Croissant Bread Pudding
This Croissant Bread Pudding recipe combines buttery and flaky croissants smeared with raspberry jam alongside fresh raspberries with a luscious custard base. Resulting in a satisfying brunch or dessert that is will impress your loved ones.
Servings 4
Calories 482kcal
Ingredients
- 4 croissants ideally 1 day old
- 160 grams / ½ cup raspberry jam
- 165 grams / 3 large eggs room temperature
- 240 grams / 1 cup milk
- 50 grams / ¼ cup superfine/caster sugar
- 1 ½ teaspoons almond extract
- 120 grams / 1 cup fresh raspberries
- 5 grams / 1 tablespoon flaked 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 4 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.
Video
Notes
- Croissants: Plain store bought croissants were used that had time to age for 1 day, dry up a little so they could soak up the custard mixture.
Almond extract: This helps flavor the custard that weaves it's way through every buttery layer, you could substitute in equal measure with vanilla extract or even lemon to help give a little depth of flavor. - Any other berry: Any tart and sweet berry from blackberries to blueberries or even gooseberry jam would work here. If your spread isn't overly sweet simply add a further 10-20 grams or 1-2 tablespoons of sugar to your custard and you're good to go!
- Make ahead: You can assemble the pudding and refrigerate it overnight.
Add a sauce to turn this from brunch to dessert: A classic choice is warm chocolate sauce, but you can also opt for a vanilla or caramel sauce. The sauce enhances the flavors and adds a luxurious touch to the already indulgent dessert. - Reheating this pudding: Simply cover the leftover portion with foil and warm it in the oven at a low temperature until heated through. Be careful not to overheat, as it may cause the bread pudding to become dry.
- Baking dish: The baking dish used here is 24.5x17 cm / 9.5x6.5 inches which is small to medium sized.
Nutrition
Calories: 482kcal