed
- powdered sugar
Instructions
- Preheat the oven to 350°F.
- Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, using a whisk, beat together eggs, half-and-half, sugar, vanilla extract, and salt.
- Place torn croissant pieces in the baking dish, and then pour the egg mixture over the top. Using a large spoon or spatula, push gently down on croissant pieces, for them to absorb the egg mixture.
- Let stand for 10 minutes and press down again. Top evenly with raspberries.
- Bake for 45-55 minutes or until bread pudding is golden brown and puffed up. Remove from oven and allow to cool for 15 minutes.
- Dust lightly with powdered sugar and serve.
