Croissant Bread Pudding with Raspberries
Make dessert prep a family affair by letting your kiddos tear apart the croissants!
Photography by Kate Mathis
Recipe by Rochelle Palermo
| Start to Finish | Makes |
|---|---|
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.
