Raspberry Croissant Bread Pudding
User Reviews
5.0
6 reviews
Excellent
Raspberry Croissant Bread Pudding
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Deliciously flaky, crispy, buttery, perfectly sweet and creamy croissant bread pudding with fruity swirls of raspberry jam.EASY - This recipe is very easy and very flexible. You can use store bought croissants, or even croissants that you happen to make at home. You can also make substitutions to the ingredients, with what you have available.
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Ingredients
- 470 g croissants about 6 - 7 croissants (depends on the size)
- 4 large eggs
- 240 mL milk
- 240 mL cream between 20 - 35% fat
- 100 g sugar
- 15 mL vanilla extract
- ½ lemon (zest only) from ½ a lemon.
- 120 g raspberry jam
- Extra, fresh raspberries to top the bread pudding
Instructions
- Butter an 8 inch pie dish, and set aside. Preheat oven to 350°F / 180°C.
- Cut the croissants into 1 - 2 inch cubes. Place them in a large bowl.
- Place the milk, cream, sugar, vanilla extract, and eggs in a bowl or jug, and whisk to dissolve the sugar and combine everything well. Stir in the lemon zest.
- Pour the custard base over the croissant pieces. Gently toss to coat, and allow the croissant pieces to absorb some of the custard.
- Place half of the bread and custard mixture on the bottom of the buttered baking dish. Spread ¾ th of the raspberry jam over the soaked croissant layer.
- Top it with the rest of the soaked croissants, and pour the leftover custard on top.
- Next, dollop the remaining raspberry jam on top. Optional step - sprinkle some fresh berries over the surface as well.
- Cover the surface of the baking dish with foil, and bake the bread pudding in the preheated oven for about 15 - 20 minutes.
- Remove the foil, and bake for a further 10 - 15 minutes until the surface caramelizes. You can also optionally sprinkle some sugar on the surface after you remove the foil. This will add a lovely, sweet crunch to the surface.
- When the bread pudding has caramelized on top, remove it from the oven and let it cool for a few minutes to allow the custard to settle.
- Sprinkle more fresh raspberries on top before serving.
- Serve the raspberry croissant bread pudding while warm, with cold ice cream, or whipped cream or pouring custard. It can also be eaten at room temperature.
Notes
- Make ahead - If you want to make this ahead of time, you can assemble the bread pudding the day before, cover it with foil and leave it in the fridge overnight, until you're ready to bake it.
- Make ahead
- The next day, bake it in a preheated oven, covered with foil as per instructions.
- Leftovers can be stored for a further 2 days. Warm up the bread pudding in the oven for a few minutes. You can also use the microwave, but this will make the pudding a little soggy.
Nutrition Information
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Calories
670kcal
(34%)
Carbohydrates
75g
(25%)
Protein
12g
(24%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Cholesterol
220mg
(73%)
Sodium
448mg
(19%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
1387IU
(28%)
Vitamin C
3mg
(3%)
Calcium
123mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670kcal | 34% |
| Carbohydrates | 75g | 25% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 220mg | 73% |
| Sodium | 448mg | 19% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 1387IU | 28% |
| Vitamin C | 3mg | 3% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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