Croissant Bread Pudding with Raspberries - Rachael Ray In Season

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.