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5.0 from 6 votes

Raspberry Croissant Bread Pudding

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr
Servings: 6 people
Calories: 670 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: European , North American , French , American

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

    Cup of Yum
  1. Butter an 8 inch pie dish, and set aside. Preheat oven to 350°F / 180°C.
  2. Cut the croissants into 1 - 2 inch cubes. Place them in a large bowl.
  3. 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.
  4. Pour the custard base over the croissant pieces. Gently toss to coat, and allow the croissant pieces to absorb some of the custard.
  5. 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.
  6. Top it with the rest of the soaked croissants, and pour the leftover custard on top.
  7. Next, dollop the remaining raspberry jam on top. Optional step - sprinkle some fresh berries over the surface as well.
  8. Cover the surface of the baking dish with foil, and bake the bread pudding in the preheated oven for about 15 - 20 minutes.
  9. 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.
  10. 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.
  11. Sprinkle more fresh raspberries on top before serving.
  12. 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

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

% 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.