Croissant Bread Pudding

Croissant Bread PuddingIf you’re looking for a brunch dish that will impress as a main or side then Croissant Bread Pudding is it! The best part is how bright and easy it is! Have you had croissant bread pudding before? I’d love to know your thoughts in in the comments friends?!

Unlike traditional bread pudding, where the bread needs a good length of time to soak, croissants can be baked straight away making this a fast and pretty easy option if you’re not one to want to spend a ton of time in the kitchen!

Day old croissants smeared with raspberry jam, sandwiched together and laid out on the side where you can see the many layers with bright lines of jam makes this not only a tasty dish, but also a really beautiful one! Plus the hint of almond extract adds a depth to this dish that elevates the tart and sweet raspberry flavors.

There’s something about the layers and layers of pastry and jam all squished together in a croissant bread pudding that beats plain old bread pudding for me every time! Also, you can be a bit rough when pressing the layers together so make sure they all fit, though my baking dish is slightly small so that meant I had to really push all the pieces together.

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Raspberries also are soft and bake up beautifully and honestly have to be one of the best fresh ingredients to include in a crunchy bread pudding whether it’s made with regular bread or croissants.

Bread Pudding feels like an old dish that isn’t relevant with today’s dishes, I saw this because you wouldn’t find it much on menus when you go out to eat, unless you’re dining at a pub in the UK, elsewhere, it’s a really underrated dish and should absolutely be made more often in more kitchens everywhere because it’s actually such a great meal whether for breakfast, brunch or even dessert.

IMG 5100(pp w768 h512)How to prepare Croissant Bread Pudding

  • Halve and spread: Halve the croissants and spread with jam on both sides each half.
  • Sandwich: Sandwich the croissants and slice into 1 inch thick slices.
  • Handful: Scatter a few of the fresh raspberries into the base of your baking dish.
  • Press snuggly: Press the slices of sandwiched croissants cut side down into your baking dish, they should be snug!
  • Custard mix: Whisk the custard ingredients together and slowly pour over the croissants evenly.
  • Raspberries: Scatter and press the remaining raspberries over the top and between the layers of croissants.
  • Finish: Top with the slivered almonds and sprinkling of sugar.
  • Bake: Bake until golden and the center is barely jiggly.
  • Serve: Allow to cool to warm, spoon into serving dishes and serve alongside your favorite hot beverages.

Tips for the best Croissant Bread Pudding

Type of jam and fruit: If you’re not a raspberry fan, strawberry, blackberry or even apricots would work well here as well. Almond extract works well with raspberries or apricots so you could leave this out completely if changing to different fruits.

Removing almond extract: If you don’t have almond extract on hand or you don’t like the flavor, you can absolutely remove this and the pudding will still taste delicious.

More brunch dishes you’ll enjoy

Eggs Benedict

French Toast with Rhubarb and Custard

Pancake Waffles with Roasted Strawberries

Croissant Bread Pudding
Recipe by Roamingtaste
Serves 4

Ingredients:
4 day old croissants
1/2 cup raspberry jam
3 eggs
250 milliliters / 1 cup milk
4 tablespoons superfine/caster sugar
1 1/2 teaspoons almond extract
120 grams fresh raspberries
1/2 tablespoon slivered almonds

Directions:
Preheat the oven to 200C/400F and lightly grease your baking dish with a thin smear of butter.

Halve the croissants and smear a thin layer of jam on top of each half.

Sandwich the halves together and slice into 1 inch thick slices (this will be about 5 slices per medium croissant).

IMG 5105(pp w768 h512)Sprinkle a few fresh raspberries into the base of your baking dish and press the sliced croissants into your baking dish, slice side down so the layers of croissant and raspberry filling are visible. They croissants should be tight in the baking dish.

Combine the eggs, milk, 3 tablespoons of sugar and almond extract in a bowl and whisk until combined.

Slowly and evenly pour the custard over the croissants.

Place the raspberries on top and between croissants until they are evenly scattered over the whole baking dish.

Top with the slivered almonds.

IMG 5125(pp w768 h512)Place in the oven and bake for 25 minutes, until golden on top and the center is only slightly jiggly.

Remove and allow to cool.

Spoon into your serving dishes and enjoy.

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Croissant Bread Pudding

Croissant Bread Pudding

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  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Breakfast

Description

Layers of croissants smeared with raspberry jam alongside fresh raspberries makes an easy and quick brunch either for a main or side for a brunch spread.


Ingredients

Scale

4 day old croissants
1/2 cup raspberry jam
3 eggs
250 milliliters / 1 cup milk
4 tablespoons superfine/caster sugar
1 1/2 teaspoons almond extract
120 grams fresh raspberries
1/2 tablespoon slivered almonds


Instructions

  • Preheat the oven to 200C/400F and lightly grease your baking dish with a thin smear of butter.
  • Halve the croissants and smear a thin layer of jam on top of each half.
  • Sandwich the halves together and slice into 1 inch thick slices (this will be about 5 slices per medium croissant).
  • Sprinkle a few fresh raspberries into the base of your baking dish and press the sliced croissants into your baking dish, slice side down so the layers of croissant and raspberry filling are visible. They croissants should be tight in the baking dish.
  • Combine the eggs, milk, 3 tablespoons of sugar and almond extract in a bowl and whisk until combined.
  • Slowly and evenly pour the custard over the croissants.
  • Place the raspberries on top and between croissants until they are evenly scattered over the whole baking dish.
  • Top with the slivered almonds.
  • Place in the oven and bake for 25 minutes, until golden on top and the center is only slightly jiggly.
  • Remove and allow to cool.
  • Spoon into your serving dishes and enjoy.

Notes

Type of jam and fruit: If you’re not a raspberry fan, strawberry, blackberry or even apricots would work well here as well. Almond extract works well with raspberries or apricots so you could leave this out completely if changing to different fruits.

Removing almond extract: If you don’t have almond extract on hand or you don’t like the flavor, you can absolutely remove this and the pudding will still taste delicious.

Recipe by Roamingtaste

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