Croissant Bread Pudding with Raspberries - Rachael Ray Every Day

    Croissant Bread Pudding with Raspberries

    Make dessert prep a family affair by letting your kiddos tear apart the croissants!
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    Croissant Bread Pudding with Raspberries

    Recipe by Rochelle Palermo

    Start to FinishMakes

    30 minutes

    6

    Ingredients

    • Butter, for greasing ramekins

    • 3 croissants, split and torn into large pieces

    • 1 1/2 cups heavy cream

    • 1 cup sugar

    • 3/4 cup whole milk

    • 3 large eggs

    • 1 tsp. pure vanilla extract

    • 6 oz. fresh raspberries

    Preparation

    Butter six 1-cup ramekins. Divide croissants among ramekins. In bowl, whisk cream, 1/2 cup sugar, and milk, eggs, and vanilla; pour over croissants. Bake at 400 degrees just until set, 20 to 25 minutes. Meanwhile, in saucepan, stir remaining 1/2 cup sugar with 2 tbsp. water over medium until sugar dissolves. Stir in raspberries. Spoon over bread pudding.